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Ruffled Milk Pie




I think you would have to be living under a rock to not know what is taking place this coming Saturday, the 19th May, 2018.  That is the day when Ms Meghan Markle is marrying Prince Harry.   I, for one, am thrilled to death at this lovely young couple. I am a Royalist anyways, and I am just so pleased that both William and Harry have been allowed to marry for love, just like most normal people do.  I love weddings, and I really love royal weddings, for the beautiful occasions that they are so I have set myself with the challenge of only baking/cooking beautiful things over these next few days in honor of this most wonderful occasion! Beautiful food for a beautiful occasion!


For surely an occasion such a wedding deserves to be celebrated with beautiful food!  These are wedding photos of my own five children, and to me they were every bit as wonderful an occasion as any Royal wedding would be, from left to right, our Eileen and Tim (2012), Sara and Bruce (2016), Anthony and Anne (1999), Amanda and Tom (2003), and Kayla and Doug (2004).


This first recipe is Greek in origin, in honor of Prince Harry's Greek heritage through his grandfather HRH Prince Phillip, who was a Greek Prince.  Let us hope and pray that Meghan and Harry enjoy a long and happy marriage like his grandparents have enjoyed.


This is actually a very simple recipe, which only looks complicated.  It is gorgeously delicious as well, and basically is just a really fancy vanilla and cinnamon custard pie, where the crust is actually ruffled throughout the custard.


The recipe was adapted from one I found on the Martha Stewart page, with a few changes on my part.


The original pie consisted of layers of filo pastry, ruffled and layed out in a circular pattern in a buttered cake tin, then buttered, dusted with cinnamon, and baked until golden . . .


After which a simple vanilla custard is spooned over top and it is baked again to set the custard.


I have cut the recipe in half and then chosen instead of one huge circle of filo pastry leaves, to make smaller ruffled rosettes, layed out in the pan and baked until golden brown.  I also chose to whisk the cinnamon in with the custard prior to ladling it over top of the baked rosettes, so that the cinnamon flavours are througout the custard and not just on the pastry.


The end result was something quite beautiful . . .  and not only in looks, but also in flavour  . . .  with just a slight cinnamon infusion, along with the vanilla.  I used vanilla paste . . . so you get lovely little flecks of vanilla and cinnamon throughout.  I think Meghan and Harry would really love this.


Its beautiful and its delicious . . .  with each mouthful bringing you the light crunch of the filo pastry mixed with that rich creaminess of the custard.  A final dusting of icing sugar and a bit more cinnamon was the only addition needed for service.


*Ruffled Milk Pie*
Serves 8 

 
Loosely based on a recipe from Martha Stewart. This Greek custard pie is delicious, with crispy bits from the filo pastry throughout a rich egg and vanilla custard. 


70g butter, melted (5 TBS)
3 large free range eggs
7 sheets of filo pastry
1/4 tsp fine sea salt
95g fine granulated sugar (1/2 cup)
1 tsp vanilla paste
1/8 tsp. ground cinnamon
360ml of whole milk
icing sugar and ground cinnamon to dust 



Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch round cake tin. Line with baking paper and butter the baking paper.  Set aside. 


Take out one sheet of your filo pastry. (Make sure the remainder is covered with a sheet of baking paper and a damp tea towel. Damp NOT wet.)  Brush lightly with melted butter.  Working from the long side, pleat the pastry like an accordian, making 1 inch wide pleats. Its okay if it breaks a bit. Roll the strips loosely into rose shapes. I found the best way to do this was to roll it around my fingers, placing one finger between each round if that makes sense. Repeat with all of the sheets of pastry, placing them into the cake tin, with one in the middle and the remaining six around the edges. 


Bake in the preheated oven for 20 minutes until light golden brown. Remove from the oven and allow to cool for 10 minutes while you make the custard. 


Warm the milk gently in a saucepan just to the boiling point.  Whisk in the sugar and the vanilla.  Beat the eggs lightly in a large glass measuring beaker.  Slowly whisk in the hot milk/sugar mixture, adding only a bit at a time until the eggs have tempered and them whisking in the remaining milk. Spoon over the filo ruffles in the cake tin, evenly.  


Return to the oven and bake for 15 to 20 minutes until the custard has set.  Let cool slightly before serving.  Dust generously with some cinnamon and icing sugar to serve. 




I can hardly wait to see Meghan's dress.  I am sure it will be totally stylish and very classical.  She is a woman with a beautifully classical fashion sense.  I hate all of the kafuffle going on in the press these past days with that background drama, etc.  For goodness sakes . . .  just let these young people be happy.  The press are the ones with no class in my opinion.  Go.  Get married Meghan and Harry, and live happily ever after . . . we wish you well.  We will be enjoying it all from the front row seats of our cosy home!



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Marie Rayner
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8 comments:

  1. Replies
    1. Thanks very much Katy, and it is simple to do and so delicious! xo

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  2. Hello Marie, as with many of your recipes this sounds delightful. After reading the instructions, I was stunned that you spooned the custard over the baked phyllo and then baked again. The custard doesn't get the phyllo soggy? Very strange.

    ReplyDelete
    Replies
    1. It stays amazingly crispy Susan! Today is day two of it and the pastry is still crisp! Xo

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  3. It looks stunning, Marie.

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    Replies
    1. Thanks very much Jeanie! Its really quite simple to make! xo

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