Ruffled Milk Pie
Ruffled Milk Pie is a surprisingly simple and light dessert to make. Also known as a version of Galatopita, which is often made without the, um, ruffles. But IMHO those lovely, crispy ruffles are what makes it so special!
- clarified butter - 4-6 tbs
- Fillo Factory fillo dough - 10-15 sheets
- ground cinnamon - 1/2 tsp
- whole milk - 3 cups
- large eggs - 6
- granulated sugar - 1 cup
- pure vanilla extract - 1 tsp
- confectioners sugar - 1/4 cup to dust after baking
Find a nice round non stick pan if possible, or you could line it with parchment paper. Grease pan
Preheat oven to 350f
Using a soft brush, lightly brush some melted clarified butter over the top fillo sheet. Take the sheet in your hands and crimp it up lengthwise and roll it into a rosette and place that in the center of your pan. Continue with the next sheet, and begin to place each rosette around the first one - eventually encircling the center with a ring of buttered phyllo rosettes. Brush the tops of the fillo with some of the butter. So pretty.
In the meantime, heat the milk in a sauce pan until just about to boil. Remove from heat. Whisk together the eggs and sugar. Gently, slowly stream this into the hot milk whisking at the same time. Add vanilla.
Pour or spoon this over the phyllo rosettes. Pinch a bit of cinnamon over the top, and put into the oven. Center rack.
Bake for about 25-30 minutes to be sure it is set up and not raw it the middle. You can use a food thermometer - look for at least 165f in the center to determine doneness. The fillo tops should be browning up, too.
When done, cool for 5 minutes, remove from pan if possible and dust with the confectioner's sugar. Eat quickly or someone will grab your slice.