Blackberry Ruffled Milk Pie.

Blackberry Ruffled Milk Pie. Have you heard of ruffled milk pie? It’s a sweet Greek pie made with phyllo dough, milk, sugar, eggs, and a touch of vanilla. It’s very simple and very pretty. My version includes fresh blackberries and it could not be more delicious!

Happy Friday! Hard to believe that it’s the last Friday of July, but for as sad as I am to say goodbye to July, I am excited for all that is to come in August. With August being the last full month of summer, I’m excited to continue to embrace all the in-season produce, long days, warm nights, and begin to get just a little bit excited for fall in September…just a little bit.

I am also very excited it’s Friday, because it was a long week.

I have been working on a new…ish project all week long and even though I have been plugging away every single day, it feels as though I’ve gotten nowhere in terms of progress. Meaning at this point in time, there’s no light at the end of the tunnel. Not going to lie, it’s slightly discouraging, but as I always tell myself, “just keep swimming, swimming, swimming, swimming“.

The very good news is that it’s Friday, I am headed to New York next week, and we have this blackberry ruffled milk pie to talk about today.

Yes, all very good things to look forward to.

Let’s start with the pie!

{folding the blackberries inside the phyllo}

{spiraling the phyllo into a roll}

Ok, here’s the deal. I love summer, I love summer produce, and I love a good summer pie, crisp cobbler, or tart just as much as you guys. I mean, who could not?

They’re all the best, and all for their own unique reasons.

Since there are about a million and one blackberry pie recipes out there, I wanted share with you guys something a little different, but just as delicious.

Enter in this ruffled milk pie that’s stuffed with fresh blackberries and is too good for words.

If you’ve never heard of ruffled milk pie, you’re not alone. I didn’t know what it was until I watched Martha make it. As soon as I saw it, I knew I needed to create a version of my own.

Ruffled milk pie is a sweet Greek pie made of phyllo dough that’s been cooked in a milk based custard with cinnamon and sugar. Traditionally, there are no berries involved, but you guys know me, I don’t really do things all that traditionally.

Here are all the details you’ve got to know.

Start with some phyllo dough. I just use the frozen stuff from the store, but if you can find fresh, that would be great. Brush the phyllo dough with butter, then fill the phyllo up with fresh blackberries, and turn them into cute little rolls that resemble cinnamon rolls. It might look like a tricky process, but it’s actually so easy, and only took me about ten minutes to do. Not bad at all. I tried to get some photos of the process so you could have some visuals!

Also, while I used blackberries, you can certainly use any berry you love, or even a combo of berries. Raspberries would be delicious and super pretty! Or maybe a combo of blackberries and raspberries? Use what you love and have fun mixing things up.

Once you have the rolls all assembled and lined up in the baking pan, you will pre bake them to get the phyllo dough crisp before adding the custard base.

While the rolls bake, whisk together the milk, eggs, sugar, and vanilla. Pour the custard over the rolls and then continue baking until just set.

And done. When you pull the rolls out of the oven, you’ll be amazed at how pretty they look. The blackberries burst creating splashes of color, and the phyllo dough turns the perfect shade of golden brown that’s buttery and delicious.

The top of the pie is crunchy while the bottom is soft and custard like. It’s the perfect combination and best when served slightly warm with a light dusting of cinnamon and powdered sugar.

This is great as both a summery brunch or dessert item, but really, it’s pretty good anytime. I am recommending you take a little time this weekend to pick up some fresh blackberries (or just grab them from the market…that’s what I do!), turn on the oven, and do a little summer weekend baking.

Sounds kind of perfect, especially if you happen to be having afternoon thunderstorms like we currently have been. Thunderstorms equal baking weather, right? Yes, yes, RIGHT.

If you make this blackberry ruffled milk pie please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Blackberry Ruffled Milk Pie

4.42 from 77 votes

8

by Tieghan Gerard

calories 505kcal

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Prep20 minutes mins

Cook45 minutes mins

Total1 hour hr 5 minutes mins

A sweet Greek pie made with phyllo dough, milk, sugar, eggs, and a touch of vanilla. It's very simple and very pretty. My version includes fresh blackberries and it could not be more delicious!

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Ingredients 

1x2x3x

• ▢ 18 sheets frozen phyllo dough, thawed
• ▢ 6 tablespoons butter, melted
• ▢ 3 cups fresh blackberries, halved if large
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 1/2 cups whole milk
• ▢ 3 large eggs
• ▢ 1 tablespoon vanilla extract
• ▢ 1/2 cup packed brown sugar
• ▢ cinnamon and powdered sugar, for dusting

Instructions 

• 1. Preheat the oven to 350 degrees F. Line an 8x8 inch square baking pan with parchment paper.

  2. In a medium bowl, toss the blackberries with the flour. 

  3. Place 1 sheet of phyllo dough on a clean surface and brush with melted butter. Place another sheet of phyllo overtop, brush with butter. Arrange about 1/3 cup of blackberries along the bottom 1/3 of the dough (see about photo). Roll the blackberries up to enclose them in the dough. Now, roll the dough up like a cinnamon roll and place into the prepared baking dish (see above photo). Repeat with the remaining dough and berries until you have 9 rolls. 

  4. Brush the tops of the rolls with the remaining butter. Transfer to the oven and bake 20-25 minutes, until golden brown.

  5. Meanwhile, whisk together the milk, eggs, vanilla and sugar. Remove the rolls from the oven and pour the milk mixture over the rolls. Return to the oven and bake another 20-25 minutes or until set in the center. Let cool 15 minutes, then lift from the pan and serve dusted with cinnamon and powdered sugar. Enjoy! 

Notes

Adapted from Smitten Kitchen and Martha Stewart. 

Nutrition

Calories: 505kcal | Carbohydrates: 45g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 329mg | Potassium: 220mg | Fiber: 3g | Sugar: 18g | Vitamin A: 540IU | Vitamin C: 11.3mg | Calcium: 95mg | Iron: 2.2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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