Ruffled Milk Pie

Active Time: 20 mins Bake Time: 45 mins Total Time: […]

Active Time: 20 mins

Bake Time: 45 mins

Total Time: 1 hrs 5 mins

Servings: 8



12 tablespoons melted Ghee or clarified butter, divided

¾ cup granulated sugar

½ teaspoon ground cinnamon

⅛ teaspoon table salt

14 sheets of frozen phyllo dough, thawed

One ¼ cup whole milk

¼ cup heavy cream

Five large eggs

One teaspoon of vanilla extract

One tablespoon of powdered sugar



The oven should be heated to 375°F (190°C). One tablespoon of butter should be brushed around a nine-1/2-inch deep dish pie plate.

In a small basin, mix the sugar, cinnamon, and salt.

Butter one side of one sheet of phyllo dough after placing it on a cutting board or clean work area. Push the short sides of the phyllo towards one another to form a rope, then carefully scrunch it up.

Place in the center of the baking dish prepared after loosely coiling. Repeat with the remaining phyllo sheets and butter, squeezing them tightly into a concentric circle around the central coil.

Two teaspoons of the spiced sugar mixture should be scattered on top.

For around 25 minutes, bake in the preheated oven until golden. After removal, the oven temperature is then decreased to 325 degrees F (165 degrees C).

Milk and cream should be heated in a small saucepan over medium heat until it starts boiling while the phyllo is baking. Get rid of the heat.

Whisk together the eggs, vanilla, and remaining spiced sugar mixture in a bowl. Add the heated milk slowly while continuing to whisk until well blended. Return the baking dish with the phyllo to the oven after pouring the seasoned dairy immediately.

Bake for 20 to 25 minutes or until custard is barely set. Sprinkle with icing sugar. At room temperature or heated, serve.

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