Galatopita, or ruffled milk pie, is a Greek dessert in which phyllo is baked directly into a simple custard. It’s prepared in stages so the top stays buttery and crisp while the bottom turns into a sort of phyllo bread pudding. This version from baker Samantha Seneviratne is studded with raspberries for bursts of tartness throughout. “This dessert has so many textural contrasts,” Seneviratne says, “with crunchy phyllo tops, juicy berries, and creamy custard. Fresh raspberries add a welcome tartness to all the sweetness in the mix.”
What you’ll need
8x8" Baking Dish
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Silpat Roul' Pat
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Pastry Brush
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Whisk
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Large Bowl
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Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 1
Heat oven to 400°. Butter an 8"-diameter or 8x8" baking dish. Scatter one third of raspberries over bottom of dish.
Step 2
Place phyllo on a surface; cover with a barely damp kitchen towel. Working with 1 sheet, brush butter over 1 side. Carefully scrunch up to bring long sides together to make a rope, then wrap into a coil. Try not to smash pastry down; you want to keep it tall and somewhat loose. Place in center of prepared pan. Repeat with remaining phyllo and butter, placing coils around the one in the center. Scatter remaining berries over and sprinkle with 1 Tbsp. (13 g) granulated sugar.
Step 3
Bake until pastry is golden brown and crisp, about 20 minutes. Remove from oven; reduce oven temperature to 350°.
Step 4
Whisk eggs, egg yolks, milk, cream, vanilla, cinnamon, and remaining ½ cup (100 g) granulated sugar in a large bowl to combine. Pour custard over pastry and bake until custard is set, 20–30 minutes. Serve pie warm or at room temperature, dusted with powdered sugar.
Recipe notes
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