Orders placed during the holidays will be shipped from 31/01/2026
Orders placed during the holidays will be shipped from 31/01/2026
The ruffle milk pie is a delicious Greek origins sweet pie, very famous in America. A quick cake to make for an afternoon study break or for the children
For the guarnish:
Tips: grease the pan well with cold butter, greasing it evenly.
Preheat the oven to 170-175° C in static mode.
Melt the butter, stirring well to prevent it from separating (or choose clarified butter).
With the help of a kitchen brush, brush one sheet of filo at a time, then make three folds on the longest side, pleating it two or three times. Lay it on the cast iron pan, curling it irregularly.
Proceed in the same way for the other sheets of filo, fitting them together irregularly, almost as if to create a design with loops and curves: cook for 20 minutes on the middle shelf in the natural cast-iron pan, lightly greased with butter.
In the meantime, make the dough: heat the milk with the cinnamon and, off the heat, melt the sugar inside. When it is lukewarm, add the egg and mix well with a hand whisk.
With the help of an oven mitt, remove the pan and gently pour the mixture between the loops of phyllo pastry, place back in the oven on the medium-low shelf and bake for another 20-25 minutes or so, until golden brown on the surface.
Remove from the oven and serve warm, sprinkling with icing sugar – add a pinch of ground cinnamon if desired.
Some encounters change your life, and that with patisserie changed mine.
Born and raised in Florence, after devoting her years of study to very different paths in the fields of psychology and sport, she came across ovens and cookers by chance and discovered her true passion: patisserie!
After initial self-taught training, she attended basic courses in some Florentine schools and then graduated from the Italian Academy of Chefs in Bologna, in the patisserie sector.
She deeply loves books, cats, and carbohydrates.
“Il Dolce Di Alice” is the name of my blog and my social profiles where I advertise my activity as a home patisserie chef and as a first-level trainer that I carry out in Florence.
