tahini ruffled milk pie is SO much easier than you’d think!
So I had a dilemma – a beautiful, two-part dilemma, that resulted in this AMAZING tahini ruffled milk pie.
Part one? I was gifted several cans of tahini, by the lovely folks at Joyva. And I “had” to find a way to use it, right?
Part two? While I loved my first attempt at ruffled milk pie, I knew it could be better – and had been thinking about just HOW it could be better in the years since I’d made it.
Opportunity! Simply put, I LOVE tahini, so it was a no-brainer that my next attempt at ruffled milk pie would feature it.
As for the pie itself, I was disappointed in the lack of crispy edges that I anticipated when making it. I knew the minute I bit into my first slice that: a)I’d double up on the phyllo for each spiral, and b)I’d leave more of the spirals exposed to the heat of the oven.
I got to work!
The basic custard recipe I’d used the first time around worked, but I swapped the granulated sugar for brown, and added cardamom because it pairs so beautifully with tahini.
I also took step-by-step pics, as I received several e-mails requesting them:
I also made the spirals looser, and left more space between them (if you look at my last post you’ll see the difference).
Now we’re talking…………
I cannot say enough about the deliciousness of this pie. The top halves of the spirals stayed incredibly crispy, and paired perfectly with the tahini custard. And it was just as delicious over the next few days, too.
Let me know if you make it, and tag me on Instagram @sherisilver if you do!
12 – 16 sheets phyllo dough, defrosted and at room temperature (keep wrapped in package at this point)
5 tablespoons unsalted butter, melted (love this tip!)
3 large eggs, at room temperature
1/2 cup tahini (here’s a great little hack!)
1/2 cup brown sugar (my fave brown sugar tip!)
1 1/2 cups whole milk
1 tablespoon vanilla extract (have you made your own?)
1 teaspoon cardamom (if you don’t want to use cardamom you can substitute with an equal amount of cinnamon)
Pre-heat your oven to 350 degrees; line a 9″ pie plate or cake pan with parchment paper.
Carefully unroll the phyllo dough on your counter. Cover with a damp paper towel (spritz as needed to keep barely damp, but not wet).
Place one sheet of phyllo onto a clean worksurface, with one long side facing you – brush with some melted butter. Top with another sheet of phyllo and brush with more 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. Gently roll into a loose spiral and place in your prepared pan. I like to tuck the end of the spiral under the center, to “lift” up the spiral and create more crispy edges. Repeat with the rest of the dough sheets, tucking them loosely into the pan. The number of spirals you need will depend on the size/shape of your pan and how wide your spirals are. You want to leave just enough space between them to allow the dough to crisp on all sides. Gently brush the tops with any remaining butter and bake for 20 minutes.
Meanwhile, in a large spouted measuring cup whisk the eggs lightly, then add the tahini, brown sugar, milk, vanilla and cardamom, whisking continuously. Pour the mixture into your pan, being careful to only pour into the spaces between your spirals, and avoiding the tops. Bake for another 20 minutes, or till the custard is set in the center. Let sit for 10 minutes and serve.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2022/02/01/tahini-ruffled-milk-pie/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
