Wednesday, May 20, 2015

Ruffled Milk Pie, a Greek Classic!

I don´t know about you, but in most of my trips to the supermarket I end up forgetting what I came in for initially and instead buy stuffs that, let's say, were not really needed urgently.

So during my last supermarket adventure, I bought filo pastry because it was just there and I couldn´t resist! I also bought way too many blueberries and raspberries. When I left, I thought to myself, how on earth am I going to consume all of these fruits before they go bad or are no longer in their prime flavor and texture?

In my head I started jumping from one recipe to another in which I would use the fruits and the pastry together, and I finally landed on a pie I saw many years ago while watching a Martha Stewart show. The Galatopita, a typical Greek recipe, was prepared on the show  by Vefa Alexiadou and I loved how simple and beautiful the pie was.

I felt that the pie would lend itself beautifully to berries and so I decided to twist the original recipe a little by omitting the cinnamon and using the excess blueberries and raspberries I had. If you want to stick to the original recipe, by all means do, it is perfect as it is: sweet, crunchy, creamy and with a mild taste of cinnamon.

To make this pie, for an 18 cm pan you need:
  • 7 filo sheets
  • 50 g melted butter
  • 100 g of mixed berries: blueberries and raspberries
  • 130 g sugar
  • 2 eggs (about 100 g in total)
  • 100 ml milk and 100 ml of cream
  • 1 tsp vanilla extract
First you need to generously butter your pan. Then brush a filo dough with the melted butter and place some berries at the longest side of the sheet; I used 3 blueberries and 3 raspberries in each sheet. Roll the sheet to just cover the fruits then gather the rest of the sheet to create the ruffles.

Roll the ruffled sheet into a flower shape and place in the pan. As you work on one sheet of filo, make sure to cover the other sheets with a damp cloth or kitchen towel to prevent them from drying.

Once you have all your filo filled and rolled bake in a preheated oven (180C) for about 25 to
30 min or until the dough is golden brown.

Meanwhile, combine the milk and the cream and let them simmer on a low heat. In a bowl, whisk the eggs with the sugar and vanilla, slowly start adding the hot milk mixture. You need to temper the eggs before adding the rest of the milk and cream mix.

Add the custard mix over the filo and bake in the oven again for another 20 to 25 min or until you see that the mixture is set. If you feel the custard mix is in excess to what the pie needs, reserve the excess and cook separately.

Serve with a dust of powdered sugar and extra fruits. Enjoy the crunchiness of the filo on the top layer, then the tart and fragrant flavor of the fruits and the velvety smooth creaminess of the bottom layer.

What a wonderful Greek pie! I highly recommend you try it, especially if guests are coming over!

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