We are going to tell you about Milk Pie – one of the most favorite recipes of a lot of people due to its simplicity and fairy to the taste. This is a creamy phyllo dessert that is usually cooked in Northern Greece.
Being not very sweet it suits any preferences and does not require the special experience to cook it. You’d better not to confuse it with broadly known Galaktoboureko, which is syrupy. The traditional milk pie is made of phyllo and tasty tender filling. It is not covered with dough but is not open also.
During baking the particular construction turns to a kind of a top shell. The matter is when you mix the ingredients in a baking pan, you make a mess of already cooked filo and liquid custard, which baked secondly. It is a perfect choice for breakfast or dessert for the festive dinner. It is good with coffee or anything else you like most.
Filo Pastry Breakfast Recipes: Milk Pie
When you use a filo for pies, you get a delicious pastry made of transparent layers, which are lean and crusty. We are going to try the next version of this type of dessert icluding of butter, eggs, milk and ready store-bought dough. We’re on it!
- 6 tsp clarified butter you should melt it
- 12-14 sheets prepared phyllo (bought in store)
- 1/4 tsp cinnamon ground and a little bit more for dusting
- 3 cups milk
- 6 eggs of rather large size
- 1 cup sugar
- 1 tsp vanilla extract
- powdered sugar for dusting
Make your oven preheated to 350 degrees F.
Take a round cake pan 14-inch in diameter and brush the bottom with a little quantity of the clarified butter. Let it wait until you prepare the dough.
You should buy the filo package containing several sheets. Take a sheet, put it on a work surface and with your hands ruffle it not too tough and then make a cylinder which you should place in the center of the cake pan. You’ll get a kind of spiral. All the remaining sheets should be arranged in the same way thus all the pan is filled in with a continuing spiral.
Using a special brash for pastry, cover the phyllo arranged in the pan like we have described before with remaining clarified butter. Powder the dough with all cinnamon mentioned in the recipe.
Put the pan into the oven and cook during about half an hour until it becomes golden brown. Remove from the oven but do not switch it off.
Prepare the filling. Accomplish this you should take a saucepan of medium size, pour milk in it, heat it, and wait until it starts boiling. At this very moment remove the pan from heat.
Put eggs and sugar in a large bowl and whisk the ingredients together.
Add heated but not boiling milk to the eggs and sugar in little potions continuing to whisk. At the end add vanilla and whisk again.
Take the baked phyllo and pour milk mixture over it, spreading evenly over the surface.
Place the pan to oven again and bake the pie for 25 or 30 minutes. The filling should have set.
Take over the cooked pie from the oven and leave it for a minute to get cool. Then dust with powdered sugar and cinnamon. Now it is ready to be served.
It is recommended to eat the Milk Pie when it is warm. The pie should be folded and that depends on how thoroughly you spread phyllo. Try to make as many wrinkles as possible. Another vital moment is to stop baking in due time. If the filling puffs up, the pie should be taken off from the oven immediately.