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Ruffled Milk Pie

This elegant and tasty dessert from chef Vefa Alexiadou's "Vefa's Kitchen" cookbook is made with phyllo, or thin, pliable sheets of fresh pastry dough made from flour and water. When baked, the dough separates into layers because of the butter trapped between them, resulting in a very flaky, crisp pastry. Photo courtesy of Edward Park.

  • yield: Makes one 14-inch pie

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Ingredients

  • 6 tablespoons melted Vefa Alexiadou's Clarified Butter
  • 8 to 9 sheets store-bought phyllo
  • 1/4 teaspoon ground cinnamon, plus more for dusting
  • 3 cups whole milk
  • 6 large eggs
  • 1 generous cup superfine sugar
  • 1 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting

Directions

  1. Step 1

    Preheat oven to 350 degrees. Brush a 14-inch round cake pan with some of the clarified butter; set aside.

  2. Step 2

    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 towards 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 outwards until bottom of pan is covered.

  3. Step 3

    Using a pastry brush, brush remaining clarified butter all over phyllo in pan; sprinkle with cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.

  4. Step 4

    Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. In a large bowl, whisk together eggs and sugar. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla.

  5. Step 5

    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.

Source
The Martha Stewart Show, November 2009

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Reviews (13)

  • 31 Dec, 2010

    The first time I made this I think I used three regular cake pans. Then I wanted to buy a larger cake pan. I didn't get the 14 in. one though - it just looked so huge! So, with a 12 in. pan and one regular 8 in pan I used a whole box of regular phyllo and the custard as made in the recipe. This is now a Christmas morning tradition in my family!

  • 4 Jun, 2010

    I used a cupcake pan, and put one sheet of phillo per cup, and it came out great!

  • 13 Jan, 2010

    Phyllo actually comes in different thicknesses, which they didn't mention. I got a #10 "village style" phyllo from an international market, and that worked well. Although, I wonder if I was supposed to butter each sheet before I pleated it? Mine had a hint of raw dough flavor.

  • 6 Dec, 2009

    Same problem as others, my store brand Filo is much smaller than that demonstrated. Used many more sheets and did not fill pan. Will use smaller pan next time and less custard. Mine is still in the oven
    skolsen

  • 5 Dec, 2009

    I also made this in a spring form pan. DON'T when you add the custard it comes out the bottom. I had to transfer mine to a pie pan. But it turned out good. I didn't need all of the custard.

  • 4 Dec, 2009

    First let me say the pie tasted good. I followed the recipe but used a 12 inch pan; unless they used larger sheets of phyllo, I had to use 17 sheets and it still did not fill the pan. I baked it at 350 but took it out after 16 minutes as it looked like it was getting too dark. Ater taking it out and adding the custard I put it back in until the filling was set, this took about 20 minutes. I will try this again but will use an even smaller pan.

  • 30 Nov, 2009

    To make it smaller, I was just going to use half of everything and use an 8" pie pan...

  • 29 Nov, 2009

    wish me luck will let every one know

  • 29 Nov, 2009

    also using puff pastry

  • 29 Nov, 2009

    I am trying a 11 inch spring form pan

  • 28 Nov, 2009

    What is the best way to serve this? How should it be cut?

  • 27 Nov, 2009

    Does anyone have any suggestions for making this dessert in a smaller cake pan?

  • 27 Nov, 2009

    that looks great