Ruffle Milk Pie

Ingredients:

10-12 phyllo sheets thawed

6 tbsp unsalted butter (melted and cooled)

1 ½ cups whole milk

3 large eggs

1 ½ cup sugar

1 tsp vanilla extract

¼ tsp ground cinnamon

¼ tsp salt

1-2 tsp confectioner’s sugar (powdered for dusting)

Equipment:

Rimmed baking sheet

Plastic wrap

Clean dish towel

Pastry brush

9-inch round metal cakepan

Two bowls (one medium, one small)

Oven mitts

Cooling rack

Fine mesh strainer

Chef's knife

Adjust oven rack to middle position and heat oven to 350F. Place phyllo sheets on rimmed baking sheet, cover with a large sheet of plastic wrap. Cover plastic wrap with a damp kitchen towel

Butter a 9 inch round metal cake pan with some of the melted butter.

Remove one sheet of phyllo from the stack and place on counter. Paint the sheet with melted butter. Scrunch the sheet by pushing short sides towards each other into a loose accordion shape. Roll strip into a spiral and set in the center of the cake pan. Butter and scrunch remaining sheets, wrapping the scrunched dough around the first spiral. Bake 20 to 35 minutes, until golden brown.

Meanwhile whisk the milk, eggs, sugar vanilla, cinnamon and salt until well combined. When phyllo is ready pour the mixture evenly over the pan. Return to oven and bake for 20 to 24 minutes, until set. Let cool 30 minutes and dust with confectioners’ sugar. Serve warm.

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