Ruffled Milk Pie
By Afton CyrusPublished on January 4, 2023
Time
1¼ hours, plus cooling time
Yield
Serves 8
What Kids Are Saying
“I felt like I was making art.” —Beatrix, recipe tester, age 10
Ingredients
10–12 (14-by-9-inch) phyllo sheets, thawed in refrigerator overnight or on counter for 4–5 hours (do not use microwave)6 tablespoons unsalted butter, melted and cooled1½ cups (12 ounces) whole milk 3 large eggs ½ cup (3½ ounces/99 grams) sugar 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon table salt 1–2 teaspoons confectioners’ (powdered) sugar, for dusting
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Place phyllo sheets on rimmed baking sheet. Cover with large sheet of plastic wrap. Sprinkle clean dish towel with water until just damp. Place damp towel on top of plastic.
- Use pastry brush to paint inside of 9-inch round metal cake pan lightly with a little bit of melted butter.
- Remove 1 phyllo sheet from stack (keeping remaining sheets covered) and place on clean counter with long side facing you.
- Use pastry brush to paint phyllo with melted butter, then shape into ruffled spiral (see photos, “Step-by-Step: Making Ruffled Milk Pie,” below). Continue to brush each phyllo sheet with butter, scrunch into strip, and add to cake pan until pan is full.
- Place cake pan in oven and bake until phyllo is golden brown, 30 to 35 minutes. (This recipe was developed using a light-colored cake pan. If using a dark-colored cake pan, reduce baking time to 20 to 25 minutes.)
- While phyllo bakes, in medium bowl, whisk milk, eggs, sugar, vanilla, cinnamon, and salt until well combined.
- When phyllo is ready, use oven mitts to remove cake pan from oven and place on cooling rack (ask an adult for help). Pour milk mixture evenly over phyllo in cake pan.
- Use oven mitts to return cake pan to oven and bake until filling is set and no longer jiggles when pan is gently shaken (ask an adult for help), 20 to 24 minutes.
- Use oven mitts to remove cake pan from oven and place on cooling rack (ask an adult for help). Let pie cool on rack for 30 minutes.
- Dust pie with confectioners’ sugar (see photo, “Step-by-Step: Dusting Confectioners’ Sugar on Desserts,” below). Slice pie into wedges and serve warm.
Time
1¼ hours, plus cooling timeYield
Serves 8What Kids Are Saying
“I felt like I was making art.” —Beatrix, recipe tester, age 10Ingredients
10–12 (14-by-9-inch) phyllo sheets, thawed in refrigerator overnight or on counter for 4–5 hours (do not use microwave)
6 tablespoons unsalted butter, melted and cooled
1½ cups (12 ounces) whole milk
3 large eggs
½ cup (3½ ounces/99 grams) sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon table salt
1–2 teaspoons confectioners’ (powdered) sugar, for dusting
Test Kitchen Techniques
Ingredients
10–12 (14-by-9-inch) phyllo sheets, thawed in refrigerator overnight or on counter for 4–5 hours (do not use microwave)
6 tablespoons unsalted butter, melted and cooled
1½ cups (12 ounces) whole milk
3 large eggs
½ cup (3½ ounces/99 grams) sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon table salt
1–2 teaspoons confectioners’ (powdered) sugar, for dusting
Test Kitchen Techniques
Ingredients
10–12 (14-by-9-inch) phyllo sheets, thawed in refrigerator overnight or on counter for 4–5 hours (do not use microwave)
6 tablespoons unsalted butter, melted and cooled
1½ cups (12 ounces) whole milk
3 large eggs
½ cup (3½ ounces/99 grams) sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon table salt
1–2 teaspoons confectioners’ (powdered) sugar, for dusting
Test Kitchen Techniques
Why This Recipe Works
This fun-to-make dessert consists of a spiral of crunchy phyllo dough combined with a creamy vanilla custard, all topped with a dusting of confectioners’ sugar. It’s inspired by galaktoboureko, a Greek custard pie. And it’s also a great dessert for kids to tackle for a few reasons—since the phyllo sheets get scrunched up, it’s OK if they tear or crack as kids form the spiral. And the custard is simple as can be—just whisk it together, pour it over the baked phyllo, and pop the whole thing back in the oven (no stovetop cooking or egg tempering needed!). The components of this dessert (the phyllo dough and the custard) have very different textures. Have kids practice their food vocabulary by describing the texture of each layer as they eat their creation. Would you say the phyllo is shatteringly crisp? Is the custard creamy and dreamy? Feel free to get silly with your descriptors!
Want more? Read the whole storyInstructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Place phyllo sheets on rimmed baking sheet. Cover with large sheet of plastic wrap. Sprinkle clean dish towel with water until just damp. Place damp towel on top of plastic.
- Use pastry brush to paint inside of 9-inch round metal cake pan lightly with a little bit of melted butter.
- Remove 1 phyllo sheet from stack (keeping remaining sheets covered) and place on clean counter with long side facing you.
- Use pastry brush to paint phyllo with melted butter, then shape into ruffled spiral (see photos, “Step-by-Step: Making Ruffled Milk Pie,” below). Continue to brush each phyllo sheet with butter, scrunch into strip, and add to cake pan until pan is full.
- Place cake pan in oven and bake until phyllo is golden brown, 30 to 35 minutes. (This recipe was developed using a light-colored cake pan. If using a dark-colored cake pan, reduce baking time to 20 to 25 minutes.)
- While phyllo bakes, in medium bowl, whisk milk, eggs, sugar, vanilla, cinnamon, and salt until well combined.
- When phyllo is ready, use oven mitts to remove cake pan from oven and place on cooling rack (ask an adult for help). Pour milk mixture evenly over phyllo in cake pan.
- Use oven mitts to return cake pan to oven and bake until filling is set and no longer jiggles when pan is gently shaken (ask an adult for help), 20 to 24 minutes.
- Use oven mitts to remove cake pan from oven and place on cooling rack (ask an adult for help). Let pie cool on rack for 30 minutes.
- Dust pie with confectioners’ sugar (see photo, “Step-by-Step: Dusting Confectioners’ Sugar on Desserts,” below). Slice pie into wedges and serve warm.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments