Inspired by the Greek dessert galatopita, this phyllo pie takes on a South African twist with a creamy, cinnamon-spiced custard, similar to a traditional milk tart. It’s a showstopper that looks far more complicated than it is. Crisp, golden layers of buttery pastry hold a silky filling that sets just firm enough to slice. Ideal for dessert or with a cup of tea.
Don’t let phyllo pastry intimidate you. It doesn’t need to be perfect. In fact, the scrunching and ruffling is part of the charm. If a sheet tears, just keep going. It all comes together beautifully in the oven.
Why this recipe works
This ruffled phyllo pie is not only beautiful, it’s also practical:
- No pastry skills required: The phyllo is scrunched and buttered, so it doesn’t need to be perfect.
- Forgiving and flexible: Even if the sheets tear, it won’t affect the end result.
- Unique texture:Â Crisp, flaky top with a creamy custard filling.
- Make-ahead friendly:Â It keeps well, and the flavours develop over time.
My expert tips
- Let the phyllo thaw in the fridge overnight and come to room temperature before using.
- Use a soft pastry brush to avoid tearing the sheets.
- Don’t skip the resting time before slicing; it helps the custard set properly.
- If you like extra crunch, allow more phyllo edges to stick out above the custard.
FAQs
Can I make this ahead of time? Yes. It keeps well for up to 3 days in the fridge. Reheat in the oven to crisp up the top. It will be at its most crunchy on the day it has been made.
Can I freeze this pie? As this is a custard-based dessert, it will not freeze well. This one is best eaten within 2 days of being made, but preferably on the same day when the phyllo is super crispy.
What if I don’t have cream? Substitute with full cream milk or a splash of evaporated milk.
You might like my best-ever classic South African unbaked milk tart recipe.
- 7 –8 sheets of phyllo pastry
- 100 g salted butter preferably Kerrygold, melted
- 3 large free-range eggs
- 3/4 cup white sugar
- 1 cup milk
- 1/2 cup cream
- 2 tsp vanilla extract
- 2 tsp cinnamon plus more for dusting
- Icing sugar for dusting
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Preheat the oven to 180°C (350°F). Grease or line a 22–23 cm round pie or baking dish. Lining with baking paper is optional, but it helps if you plan to lift the pie out to serve.
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Place the phyllo sheets between two damp tea towels to stop them drying out while you work.
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Take one sheet, brush it lightly with melted butter, and scrunch it lengthwise into a loose concertina. Coil it into a spiral and place it in the centre of the dish.
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Repeat with the remaining sheets, coiling or arranging each one around the centre until the dish is filled. You can also form individual rosettes and nestle them together.
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Brush any remaining butter over the top and bake for 15 minutes, or until the pastry is golden brown. Add a few extra minutes if needed.
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Meanwhile, whisk together the eggs and sugar in a large jug or bowl. Add the milk, cream, vanilla, and cinnamon. Whisk until smooth.
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Remove the dish from the oven and gently pour the custard over the hot pastry. Cover loosely with foil to prevent over-browning.
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Bake for 20 minutes, or until the custard is just set. If it looks too wobbly or wet, give it a few more minutes.
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Allow the pie to cool slightly, then dust generously with icing sugar and extra cinnamon.
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Slice and serve at room temperature.
- Make sure some phyllo edges stick up above the custard to retain crunch.
- This dessert is best served the same day, but can be stored in the fridge and gently warmed.
- Serve with berries or a dollop of whipped cream if you’d like to elevate it further.
Storage instructions
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- Room temperature: Keep uncovered for up to 10 hours (or overnight if it’s winter).
- Fridge:Â Store in an airtight container for up to 3 days.
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Try a few of my delicious dessert recipes
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