Milk Tart Ruffled Phyllo Pie

This South African milk tart ruffled phyllo pie is a delightful spin on the Greek galatopita, combining crispy phyllo pastry with a creamy, cinnamon-kissed custard. The ruffled phyllo adds a fun, crunchy texture that pairs perfectly with the smooth filling. It’s an easy yet impressive dessert that’s ideal for sharing with friends or savoring with a cup of tea. Serve it fresh for the best crunch, and add berries for a pop of color!

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 22–23 cm round pie dish or line it with baking paper for easy removal.

2. 2

   Keep phyllo sheets moist by placing them between damp tea towels while you work to prevent drying out.

3. 3

   Take one phyllo sheet, brush lightly with melted butter, and scrunch it lengthwise into a loose, accordion-like strip. Coil it into a spiral and place it in the center of the dish.

4. 4

   Repeat with the remaining sheets, coiling each around the center spiral or forming individual rosettes to fill the dish snugly.

5. 5

   Brush any leftover butter over the top of the phyllo. Bake for 15 minutes or until golden and crisp, adding a few extra minutes if needed.

6. 6

   While the phyllo bakes, whisk the eggs and sugar in a large jug until smooth. Add the milk, cream, vanilla extract, and cinnamon, whisking until fully combined.

7. 7

   Remove the dish from the oven and carefully pour the custard mixture over the hot phyllo, ensuring it spreads evenly.

8. 8

   Cover loosely with foil to prevent over-browning and bake for another 20 minutes, or until the custard is just set with a slight wobble.

9. 9

   Let the pie cool slightly, then dust generously with icing sugar and a sprinkle of cinnamon. Slice and serve at room temperature.

Recipe Notes

• Phyllo pastry – Handle gently and keep covered with a damp cloth to avoid drying. Thaw frozen phyllo in the fridge overnight before use.

• Texture tip – Ensure some phyllo edges poke above the custard for that signature crunch after baking.

• Serving suggestion – Pair with fresh berries or a scoop of whipped cream for a vibrant touch.

• Storage – Best enjoyed the same day for maximum crispiness. Store in an airtight container in the fridge for up to 3 days, or keep uncovered at room temperature for up to 10 hours.

• Reheating – Gently warm in a 160°C (325°F) oven for 10 minutes to refresh, avoiding the microwave to preserve the phyllo’s texture.

• Dish size – A 22–23 cm round dish is perfect for a balanced pastry-to-custard ratio. A slightly larger dish works but may result in a thinner custard layer.

• Custard consistency – The custard should be just set with a slight jiggle. If it’s too runny, bake for an extra 2–3 minutes.