Greek Ruffled Milk Pie - AE Dairy Recipes

Greek Ruffled Milk Pie

Print recipe as: 3x5 | 4x6 | 8.5x11
Ruffled milk pie is an easy and delicious dessert that looks so fancy but is so simple. Made with crispy phyllo sheets rolled into roses and baked in a creamy and simple custard.

  • ½ cup unsalted butter, melted
  • 8-10 sheets phyllo, thawed
  • 1 ½ cups AE Milk (we like Whole and 2%)
  • ½ cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest 1 orange
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt


Preheat the oven to 350 F.

Brush a 9” cake pan with some of the melted butter and then line with a sheet of parchment paper, pushing the parchment paper into the edges and allowing the extra to overhang the sides so you can easily pull the finished pie out of the dish but that it also helps keep the custard inside.

Place the phyllo sheets on a baking sheet lined with plastic wrap. Cover with another sheet of plastic wrap and a towel that has been sprinkled with water so that it is damp but not soaking wet. 

Place one sheet of phyllo on your work surface horizontally, and gently brush with melted butter.

Using your hands, scrunch the phyllo up accordion style so it is in one thin strip horizontally. It is ok if the phyllo has little rips and tears in it.

Starting at one end of the folded phyllo, roll the phyllo into a loose spiral.

Place the phyllo spiral in the center of the prepared cake pan.

Repeat with remaining sheets of phyllo, adding each spiral next to the others to create a ring around the center one. Nestle them close to each other without smashing them. You should be able to fit 6 or 7 spirals in the outer 

Bake for 15-20 minutes, until the phyllo is golden brown.

Remove the cake pan from the oven, and leave the oven on. Allow the phyllo to cool approximately 10 minutes while you whisk together the custard.

In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla, orange zest, ground cinnamon and salt.

Gently pour the custard over the cooled phyllo spirals.

Return to the oven and bake for an additional 15-20 minutes, until the custard is set.

Allow to cool. Dust with powdered sugar and a little more ground cinnamon before serving.

Recipe courtesy of The Gingered Whisk


8 servings


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