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Galatopita - Ruffled Milk Custard Pie Recipe

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This recipe for Galatopita - Ruffled Milk Custard Pie, by , is from VASSIE'S COLLECTION OF RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vassie Lumley


1 packet of phyllo sheets thawed
250 gr unsalted butter ( melted)
6 eggs
1 cup sugar
2 cups milk
2 tsps vanilla
Icing sugar & cinnamon for frosting

Preheat the oven at 350

You can always trim the phyllo sheets to fit your desired pan..Brush the pan with the melted butter.

Remove the phyllo sheets out of the box. Place them on a clean surface to work on.Take the 1 phyllo sheet lay it on the table and work from the shorter side.

Start fanning or ruffling (scrunching) with your fingers using the whole sheet. Then place it in the buttered pan towards the bottom.Continue with the next sheet and do the same..ruffled of fanning it and place it close to the other. Continue with all the phyllo sheets until your pan is full.

Spoon over the melted butter and bake it in the oven for about 25min or until golden.

Meanwhile make the custard by whisking the eggs, sugar, cold milk, and vanilla all together in a big bowl. Then let it sit until the phyllo is baked.

Then remove the pan from the oven and pour the milk mixture all over the cooked phyllo. The milk mixture will soak through and around the phyllo and settled on the bottom.

Return the pan back to the oven for the second time and bake again for about 30 mins or until its sets.
If you find the phyllo is browning to much foil the pan.

Remove from the oven and let it cool completely. Place the pan in the fridge then when its ready to enjoy slice it.

Enjoy a slice with icing sugar & cinnamon

Personal Notes:
Personal Notes:
The Greek pie with a crunchy phyllo custard interior & sprinkled with icing sugar.
Serve and enjoy this simple dessert slice cold...💛




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