apple pie ruffled milk pies for pi day!
Hmm – I just used “pie” like, 3 times in one sentence – well it IS Pi Day!!!
what is ruffled milk pie?
Ruffled milk pie is a Greek dessert, typically comprised of phyllo dough and a simple custard. The phyllo is scrunched up, rolled into spirals and baked in a cake or pie pan. The custard is then poured in to reach about halfway up the spirals and the whole thing is baked again. This sets the custard while keeping the tops of the spirals nice and crispy. I made it a few years ago and loved it, but knew that I wanted to revisit at some point, and – as I do – tweak it a little bit.
I did just that with this tahini version and it was even better. I doubled up on the phyllo for even more crispiness, and sat the spirals up higher so that more of the dough would be exposed to the dry heat of the oven.
Delicious.
And then recently I wondered – as I do – how these would come out as individual pies, baked in a muffin tin. So in honor of Pi Day I decided to try my hand at this apple pie version – complete with streusel, of course!
what do you need to make ruffled milk pie?
For the basic ruffled milk pie recipe, the ingredient list is super simple:
phyllo dough
butter
eggs
sugar
milk
vanilla
confectioner’s sugar or cinnamon-sugar, for topping
I mean, it doesn’t get easier than that, right? For this version I added my fave streusel and some diced apples. I spread some of each along the length of the phyllo dough before rolling it up, then rolled each package into a spiral before placing in the muffin tins.
frequently asked questions!
do I have to make this in a muffin tin?
Nope! You can follow the instructions in my tahini version; simply double the custard ingredients as you need less custard when using a muffin tin.
how do I keep the phyllo from tearing?
I know – phyllo is notoriously fragile and prone to tearing, which is why I usually avoid it. But the beauty of this recipe is that any minor tears have no impact on the final result – you are literally scrunching up the sheets so you’ll never notice the imperfections! That said, you should keep a damp towel over the sheets as you are working, so that you can easily separate and lift them as you go. The damp towel keeps the phyllo soft and pliable, and much easier to handle.
can I make this recipe in advance?
Yes! I was pleasantly surprised at how well this kept over a few days – the phyllo stayed nice and crispy and there was no loss of flavor. So feel free to make ahead!
Everyone loved this dish, and I could easily see it with diced peaches or fresh berries come spring and summer (with a generous scoop of ice cream, natch).
Let me know if you try it, and tag me on Instagram @sherisilver if you do!
For the streusel:
3 tablespoons brown sugar
3 tablespoons sugar
1/2 teaspoon cinnamon
pinch of kosher salt
4 tablespoons unsalted butter (here’s my favorite butter tip!)
3/4 cup flour
For the pie/filling:
2 cups peeled diced apple (I like to use Granny Smith)
12 sheets phyllo dough, defrosted and at room temperature (keep wrapped in package at this point)
5 tablespoons unsalted butter, melted
1 large egg, at room temperature
3 tablespoons sugar
1/2 cup whole milk
1 teaspoon apple pie spice (no apple pie spice? no problem – just use 1/2 teaspoon cinnamon and 1/4 teaspoon each nutmeg and allspice!)
Make the streusel: Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper. Combine both sugars, cinnamon and salt in a medium bowl. Melt the butter and add to the bowl, mixing well. Add the flour and stir with a fork till well combined and clumps begin to form. Spread the mixture out onto your prepared baking sheet and bake for about 10 minutes, gently stirring every few minutes to break up. Cool to room temperature.
Pre-heat your oven to 350 degrees; line a 6-cup muffin tin with paper liners (I love these!)
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. Using the pictures to guide you, spread some of the apples and streusel along the length of the dough. Fold the bottom edge up over the filling and fold the sides in. Roll it all up and then roll the package into a spiral. Place in one of the muffin cups and repeat with the remaining dough and fillings. Gently brush the tops with any remaining butter and bake for 20 minutes.
Meanwhile, in a spouted measuring cup lightly whisk the egg, then add the sugar, milk, vanilla and apple pie spice, whisking continuously. Pour the mixture into each cup, being careful to only pour around the edges, avoiding the tops. Bake for another 20 minutes. Let sit for 10 minutes and serve.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2022/03/14/apple-pie-ruffled-milk-pies/
Hi! I'm Sheri!
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