Ruffled Milk Pie
Ruffled milk pie is an easy and delicious dessert that looks so fancy but is so simple. Made with crispy phyllo sheets rolled into roses and baked in a creamy and simple custard. This is an easy dessert recipe that is part pie, part custard tart, and part bread pudding!
Thank you to AE Dairy for sponsoring this post. And thank you for supporting the brands that support me and allow me to continue to grow my blog. All opinions, recipe and photographs are my own.
This easy dessert only requires a few simple ingredients! Delicate phyllo is rolled into rosettes and baked until crispy. Then a simple custard of fresh eggs, fresh and rich AE Dairy milk, sugar, orange zest and cinnamon is whisked together and poured over the crispy phyllo so it soaks into all the nooks and crannies.
After baking, the most unique and fun texture is created. A crispy topping, and a creamy and bread pudding like inside combine together into a surprising, flavorful, rich but also light dessert.
Ruffled milk pie is inspired by two amazing Greek recipes – Galatopita and Patsavouropita. Galatopita is a creamy custard based dessert made with semolina. Patsavouropita is also known as “rag pie” and combines phyllo that is just thrown in a dish like old rags with a creamy cheese filling.
When doing initial research for this pie, I found similar recipes to this one called both Galatopita and Sweet Old Rag Pie. So, this one is kind of a variation of both? And neither? I’m just saying this Greek inspired dessert is amazingly delicious, easy, and so pretty.
This recipe is so great for phyllo because for once it doesn’t matter what the ultra delicate thin sheets do. They can tear and rip and break, and you will still end up with a gorgeous dessert that is both creamy and has a surprising texture. The phyllo gives a buttery, crispy topping but also gives this pie an almost bread pudding-like consistency inside.
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What you need to make this recipe:
Here’s what you need to have on hand to bake this dessert. For the full amounts and directions, please scroll down to the recipe card below.
- Unsalted butter, melted
- 6-9 sheets phyllo, thawed – you will use about half of one package in a box of phyllo, if you purchase it pre-made.
- Milk – I tried this recipe with both whole milk and 2%, and both worked great.
- Granulated sugar
- Eggs – I used large for this recipe
- Vanilla extract – use pure extract here, not imitation for the best flavor.
- Zest 1 orange
- Ground cinnamon
- Salt
What pan do you use to bake this?
You have two options for a pan that both work great.
- 9” springform pan – This pan works great because its so easy to remove the pan from the dessert when you are done. The only potential issue with this is you need to make sure that your parchment paper is large enough and wide enough to really fill the pan. If the parchment is too small, then your custard is going to leak underneath the paper, and its going to spill in your oven and make a horrible mess. If your parchment paper isn’t big enough, use the next option.
- 9” cake pan – This option works great if your parchment paper isn’t that big. In fact you can skip the parchment paper with this pan, but I like to use it because it makes removing the cake easier. Just be careful when moving this pan to the oven because the custard filling will fill the pan. It will not overflow, but you want to be careful transferring it so you don’t spill.
- Larger pans – you can also use a 10” or even 12” cake pan. Just keep making more phyllo spirals to fill up the entire pan. You don’t need to change the amount of custard for this.
How to make this milk pie recipe
Here is how you make this dessert. For the full set of directions, please make sure you scroll down to the recipe card below.
Prepare
- Preheat the oven to 350 F.
- Brush a 9” cake pan with some of the melted butter and then line with a sheet of parchment paper, pushing the parchment paper into the edges and allowing the extra to overhang the sides so you can easily pull the finished pie out of the dish but that it also helps keep the custard inside.
- Place the phyllo sheets on a baking sheet lined with plastic wrap. Cover with another sheet of plastic wrap and a towel that has been sprinkled with water so that it is damp but not soaking wet.
Roll the phyllo
- Place one sheet of phyllo on your work surface horizontally, and gently brush with melted butter.
- Using your hands, scrunch the short sides of the phyllo towards each other so it forms a loose accordion style strip. Its ok if the phyllo has little rips and tears in it.
- Starting at one end of the strip of phyllo, roll the phyllo into a loose spiral so it looks like a cinnamon roll or a rose.
- Place the phyllo spiral in the center of the prepared pan.
