Sweetheart’s Raspberry Ruffled Milk Pie

Win your lover's heart with this over-the-top special dessert. Kissed with fresh red raspberries and not too sweet, the top stays buttery and crisp while the bottom is decadent custardy pastry, like bread pudding.

Yield: 8 servings

Ingredients

1 16-oz package phyllo dough, thawed (10-12 sheets)
1 ¼ cup fresh raspberries
8 tbsp salted butter (1 stick), melted and cooled
1 tbsp plus ½ cup granulated sugar
2 The Farmer’s Cow large eggs
2 The Farmer’s Cow large egg yolks
2 ½ cups The Farmer’s Cow Whole Milk
1 tsp vanilla extract
1 tsp cinnamon
Powdered sugar for dusting

Instructions

Preheat oven to 400 degrees and butter an 8” baking dish.
Scatter one-third of the raspberries over the bottom of the prepared baking dish
Place phyllo sheets on a clean, dry surface and cover them with a barely damp kitchen towel.
Working with 1 sheet at a time, brush melted butter over one side. Carefully scrunch up the dough to bring the long sides together to make a long, ruffled strip, then wind it into a spiral. Be delicate not to break the pastry and keep it tall and somewhat loose.
Gently place the spiral in the center of the baking dish. Repeat brushing and wrapping each phyllo sheet, filling the baking dish with a ruffled circle of dough that forms from the center outward. Be careful not to clump them too tightly as you will be pouring custard into all the nooks and crannies later.
Scatter the remaining raspberries over the dough rosettes and sprinkle with 1 tbsp granulated sugar.
Bake until the pastry is golden brown and crisp, about 20 minutes. Remove from the oven and let it rest on the counter on top of a rimmed baking sheet; reduce the temperature to 350 degrees.
Prepare the milk custard by whisking the eggs, egg yolks, milk, remaining ½ cup granulated sugar, vanilla, and cinnamon in a large bowl until frothy and the sugar is dissolved.
Pour custard over the pastry in the gaps between rosettes; avoid pouring directly on the browned top edges if you can. Place the pie in the oven on the rimmed baking sheet and bake until the custard is set, about 20-30 minutes.
Rest for at least 5 minutes before serving warm or at room temperature, dusted with powdered sugar.

Tip

Brushing the phyllo sheets takes a little time but is worth the effort. Be careful not to tear the sheets, and if the melted butter congeals, pop it in the microwave for a few seconds.

Date Posted: February 6, 2024