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Ruffled Milk Pie
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Total Time:
65 minutes
Delicious Greek dessert: milk custard in phyllo dough, topped with sugar and cinnamon.
Ingredients:
  • 12 tablespoons melted Ghee or clarified butter, divided
  • 0.75 cup granulated sugar
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon table salt
  • 14 sheets frozen phyllo dough, thawed
  • 1.25 cups whole milk
  • 0.25 cup heavy cream
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C), then generously coat a 9 1/2-inch deep dish pie plate with 1 tablespoon of butter.
  • Mix together sugar, cinnamon, and salt in a small bowl.
  • Lay a sheet of phyllo dough on a clean surface and generously brush one side with melted butter. Gently gather and scrunch the phyllo by folding the short sides towards each other to form a rope.
  • Take each phyllo sheet, gently roll it into a coil, and arrange it around the center coil in the baking dish. Continue this process with the rest of the phyllo sheets, forming a tight concentric circle.
  • Generously dust the top with 2 tablespoons of the aromatic spiced sugar blend.
  • Bake in the preheated oven for about 25 minutes until golden. Remove from oven and lower temperature to 325 degrees F (165 degrees C).
  • Heat milk and cream in a small saucepan over medium heat until just boiling, then remove from heat while phyllo bakes.
  • In a bowl, combine eggs, vanilla, and the remaining spiced sugar mixture. Gradually whisk in hot milk until smooth. Pour the spiced milk over the phyllo in the baking dish and bake again.
  • Bake the custard until just set, for 20 to 25 minutes. Sprinkle with powdered sugar and enjoy warm or at room temperature.

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