Raspberry Ruffled Milk Pie
Elevate your dessert game with our Raspberry Ruffled Milk Pie—a delightful treat that combines crisp filo pastry, creamy custard, and juicy raspberries. This recipe is perfect for impressing guests or indulging in a homemade dessert.
Simple and Elegant Ingredients
This pie features essential ingredients: delicate filo pastry, unsalted butter, eggs, sugar, vanilla powder, hot milk, and fresh raspberries. The filo adds a beautiful, airy texture, which contrasts wonderfully with the smooth custard and tart raspberries.
Effortless Preparation Process
1. Prepare the Filo Pastry: Start by brushing a baking dish with melted butter. Arrange sheets of filo pastry in a ruffled, accordion-style pattern. Scrunch each layer loosely to form a textured base.
Brush the top with more melted butter to achieve a golden finish, then bake.
2. Whip Up the Custard: While the pastry bakes, whisk eggs, egg yolk, sugar, and vanilla powder in a bowl. Gradually stir in hot milk to create a smooth custard mixture.
3. Assemble and Bake: Once the filo pastry turns golden, scatter fresh raspberries over it. Pour the custard mixture evenly over the raspberries, making sure it fills all the gaps. Return the dish to the oven and bake until the custard sets and turns lightly golden.
Our Raspberry Ruffled Milk Pie offers a sophisticated yet simple dessert experience. It combines crisp pastry, creamy custard, and vibrant raspberries for a truly delightful treat. Serve it as a standout feature of any meal or enjoy it with a cup of tea.
Don’t miss our quick video on Instagram for a fun, step-by-step guide to making this pie. Plus, if you love raspberries, try our irresistible Creamy Raspberry Bites recipe.
Tips for Success:
- Keep Filo Covered: Cover filo sheets with a damp towel to prevent drying out.
- Brush Generously: Apply plenty of melted butter for a golden, crisp top.
- Check Doneness: Bake until custard is set and the top is golden brown.
- Cool Before Slicing: Let the pie cool slightly for cleaner cuts.
- Dust with Sugar: Finish with icing sugar for a polished look.
Indulge in the delightful flavours of Raspberry Ruffled Milk Pie with this easy-to-follow recipe. Layers of scrumptious filo pastry are delicately scrunched and baked to golden perfection. Topped with luscious raspberries and a creamy custard, this dessert is a true delight for the senses. The sweet and tangy raspberries complement the light and flaky pastry, while the custard adds a velvety richness. A dusting of icing sugar adds a final touch of elegance. Treat yourself to this heavenly dessert that is sure to impress your family and friends.
- 10 sheets of filo pastry
- 80 g butter (melted, unsalted)
- 2 eggs
- 1 egg yolk
- 100 g sugar
- 1 Pinch of vanilla powder
- 400 ml milk (hot)
- 100 g raspberries
- Icing sugar (for garnish)
- Preheat the oven to 180°C.
- Grease a 20cm x 20cm baking dish with melted butter and set it aside.
- Take one sheet of filo pastry at a time and scrunch it up horizontally in an accordion style. Place it near the side of the baking dish.
- Repeat this process with the remaining filo sheets, adding them to the baking dish one by one. They should be loosely arranged.
- Brush the top of the filo sheets evenly with melted butter, making sure to cover all the layers. Bake in the preheated oven for about 20 minutes or until golden.
- While the filo pastry is baking, prepare the custard. In a bowl, combine the eggs, egg yolk, sugar, and vanilla powder. Slowly add the hot milk while constantly stirring.
- Once the filo pastry is baked, remove it from the oven and allow it to cool for 5-10 minutes. Reduce the oven temperature to 170°C.
- Scatter raspberries on top of the baked filo pastry, placing some in between the layers. Pour the custard over the raspberries.
- Bake for 25-30 minutes or until the custard sets and turns golden.
- Remove the cake from the oven and let it cool. Dust with icing sugar for garnish. Serve and enjoy!
Servings: 6 ServingCalories:468.14kcalTotal Fat:30.98gSaturated Fat: 12.69gTrans Fat: 0gCholesterol:113.1mgSodium:156.54mgPotassium:167.16mgTotal Carbohydrate:40.93gDietary Fiber: 1.7gSugars: 21.22gProtein:7.68gVitamin A: 154.64IUVitamin C: 4.36mgCalcium: 100.32mgIron: 1.52mgVitamin D: 1.3IUVitamin E: 0.93IUVitamin K: 9.2mcgThiamin: 0.21mgRiboflavin: 0.32mgNiacin: 1.91mgVitamin B6: 0.07mgFolate: 22.76mcgVitamin B12: 0.5mcgPhosphorus: 127.92mgMagnesium: 19.31mmolZinc: 0.79mcg
- You can experiment with different berries in this recipe. Try using blueberries, strawberries, or even a combination of berries for a delicious variation.
- You can individually brushing each filo sheet with melted butter before layering them in the baking dish.
- The Raspberry Ruffled Milk Pie is best enjoyed on the day it is made when the filo pastry is at its crispiest. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
