Vanilla Milk Ruffle Pie

Hey! I am so glad you stopped by to check out my recent bakes. My name is Kelsey. I have dedicated 2021 to baking from my favorite baking publication – Bake from Scratch. Each quarter is dedicated to one main category of baking: cakes, breads, pies/pastries, cookies/miscellaneous. I am so excited to learn how to master (or try to master) each of these. Follow me along on my journey!

I was introduced to phyllo pastry during my High School Home Ec class, we made mini quiche inside of the phyllo dough bowls you can buy at the store. It was so good! I loved the flakiness and crunchiness even being store bought. Now I have to be honest, I have no desire to make my own phyllo dough and probably never will. It is extremely tedious and I don’t know if I have that in me haha. But I have found a phyllo dough I like from the store, Athens brand Phyllo Sheets.

This Ruffle Milk Pie is very easy to make, it has only 8-12 sheets of phyllo pastry in it with a custard that fills the bottom and all the crevices inside of the phyllo dough. It has a great crunch with a delicious sweetness from the custard. If you are new to phyllo dough, this is a really easy way to start experimenting with it!

Ingredients

8-12 sheets of frozen phyllo pastry, thawed
¼ cup plus 3 tablespoons unsalted butter, melted
3 large eggs, room temp
½ cup granulated sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup whole milk
½ cup heavy whipping cream
1 tablespoon vanilla bean paste
1 tablespoon vanilla extract
powdered sugar for garnish

Directions:

Preheat oven to 350ºF.
Butter a 9-inch round cake pan, line it with parchment paper then butter the parchment paper.
Place the thawed phyllo dough sheets on a work surface, keep it covered with the wax paper while working, if needed you can place a damp towel on top to hold in the moisture.
Place one sheet of pastry on the counter and brush with melted butter.
Using your fingers, ruffle the dough by pinching along the long side, it will look like a fan.
- I scrunched the phyllo sheet until both long sides were touching and it was “ruffled”, it’s okay if it tears.
Starting at one end, shape it into a tight spiral then place in prepared pan.
Repeat with remaining sheets.
- The original recipe calls for 8, however I must have rolled mine tighter and needed to use 12 (3 in the middle).
Bake until golden brown, 20-25 minutes. Let cool for 10 minutes while preparing custard.
In a medium bowl, whisk eggs, sugar, salt and cinnamon.
In small saucepan, heat milk, cream and vanilla bean paste until steaming. Remove from heat.
Add a small amount of hot milk mixture, whisking to combine.
Slowly add remaining hot milk mixture, whisking constantly. Add vanilla extract. Pour mixture over baked phyllo dough.
Bake until the center is set and a thermometer reads 170ºF, 15-20 minutes.
Serve warm or at room temperature. Dust with powdered sugar if desired.