RUFFLED CINNAMON MILK PIE

This delicate, but relatively simple dessert has become a favorite at our Holiday Parties the last several years, In fact, I recruit the kids to help me form the sheets of phyllo, a food art exercise that gives each pie it’s own “snowflake” like design will ensure this Ruffled Milk Pie becomes a tradition for children and adults alike for years to come. 

Ruffled Cinnamon Milk Pie 

Prep, Cook Time: 1 ½ hours | Serves: 6 

INGREDIENTS 

1 c. whole milk 

¼ c. heavy cream 

2 large eggs 

½ c. sugar 

1 tsp. vanilla extract 

8 sheets of phyllo dough 

⅓ c. ghee or clarified butter 

cinnamon sugar 

confectioner sugar 

TECHNIQUE 

Preheat the oven to 350ºF. 

Brush 10 inch round cake or tart pan with ghee or melted butter. Place a phyllo sheet over a cool work surface or cutting board, then brush with the butter. Wrinkle the phyllo sheet into a ruffled pattern and place inside the pan; then repeat with the rest of the sheets. 

Bake for 25 minutes. 

In a medium saucepan combine milk with cream and vanilla extract. Place over medium heat and bring to a boil. Remove from heat and allow to cool a bit. In a medium mixing bowl, whisk the eggs with the sugar. Slowly whisk together the egg mixture with the milk mixture until both are completely incorporated. 

Remove the pan of phyllo from the oven. Pour the filling over the baked phyllo, distributing carefully in all the nooks and crannies. Place back in the oven and bake for an additional 30 minutes or until the custard has set. Remove from the oven and allow pie to cool on a rack. Sprinkle with both cinnamon sugar and confectioner sugar just before serving.