Description
Ruffled Milk Pie is a delicate and visually stunning dessert featuring flaky phyllo dough spirals baked to golden perfection, filled with a creamy milk custard infused with vanilla, orange zest, and cinnamon. This unique pie combines the crispiness of phyllo with a smooth, sweet custard, offering a comforting yet elegant treat perfect for any occasion.
Ingredients
Units
Scale
Phyllo Layer
- 1/2 cup unsalted butter, melted
- 8-10 sheets phyllo, thawed
Custard Filling
- 1 1/2 cups milk
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Zest of 1 orange
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while preparing the pie.
- Prepare the pan: Brush a 9-inch cake pan with some melted butter and line it with parchment paper, pushing the edges into the corners and allowing extra parchment to hang over the sides for easy removal later.
- Keep phyllo moist: Place the thawed phyllo sheets between two layers of plastic wrap on a baking sheet. Cover with a towel dampened (not soaking) with water to prevent drying out.
- Butter and fold phyllo: Take one phyllo sheet, brush evenly with melted butter. Scrunch the sheet gently accordion-style into a thin horizontal strip, even if some small tears occur, as this adds texture.
- Form spirals: Roll the folded phyllo strip loosely from one end into a spiral shape.
- Arrange spirals in pan: Place the spiral in the center of the prepared cake pan. Repeat with remaining sheets, placing each spiral close around the center one to form a ring without compressing them.
- Bake phyllo base: Bake the arrangement for 15-20 minutes until the phyllo turns a rich golden brown. Remove from oven but keep oven temperature on.
- Make custard: While the phyllo cools for about 10 minutes, whisk together milk, sugar, eggs, vanilla extract, orange zest, ground cinnamon, and salt in a large bowl until combined.
- Pour custard over phyllo: Gently pour the prepared custard mixture over the cooled phyllo spirals, letting it seep down into the layers.
- Bake to set custard: Return the pan to the oven and bake for another 15-20 minutes until the custard is fully set and slightly puffed.
- Cool and finish: Allow the pie to cool to room temperature. Before serving, dust with powdered sugar and a little extra ground cinnamon for a finishing touch.
Notes
- Handle phyllo gently to prevent tearing, but slight rips add to the rustic texture.
- Use room temperature ingredients for smoother custard blending.
- If you don’t have orange zest, lemon zest can be used for a different citrus aroma.
- To reheat leftovers, warm gently in the oven to maintain crispness of phyllo.
- Ensure phyllo stays covered during assembly to prevent drying out.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 140 kcal
- Sugar: 11 g
- Sodium: 77 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 69 mg
