Best 3 Ruffled Milk Pie Recipes

GREEK RUFFLED MILK PIE

Steps:

• Preheat the oven to 350 °F, 180 °C. Grease a 9 and 1/2-inch round springform pan with melted butter. Line the pan with parchment paper or foil. Place the springform pan onto a baking tray. Brush each sheet of phyllo with melted butter and dust the top with cinnamon. Scrunch each phyllo layer up like an accordion or roll it loosely into a long tube. Rool the first layer of phyllo into a spiral and place it in the center of the prepared pan. Wrap the remaining 6 layers of phyllo (accordions) around the first spiral. Brush the top of the pie with the remaining butter and bake on the center rack for approximately 30 minutes or until it is golden. In the meantime make the custard: Add the eggs to a mixing bowl along with half of the sugar. Add the milk, cream, salt, and remaining sugar to a saucepan and cook over medium heat until scalding hot. Whisk together until sugar is dissolved. Whisk the eggs and sugar together until frothy. Add the scalding hot milk mixture to the eggs slowly to temper them while whisking constantly. Add the vanilla extract and whisk together. Set aside. As soon as the pan with the phyllo comes out of the oven pour the custard on top of it. Return the pan to the oven and bake on the center rack for an additional 25 minutes. Remove from the oven and allow it to cool for an hour. Transfer to a serving dish and dust with powdered sugar and cinnamon. Serve with tea or coffee. Kali Orexi!

RUFFLED MILK PIE

Steps:

• Preheat oven to 350 degrees. Brush a 14-inch round cake pan with some of the clarified butter; set aside.
• Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using your hands, loosely ruffle phyllo by pushing short sides toward one another to create a long cylindrical shape. Place upright in center of prepared cake pan, creating a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
• Using a pastry brush, brush remaining clarified butter all over phyllo in pan; sprinkle with 1/4 teaspoon cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.
• Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. Whisk together eggs and sugar in a large bowl. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla.
• Spoon milk mixture over baked phyllo, evenly covering surface. Return pan to oven and bake until filling has set, 25 to 30 minutes more. Dust with confectioners' sugar and cinnamon; serve immediately.

RUFFLED PUMPKIN MILK PIE

Steps:

• Preheat oven to 350°F. Lightly brush a 9-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment.
• Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered. Brush remaining clarified butter over tops of phyllo ruffles in pan. Bake until golden brown, 25 to 30 minutes. Transfer pan to a wire rack and let cool while making filling (leave oven on).
• In a large bowl, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth. Transfer mixture to a measuring cup or pitcher. Gradually pour over baked phyllo, evenly covering surface. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. Dust with confectioners' sugar and serve.