Inspired by the Greek dessert galatopita, this phyllo pie takes on a South African twist with a creamy, cinnamon-spiced custard, similar to a traditional milk tart. It’s a showstopper that looks far more complicated than it is. Crisp, golden layers of buttery pastry hold a silky filling that sets just firm enough to slice. Ideal for dessert or with a cup of tea.
Don’t let phyllo pastry intimidate you. It doesn’t need to be perfect. In fact, the scrunching and ruffling is part of the charm. If a sheet tears, just keep going. It all comes together beautifully in the oven.
Why this recipe works
This ruffled phyllo pie is not only beautiful, it’s also practical:
No pastry skills required: The phyllo is scrunched and buttered, so it doesn’t need to be perfect.
The phyllo is scrunched and buttered, so it doesn’t need to be perfect. Forgiving and flexible: Even if the sheets tear, it won’t affect the end result.
Even if the sheets tear, it won’t affect the end result. Unique texture: Crisp, flaky top with a creamy custard filling.
Crisp, flaky top with a creamy custard filling. Make-ahead friendly: It keeps well, and the flavours develop over time.
My expert tips
Let the phyllo thaw in the fridge overnight and come to room temperature before using.
Use a soft pastry brush to avoid tearing the sheets.
Don’t skip the resting time before slicing; it helps the custard set properly.
If you like extra crunch, allow more phyllo edges to stick out above the custard.
FAQs
Can I make this ahead of time? It keeps well for up to 3 days in the fridge. It will be at its most crunchy on the day it has been made.
Can I freeze this pie? As this is a custard-based dessert, it will not freeze well. This one is best eaten within 2 days of being made, but preferably on the same day when the phyllo is super crispy.
What if I don’t have cream? Substitute with full cream milk or a splash of evaporated milk.
You might like my best-ever classic South African unbaked milk tart recipe.
Milk tart ruffled phyllo pie recipe This milk tart ruffled phyllo pie is South African twist on the Greek galatopita. Print Recipe Prep Time: 20 minutes mins Cook Time: 35 minutes mins Ingredients 7 –8 sheets of phyllo pastry
100 g salted butter preferably Kerrygold, melted
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 more for dusting
Icing sugar for dusting Instructions Preheat the oven to 180°C 350°F. Lining with baking paper is optional, but it helps if you plan to lift the pie out to serve.
Place the phyllo sheets between two damp tea towels to stop them drying out while you work.
Take one sheet, brush it lightly with melted butter, and scrunch it lengthwise into a loose concertina. You can also form individual rosettes and nestle them together.
Brush any remaining butter over the top and bake for 15 minutes, or until the pastry is golden brown. Add a few extra minutes if needed.
Meanwhile, whisk together the eggs and sugar in a large jug or bowl. Add the milk, cream, vanilla, and cinnamon. Cover loosely with foil to prevent over-browning.
Bake for 20 minutes, or until the custard is just set. If it looks too wobbly or wet, give it a few more minutes.
Allow the pie to cool slightly, then dust generously with icing sugar and extra cinnamon.
Slice and serve at room temperature. Notes Tips: Make sure some phyllo edges stick up above the custard to retain crunch.
This dessert is best served the same day, but can be stored in the fridge and gently warmed.
Serve with berries or a dollop of whipped cream if you’d like to elevate it further. Storage instructions Room temperature: Keep uncovered for up to 10 hours or overnight if it’s winter. Fridge: Store in an airtight container for up to 3 days.
Servings: 6
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