Ruffled milk pie looked interesting when I saw a
picture of it on smitten kitchen recently. It's a kind of Greek dessert called Galatopita. I love anything with custard cream. Luckily I had some leftover filo in freezer. Why not make mine?
I followed the recipe by smitten kitchen. I needed to bake filo "flowers" much longer to reach light golden color. Did they look like flowers, didn't they?
Pour custard cream in and bake again.
Ta-da!
Just before serving, I sprinkled powdered sugar and cinnamon on top. We had a piece of pie at almost room temperature, which was very nice. The next day we tried another piece chilled. J preferred one slightly warmed although we ended up with eating the rest chilled. I enjoyed both warm and chilled.
