If you’ve never had ruffle pie you are in for a real treat. What this pie gives you is an addictively crunchy and flakey phyllo that’s encased in a delicious vanilla custard. You can get fancy and add berries or cut up apples but its simply delicious the way it is. Please don’t panic when you find out (spoiler alert) that you need to work with phyllo dough, this recipe is extremely forgiving. If it cracks and crumbles when you work with it, keep going, all will be forgotten once you take your first bite of this pie. So set your fear aside and give it a go.
8 sheets of store bought phyllo, thawed
6 tbsp melted butter
1 1/2 cups whole milk
1/2 cup granulated sugar
2 tsp vanilla
powdered sugar for garnish
Preheat oven to 350F
Brush a 9″ round pie pan with some melted butter.
Lay your phyllo dough out, folded in half on your work surface and place a tea towel over top to stop it from drying out while you work.
Take one sheet of phyllo and lay it flat, brush it liberally with melted butter. Fold the sheet lengthwise, back and forth on itself, in 1″ increments, like a fan. You will end up with a long strip.
Take the phyllo strip and wind it into a loosely formed rossete. Place it in the centre of your pie pan.
Lay a second sheet of phyllo out and brush it liberally with butter. Again, fold this lengthwise, in 1″ increments like a fan. Take the long folded phyllo and begin to wrap it, loosely around the first rosette. Continue in this way until the pie plate is full to the edge with phyllo.
Bake in the oven on the middle rack for 20min or until the phyllo is well browned on top. Remove and let cool for 5min.
Meanwhile, whisk together the eggs, milk, sugar and vanilla. Pour this mixture over the baked phyllo and return to the oven for 30min or until the custard is set.
Remove the pie from the oven and let it rest for 15min. Dust it liberally with icing sugar and serve.
For a printable version of this recipe click here.
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