Don't you love easy and lucid recipes that make us look like real kitchen professionals with very little effort? Me. I adore them. Any recipe that requires minimal effort and maximum brilliance goes directly to the harvest and to be tested. And, if I like it, it is incorporated into my recipe book ipso facto . This is the recipe for ruffle milk pie, wrinkled, curly or galatopita milk cake . The latter is the original name of the creature, of Greek origin, which is to put a floor on it.

Ruffle milk pie is a pie made with simple ingredients and is reminiscent of custard , only with crispy layers of crunchy phyllo dough all over it. It has no science. Perhaps the most difficult thing is to make sure that the dough sheets are always covered with a cloth so they don't dry out (which they do with astonishing speed), otherwise it's a matter of sewing and singing. Even the folding of the leaves is not complicated, so prejudices out and everyone to prepare this amazing ruffle milk pie right now!

The amounts of the different ingredients are enough to fill a 28-centimetre mold , in my case Emile Henry's. If you use a different size it will be necessary to adjust them. In the original recipe for this cake, icing sugar and ground cinnamon are used for dusting after baking. I prefer to finish it with a mead bath, I explain how to do it in the recipe.

Ruffle milk pie (or curly milk pie)

Le Creuset ceramic ramekin , Le Creuset mini brush , Laura Ashley cup saucers , Laura Ashley porcelain milk jug , and Emile Henry round ceramic pan

Ingredients (for 8 servings)

  • 7-9 sheets of phyllo dough
  • 100 g melted butter
  • 4 eggs
  • 150g of sugar
  • 400 ml of milk
  • 1 cinnamon stick
  • 1 lemon
  • 100g of honey
  • 80 ml of water


  1. With the help of a silicone brush, brush the Emile Henry baking mold with melted butter, covering the base and sides well. We booked.
  2. Next we prepare the phyllo dough base for the cake. It is important to bear in mind that this is a dough that dries quickly if we leave it out in the open, so it is best to cover the sheets with a damp cloth and uncover only when we are going to pick one up to use.
  3. Place a sheet of phyllo dough on a large wooden board and brush the entire surface with the melted butter. We turn and fold at its widest part as if it were an accordion. Roll it up on itself and place it in the center of the mold. It is not necessary to press when folding or rolling, the dough must be loose or slightly open inside the mold.
  4. We repeat this operation with the rest of the phyllo dough sheets and we roll them around, increasing the circle more and more. We help ourselves with our fingers to separate the layers of phyllo dough a little and make them loose.
  5. When we have filled the mold, brush the surface with a little butter and place in the oven, preheated to 180ºC with heat on top and bottom, and cook for 20 minutes or until the phyllo dough is lightly golden and crisp. Remove from the oven and let it temper.
  6. While we bake the phyllo dough, we infuse the milk. To do this, we peel the lemon with a very sharp knife so that we can remove only the yellow part of the skin without problem. We put it in a small saucepan together with the cinnamon stick and the milk. Heat until it reaches the boiling point, remove from the heat and let it temper.
  7. Beat the eggs in a deep bowl , add the sugar and beat again. Add the milk little by little, after removing and discarding the cinnamon stick and lemon peel, beating at the same time until a homogeneous mixture is obtained.
  8. We distribute the mixture on the baked phyllo dough, ensuring that it reaches all corners. We put it back in the oven and cook another 15-20 minutes at 180ºC, with heat up and down.
  9. While the cake is cooking for the second time, we prepare a mead with which to brush once it is ready. Heat the honey and water in a saucepan and, when it starts to boil, lower the heat and cook for 10 minutes.
  10. Remove the cake from the oven and brush it with the mead, making sure to reach all corners. We can take the leftover mead to the table in a jug and water the portions of ruffle milk pie with it to give an extra touch of sweetness, flavor and juiciness.

Le Creuset ceramic ramekin, Le Creuset mini brush, Kitchen Craft ceramic pudding pan and Emile Henry round ceramic pan

Le Creuset ceramic ramekin , Le Creuset mini brush , Kitchen Craft ceramic pudding pan and Emile Henry round ceramic pan

Author of the recipe: Carmen de Tía Alia


Ana García said:

Voy a probarla sin falta, porque la pinta no puede ser mejor. Gracias

Manuel said:

Por ser un flan ¿Podría hacerlo también a “Baño María” o debe ser directo en el horno?

Manuel said:

Hola,me gustaría saber si las medidas que se dan del molde de Emily Henry paral el pastel rizado (galatopita) son internas o externas.

Claudia said:

Hola de nuevo Almudena! Ya me han respondido, y me dicen que…" La marca Fanya la hace de arroz y se vende en El Corte Inglés. En supermercados “normales” no he visto nunca". Espero te resulte de ayuda, saludos!

Claudia said:

Hola Ana, puedes encotnrar pasta brick o pasta filo en la mayoría de supermercados, como mínimo en las cadenas de supermercados más habituales encotnrarás en todos, en la parte de refrigerados y junto a masas de pizza, de hojaldre, etc… a ver si tienes suerte! :) Saludos!

Claudia said:

Hola Almudena, mucho me temo que no te lo sé decir… No acostumbro a ir a grandes superficies pero no tendrán allí? me consta que han ampliado mucho el surtido de alimentos sin gluten… Voy a pedir en el grupo de Facebook a ver si alguien lo sabe, puedes unirte a él y a ver qué nos dicen, cómo lo ves?? Aquí lo encuentras, se comenta a menudo sobre recetas sin gluten y creo que habrá quien nos ayudará :)

Claudia said:

Hola COnfeti, muchas gracias!! Muy feliz de que te haya gustado la receta :) Saludos y a por ella!

Ana said:

No consigo encontrar pasta filo.Si alguien puede decirme donde encontrarla,se lo agradeceria mucho. Un saludo.

Almudena said:

Soy celiaca y desearia saber como hacer la masa filo sin gluten o bien donde la venden sin gluten

Confeti en los bolsillos said:

Esta receta, va ya directa al horno!! Vaya pintaza!! Me chifla!!

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