Do you have certain “trigger foods”? You know, foods that you will never, EVER eat (and even avoid looking at if possible)? Foods that just the mere mention of make you shudder?
For me, those foods are pears, yogurt and milk.
I know, milk. Like, what did milk ever do to me?
But while I’ll gladly pour it into my bowl of cereal or daily iced coffee, you will never – EVER – see me straight up chug a glass of milk (shudder).
So could you imagine my reaction upon coming across a recipe called “Ruffled Milk Pie”? If you guessed that I recoiled (and immediately looked away), you’d be correct. I didn’t even want to imagine what “ruffled milk” might look or (heaven forbid) taste like.
But then Bella from the beautiful blog Ful-filled contributed a pumpkin spice version to Sara’s Virtual Pumpkin Party – and my jaw dropped. First of all, there was no visible evidence of milk (though there is milk in the recipe). Second, those ruffles? Phyllo dough, which is OMG right up my alley. And finally, wow, did it look impressive.
So I did as I do and researched the heck out of ruffled milk pie, and gave it a try.
And all I can say is – go make yourself some ruffled milk pie! EVEN IF YOU HATE MILK!
This was ridiculously easy, which is saying a lot, given that the main ingredient is phyllo dough – a notoriously annoying ingredient to work with. But because this recipe involves scrunching up the sheets of dough, small rips and tears have no effect on the end result. You basically cannot mess this up!
There is much to love about this recipe. There are just a few simple ingredients, all probably in your kitchen right now. So if you keep a box of phyllo dough safely ensconced in your freezer, you can pull this together whenever the mood strikes. And for your very minimal effort you will turn out a light and lovely dessert that’s also something a little different than the usual fare. It keeps for a few days in fridge, too, on the (slim) chance that there are any leftovers.
This recipe is based on a 9″ round pan and 7 sheets of 12″ x 17″ phyllo dough, but you can scale it up or down and use any shape or size pan you like. I may double up the dough sheets next time, just to see if there’s a notable difference.
What’s your “trigger food”?
5 tablespoons butter, melted
7 sheets phyllo dough, thawed
cinnamon or cinnamon-sugar (I used FreshJax Maple Cinnamon topping; don’t forget you get 15% off all FreshJax products when you enter code sherisilver at check out!)
3 large eggs, room temperature
1/2 cup granulated sugar
1 1/2 cups whole milk
1 tablespoon vanilla
confectioner’s sugar, cinnamon, or cinnamon-sugar (I used more Maple Cinnamon topping)
Pre-heat your oven to 350 degrees; line a 9″ pie plate, cake pan or springform pan with parchment paper.
Carefully unroll the phyllo dough on your counter. Cover with a damp paper towel (spritz as needed to keep damp).
Place one sheet of phyllo onto a clean worksurface, with one long side facing you – brush with some melted butter. Placing your thumbs at the long side near you, and the rest of your fingers on the top of the opposite long edge, bring your thumbs and fingers together, gently pleating/scrunching the dough. You can then roll it into a loose spiral or simply lift it and place it into the pan in a rough “Z” formation. Repeat with the rest of the dough sheets, tucking them loosely into the pan. Gently brush the tops with any remaining butter and sprinkle with your cinnamon-sugar. Bake for 20 minutes.
Meanwhile, in a large spouted measuring cup whisk the eggs lightly, then add the granulated sugar, milk and vanilla, whisking continuously. Pour the mixture into your pan, being careful to avoid getting the top edges of the dough wet. Bake for another 20 – 25 minutes, or till the custard is set in the center. Let sit for 10 minutes, dust with additional confectioner’s sugar and serve.
This delicious recipe brought to you by Sheri Silver