Vanilla Milk Ruffle Pie

Filled with velvety vanilla custard, this Vanilla Milk Ruffle Pie triumphs in texture and taste. Shape the phyllo rosettes in the palm of your hand with one quick motion.

Vanilla Milk Ruffle Pie
 
Makes 1 (9-inch) pie
Ingredients
  • 8 sheets frozen phyllo pastry*, thawed
  • ¼ cup plus 3 tablespoons (99 grams) unsalted butter, melted
  • 3 large eggs (150 grams), room temperature
  • ½ cup (100 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 cup (240 grams) whole milk
  • ½ cup (120 grams) heavy whipping cream
  • 1 tablespoon (18 grams) vanilla bean paste
  • 1 tablespoon (13 grams) vanilla extract
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 350°F (180°C). Butter a 9-inch round cake pan. Line pan with parchment paper (see Note); butter parchment.
  2. Place thawed pastry sheets on a work surface. Keep covered with wax paper while working. (You can also cover pastry sheets with plastic wrap topped with damp paper towels.) Place one sheet of pastry on counter, and brush with melted butter. Using your fingers, ruffle dough by pinching along the long side. (It will look like a fan.) Do not worry if it tears. Starting at one end, shape into a tight spiral, and place in center of prepared pan. Repeat with remaining sheets, and place around center spiral.
  3. Bake until golden brown, 20 to 25 minutes. Let cool for 10 minutes while preparing custard.
  4. In a medium bowl, whisk together eggs, granulated sugar, salt, and cinnamon. In a small saucepan, heat milk, cream, and vanilla bean paste over medium-high heat until steaming. Add a small amount of hot milk mixture to egg mixture, whisking constantly. Slowly add remaining hot milk mixture, whisking to combine. Whisk in vanilla extract. Pour mixture over baked phyllo dough.
  5. Bake until center is set and an instant-read thermometer inserted in center registers 170°F (77°C), 15 to 20 minutes. Serve warm or at room temperature. Dust with confectioners’ sugar, if desired.
Notes
We used The Fillo Factory 13x18-inch phyllo pastry sheets, available at Whole Foods, and thawed according to package directions.

Note: If you want to be able to remove the pie from the pan to serve, take 2 strips of parchment paper, and cross them in the middle of the bottom of prepared pan. Let excess parchment extend up sides of pan to be used as handles; then line bottom of pan.

 

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