- Repeat with remaining sheets of phyllo, adding each spiral next to the others to create a ring around the center one. Nestle them close to each other without smashing them. You should be able to fit 6 or 7 spirals in the outer portion of the pan. You want to fill the pan with spirals while still leaving room for the custard to seep in.
Bake the phyllo
- Bake for 15-20 minutes, until the phyllo is lightly golden brown.
- Remove the cake pan from the oven, and leave the oven on. Allow the phyllo to cool approximately 10 minutes while you whisk together the custard.
Make the custard
- In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla, orange zest, ground cinnamon and salt.
- Gently pour the custard over the cooled phyllo spirals. You want to make sure you evenly pour the custard, and pour it over the phyllo so it gets in all the nooks and crannies.
- Return to the oven and bake for an additional 15-20 minutes, until the custard is set.
- Allow to cool.
Serving
- Dust with powdered sugar and a little more ground cinnamon before serving.
Storage Information
This recipe is best served the day that it is made, and is best at room temperature. But leftovers can be stored wrapped in plastic wrap in the fridge for up to 3 days. The crispy phyllo on top loses some of its crispiness, but it’s still pretty dang good with a cup of coffee the next day.
Tips for working with phyllo
Phyllo has a tendency to get a bad rap for being difficult to use. This recipe is easy, though, and a great one for those who are new to working with phyllo. Here are my tips for making this recipe extra easy:
- Completely thaw the phyllo first. If you purchased your phyllo frozen, you want to let it thaw in the fridge overnight and then let it sit on the counter at room temperature for 15-30 minutes before you use it.
- Keep it covered. Phyllo dries out really easily, which makes it really hard to work with. Keeping it covered and only working with one sheet at a time really helps. Place your phyllo on a piece of plastic wrap or waxed paper, and then place another sheet on top. Cover this with a slightly damp tea towel, and keep the phyllo covered up as much as you can.
How your kids can help you bake this
Inviting kids into the kitchen with you is so important for helping them learn valuable life skills, but it also helps them to be more curious and interested in the foods you serve. And that helps them to be better eaters!
This greek milk pie is great because its a perfect recipe for kids to help make. This is a great recipe to practice spreading melted butter, cracking eggs, and whisking!
- Kids aged 1-3 can help you measure ingredients and whisk the custard.
- Kids aged 4-6 can do everything above plus help crack the eggs, zest the orange, butter and roll the phyllo.
- Kids aged 7-10+ can help you do everything.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
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Ruffled Milk Pie Recipe
Equipment
Ingredients
- ½ cup unsalted butter melted
- 8-10 sheets phyllo thawed
- 1 ½ cups milk
- ½ cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Zest 1 orange
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 F.
- Brush a 9” cake pan with some of the melted butter and then line with a sheet of parchment paper, pushing the parchment paper into the edges and allowing the extra to overhang the sides so you can easily pull the finished pie out of the dish but that it also helps keep the custard inside.
- Place the phyllo sheets on a baking sheet lined with plastic wrap. Cover with another sheet of plastic wrap and a towel that has been sprinkled with water so that it is damp but not soaking wet.
- Place one sheet of phyllo on your work surface horizontally, and gently brush with melted butter.
- Using your hands, scrunch the phyllo up accordion style so it is in one thin strip horizontally. Its ok if the phyllo has little rips and tears in it.
- Starting at one end of the folded phyllo, roll the phyllo into a loose spiral.
- Place the phyllo spiral in the center of the prepared cake pan.
- Repeat with remaining sheets of phyllo, adding each spiral next to the others to create a ring around the center one. Nestle them close to each other without smashing them. You should be able to fit 6 or 7 spirals around the one in the center.
- Bake for 15-20 minutes, until the phyllo is golden brown.
- Remove the cake pan from the oven, and leave the oven on. Allow the phyllo to cool approximately 10 minutes while you whisk together the custard.
- In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla, orange zest, ground cinnamon and salt.
- Gently pour the custard over the cooled phyllo spirals.
- Return to the oven and bake for an additional 15-20 minutes, until the custard is set.
- Allow to cool.
- Dust with powdered sugar and a little more ground cinnamon before serving.
This pie is totally irresistible!! My family were so impressed!
I gave this recipe five stars cause it sounds five star delicious but I haven’t made it yet. I’ve never use Filo dough and I’m not a huge baker but when I do bake it usually comes out pretty good. And this looks so delicious that I think I have to try it.