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The Campodonico Family’s Ruffled Milk Pie

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!

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The Campodinico Family’s Ruffled Milk Pie


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  • Author: The Campodinico Family

Ingredients

Scale
  • 6 tbsp Clarified Butter, melted
  • 1214 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

  1. Preheat Oven to 350 degrees.
  2. Brush 14” round cake pan with some clarified butter and set aside.
  3. 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. 
  4. 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. 
  5. Using a pastry brush, brush remaining clarified butter on top of all of the spiraled, ruffled phyllo dough. Sprinkle with cinnamon.
  6. Transfer to oven and bake until golden, 25-30 min. Then REMOVE from oven.
  7. In the meantime, heat the milk and remove from heat before it boils.
  8. Whisk together eggs and sugar and gradually add in the heated milk, a bit at a time. Keep whisking. 
  9. Whisk in vanilla. Spoon over the baked phyllo, cover evenly. 
  10. Return pan to bake and let filling set 25-30 minutes more.
  11. Dust with confectioners’ sugar and cinnamon and serve! 
  • Category: Desserts
  • Cuisine: Greek

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