Blackberry Ruffled Milk Pie

4.45 from 75 votes

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!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: Greek

Servings:

Calories: 505kcal

Author: Tieghan Gerard

Ingredients

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