Description
This ruffled milk pie is a stunning Mediterranean dessert made with crispy phyllo pastry soaked in a rich, creamy milk custard. Lightly sweet, golden, and delicately spiced, this easy phyllo dessert is perfect for special occasions or everyday indulgence.
Ingredients
- 10–12 sheets phyllo dough
- 100g unsalted butter, melted
- 3 cups milk
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
- Ground cinnamon, for dusting
Instructions
- Preheat oven to 180°C (350°F) and grease a baking dish.
- Take one sheet of phyllo dough, brush lightly with melted butter, and gently scrunch it lengthwise to create a ruffled shape. Place it in the baking dish.
- Repeat with remaining phyllo sheets, arranging them tightly side by side until the dish is filled.
- Brush the top generously with melted butter.
- Bake for 20–25 minutes until golden and crisp.
- In a bowl, whisk together milk, sugar, eggs, vanilla extract, and lemon zest until smooth.
- Remove the baked phyllo from the oven and carefully pour the milk mixture evenly over the hot pastry.
- Return to the oven and bake for another 25–30 minutes until the custard is set.
- Allow to cool slightly, then dust with powdered sugar and cinnamon.
- Serve warm or at room temperature.
Notes
Keep phyllo dough covered with a damp cloth to prevent drying.Pour the custard slowly to ensure even absorption.Let the pie rest before serving for best texture.
