Ruffle milk pie (or curly milk pie)

Don't you love easy and brilliant recipes that make us look like true cooking professionals with very little effort? I do. I adore them. Any recipe that requires minimal effort and maximum brilliance goes straight into the bag 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 milk pie, or galatopita . The latter is the original name of the creature, of Greek origin, that is worth putting a floor on.

Ruffle milk pie is a pie made with simple ingredients that is reminiscent of flan , only with crispy layers of crunchy filo pastry all over it. It's not rocket science. Perhaps the hardest part is making sure the sheets of pastry are always covered with a cloth so they don't dry out (which they do amazingly quickly), otherwise it's a piece of cake. Even folding the sheets isn't complicated, so forget your prejudices and let's get this amazing ruffle milk pie ready!

The quantities of the different ingredients are enough to fill a 28-centimetre mould , in my case the Emile Henry one. If you use a mould of a different size, you will need to adjust them. In the original recipe for this cake, icing sugar and ground cinnamon are used to sprinkle on top after baking. I prefer to finish it off with a bath of honey water, I explain how to do this in the recipe.

Le Creuset Ceramic Ramekin , Le Creuset Mini Brush , Laura Ashley Cup Saucers , Laura Ashley Porcelain Milk Jug and Emile Henry Round Ceramic Mould

Ingredients (for 8 servings)

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

Elaboration

1. Using a silicone brush, brush the Emile Henry baking mould with melted butter, covering the base and sides well. Set aside.
2. Next, we prepare the filo pastry base for the pie. It is important to note that this is a dough that dries quickly if left out in the air, so it is a good idea to cover the sheets with a damp cloth and only uncover them when you are going to take one to use.
3. Place a sheet of filo pastry on a large wooden board and brush the entire surface with melted butter. Turn it over and fold it along its widest part like an accordion. Roll it up and place it in the centre of the mould. There is no need to press down when folding or rolling, the dough should be loose or slightly open inside the mould.
4. We repeat this operation with the rest of the filo dough sheets and we roll them around, making the circle bigger and bigger. We use our fingers to separate the layers of filo dough a little so that they are loose.
5. Once the mould is full, brush the surface with a little butter and place in the oven, preheated to 180ºC with heat above and below, and bake for 20 minutes or until the filo pastry is lightly golden and crispy. Remove from the oven and allow to cool.
6. While the filo pastry is baking, 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 any problem. We put it in a small saucepan together with the cinnamon stick and the milk. We heat it until it reaches boiling point, remove from the heat and let it cool.
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 obtaining a homogeneous mixture.
8. Spread the mixture over the baked filo pastry, making sure it reaches all corners. Put it back in the oven and bake for another 15-20 minutes at 180ºC, with heat from above and below.
9. While the cake is cooking for the second time, prepare the honey mead to brush over it once it is ready. Heat the honey and water in a small 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 honey mead, making sure to get it into every corner. You can bring the remaining honey mead to the table in a small jug and pour it over the portions of ruffle milk pie to give it an extra touch of sweetness, flavor and juiciness.

Le Creuset Ceramic Ramekin , Le Creuset Mini Brush , Kitchen Craft Ceramic Pudding Mold and Emile Henry Round Ceramic Mold