Blueberry Ruffled Milk Pie! Have you ever heard of ruffled milk pie? It’ a sweet pie made with phyllo dough and milk and egg custard. Although it looks difficult to make, it is very simple and looks pretty, too. In my version, I included one of my favorite berries – blueberries!
Blueberry Ruffled Milk Pie!
I’m a summer child! My birthday is in a few days. I love summer, not just because of long and warm/hot days, because of all of the fresh fruit, especially berries. I would love for strawberry season to last longer, but, hey, summer is a season of my second favorite berries, blueberries!
Now, let’s talk about this stunning, yet simple to make dessert.
I first heard of ruffled milk pie, when amazing Bella from full.filled made her Pumpkin spice ruffled milk pie. Then I googled it and watched a Martha Stewart show where Greek chef Vefa Alexiadou made traditional milk pie.
Ruffled milk pie or Galatopita is a pie of Greek origin whose name literally means „pie made with milk“. Layers of phyllo dough that’s been cooked in a custard made of milk, heavy cream, sugar, eggs, and a touch of vanilla. Can’t get simpler than that. Traditionally, the pie doesn’t involve any berries or any other fruit, but I often go beyond traditions and add my own touch to the recipe.
Yet another recipe that shows how with basic and simple ingredients you can get an extraordinarily delicious dessert.
HOW TO MAKE BLUEBERRY RUFFLED MILK PIE?
First of all, gather all ingredients you need: phyllo dough, milk, heavy cream, melted butter, eggs, brown sugar, vanilla extract, all-purpose flour, and of course, blueberries. Also, you can use any kind of berries you have at hand or even a combination of berries. Simple, use what you love.
Brush phyllo dough with butter, then arrange blueberries on the bottom of the phyllo dough sheet. Now, roll the dough so you enclose the berries within the dough, and continue to roll it until you get to the half of the phyllo sheet.
Now, using your fingers wrinkle up the rest of phyllo dough, so you get that ruffled look. Wind it up into a loose, messy spiral and place it into a prepared pan.
Once you have all the rolls assembled in the baking pan, you will pre-bake them before adding the custard.
For the custard, heat milk, heavy cream, and vanilla in a small saucepan. In a bowl, beat eggs with brown sugar. Pour some of the milk mixture and whisk quickly. We must temper the eggs to prevent them from curdling. Continue pouring the milk mixture little by little at the same time that we beat until it is completely incorporated.
Pour the custard over the rolls, and continue to bake until golden and custard is set.
Let cool slightly, dust generously with powdered sugar and cinnamon before serving.
HOW TO STORE BLUEBERRY RUFLLED MILK PIE
The pie is best eaten warm, but leftovers store beautifully in the fridge for up to 3 days, but don’t worry, it won’t last that long 😉
TIPS & TRICKS
I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure the same results in baking.
If using frozen phyllo dough, don’t let it defrost too quickly. Always defrost your phyllo dough in the refrigerator for no less than 12 hours (or overnight). Never thaw at room temperature, as it will thaw too quickly and collect too much moisture.
Fold and roll the dough loosely. If you roll it too tightly, there won’t be room for custard between the phyllo layers, and you will end up with dry spots within the pie.
Once the phyllo dough rolls are baked, leave them to stand for 10 minutes outside the oven, while you make the custard.
When pouring the custard, make sure to distribute it evenly over the cooked phyllo. The custard needs to fill in the nooks and crannies created by the phyllo to ensure there are no dry spots in your ruffled milk pie.
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→ If you make this blueberry ruffled milk pie please be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don’t forget to also tag me on Instagram. I love seeing your creations.
Blueberry Ruffled Milk Pie
- 9 sheets phyllo dough thawed if frozen
- 120 grams melted butter (4.23 oz, 1/2 cup)
- 15 grams all-purpose flour 2 TBSP
- 300 grams fresh blueberries 10.6 oz
- 300 ml milk (10.6 oz)
- 50 grams heavy cream 1.8 oz
- 3 large eggs
- 1 TBSP vanilla extract
- 100 grams brown sugar 3.5 oz, 1/2 cup
- powdered sugar and cinnamon for dusting
- Preheat your oven to 180°C (350°F).
- Butter a 23 cm (9-inch) or 25 cm (10-inch) round cake pan. Press a sheet of wide parchment paper, that is large enough to come up the sides of the baking pan, smoothing out the bottom so it sticks and creasing the sides. Lightly brush the parchment with butter.
- Coat blueberries with flour.
- Place 1 sheet of phyllo dough on a clean surface and brush it with melted butter. Then arrange blueberries on the bottom of the phyllo dough sheet.
- Roll the dough so you enclose the berries within the dough, and continue to roll it until you get to the half of the phyllo sheet. Using your fingers wrinkle up the rest of phyllo dough, so you get that ruffled look. Wind it up into a loose, messy spiral and place it into a prepared pan. (See photos in the post for a step-by-step tutorial)
- Repeat with the rest of the phyllo dough and blueberries until your pan is filled.
- Brush the tops of the rolls with the remaining butter. Transfer to the oven and bake 20-25 minutes, until golden brown.
- Take it out from the oven, and let it rest for 10 minutes, while you're making the custard.
- For the custard, heat milk, heavy cream, and vanilla in a small saucepan, until it starts to boil.
- In a bowl, beat eggs with brown sugar. Pour some of the milk mixture, and whisk quickly. We must temper the eggs to prevent them from curdling. Continue pouring the milk mixture little by little at the same time that we whisk until it is completely incorporated.
- Pour the custard over the rolls, sprinkle some blueberries on top, and continue to bake until golden and custard is set, around 20-25 minutes.
- Let cool for 15 minutes, then lift from the pan and serve dusted with cinnamon and powdered sugar.