Description
This Milk Tart Ruffled Phyllo Pie is a delightful fusion of flaky, buttery phyllo pastry and a smooth, cinnamon-infused milk custard. Perfectly baked to golden perfection, this South African-inspired dessert offers a visually stunning presentation with its ruffled, coiled phyllo and a creamy filling dusted with cinnamon and icing sugar. It’s an elegant yet comforting treat ideal for any occasion.
Ingredients
Phyllo Pastry
- 7–8 sheets of phyllo pastry
- 100 g salted butter (preferably Kerrygold), melted
Custard Filling
- 3 large free-range eggs
- 3/4 cup white sugar
- 1 cup milk
- 1/2 cup cream
- 2 tsp vanilla extract
- 2 tsp cinnamon (plus extra for dusting)
Garnish
- Icing sugar (for dusting)
Instructions
- Preheat the oven and prepare the dish. Preheat your oven to 180°C (350°F). Grease or line a 22–23 cm round pie or baking dish with baking paper if you want to be able to lift the pie out easily after baking.
- Prevent phyllo from drying. Place the phyllo sheets between two damp tea towels to keep them moist and prevent drying while you work with them.
- Form the phyllo base. Take one phyllo sheet, brush it lightly with melted butter, and scrunch it lengthwise into a loose concertina. Coil this into a spiral and place it in the center of the prepared dish.
- Arrange remaining phyllo. Repeat the process with the remaining sheets, coiling or arranging each around the center spiral until the dish is filled. You can create individual rosettes if preferred and nestle them together for a decorative look.
- Initial bake of phyllo. Brush any remaining melted butter over the top of the assembled phyllo and bake in the oven for 15 minutes, or until the pastry is a beautiful golden brown. Add a few extra minutes if needed to ensure crispness.
- Prepare the custard mixture. While the phyllo bakes, whisk together the eggs and sugar in a large jug or bowl until well combined. Add the milk, cream, vanilla extract, and cinnamon and whisk again until the custard mixture is smooth.
- Add custard to phyllo. Remove the baked phyllo from the oven and gently pour the custard mixture over the hot pastry base. Cover loosely with foil to prevent over-browning during the next bake.
- Bake the custard set. Return the dish to the oven and bake for 20 minutes, or until the custard is just set but still slightly wobbly in the center. If the custard seems too wet, bake a few minutes longer until firm but not dry.
- Finish and garnish. Remove the pie from the oven and allow to cool slightly. Dust the top lightly with cinnamon and icing sugar before serving to add extra flavor and a pretty finish.
Notes
- Use good-quality salted butter for the best flavor and golden crust.
- Work quickly with the phyllo sheets to prevent them drying out—keep covered with damp towels when not in use.
- You can substitute cream with full-fat milk for a slightly lighter version, though cream adds richness.
- If you don’t have a pie dish, use any round baking dish approximately 22–23 cm in diameter.
- This tart is best served slightly warm or at room temperature.
- Leftovers can be refrigerated and eaten within 2–3 days; reheat gently before serving.
