Ruffled Milk Pie

This recipe was the first thing I got excited about when flipping through Vefa’s Kitchen. I mean, look at it.

I finally got around to making it late last night, and it was so easy! I’d never used phyllo dough before, but I will definitely be making more pastries and pies now. The recipe called for six eggs, but I only used four. I’d hate to think how high it would’ve risen with the full six; as it was, it had risen to a huge globe of dough and custard by the time I removed it from the oven.

This is the first thing I’ve made from Vefa’s cookbook that turned out looking exactly like the glossy cookbook photograph, so I was very pleased. It also has an appealing flavor, as it includes not only pastry dough but also sugar, butter, milk, eggs, and vanilla – it smelled heavenly baking. But I think my favorite part is the texture. It’s both rich and creamy, due to the custard component, and warm and crispy because of the baked dough. I thought this might be the perfect dessert when I saw it in the book, but I might’ve been wrong – it’s the perfect breakfast! It was great last night with a glass of cold milk, and it was still pretty good this morning with a cup of coffee and cream. Note that it will be best fresh out of the oven, however; reheated pie won’t be as crispy!

Martha Stewart has posted the recipe here (be sure to check out the video of Vefa and Martha making the pie on the left-hand side of the page!).

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