How about the Campodonico Family’s Ruffled Milk Pie as a decadent dessert this winter? Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
PrintThe Campodinico Family’s Ruffled Milk Pie
Ingredients
Scale
- 6 tbsp Clarified Butter, melted
- 12–14 sheets store-bought phyllo dough (make sure to defrost if frozen)
- 1/4 tsp ground cinnamon, plus more for dusting
- 3 cups WHOLE milk
- 6 large eggs
- 1 generous cup superfine sugar
- 1 tsp vanilla extract
- Confectioners’ (powdered) sugar, for dusting
Instructions
- Preheat Oven to 350 degrees.
- Brush 14” round cake pan with some clarified butter and set aside.
- Place 1 sheet of phyllo dough on a work surface with one long side parallel to the edge of work space. Using your hands, loosely ruffle the phyllo – imagine you are scrunching it up like a long accordion.
- Place upright in the center of the prepared round cake pan, creating your first inner ring of a spiral. Repeat the process with remaining sheets, continuing to spiral outward until bottom of pan is covered.
- Using a pastry brush, brush remaining clarified butter on top of all of the spiraled, ruffled phyllo dough. Sprinkle with cinnamon.
- Transfer to oven and bake until golden, 25-30 min. Then REMOVE from oven.
- In the meantime, heat the milk and remove from heat before it boils.
- Whisk together eggs and sugar and gradually add in the heated milk, a bit at a time. Keep whisking.
- Whisk in vanilla. Spoon over the baked phyllo, cover evenly.
- Return pan to bake and let filling set 25-30 minutes more.
- Dust with confectioners’ sugar and cinnamon and serve!
- Category: Desserts
- Cuisine: Greek
