Berry Coconut Ruffled Milk Pie
A classic Greek pie with a delicious berry and coconut twist.Â
- Yield: 9 rolls/servings 1x
Ingredients
Scale
- 1 cup full-fat coconut milk (from a can)
- ½ cup milk
- 2 tsp vanilla extract
- 3 eggs
- 1/2 cup granulated sugar
- ¼ tsp salt
- 18 sheets frozen phyllo dough
- 3 to 4 cups berries (I used blackberries and strawberries)
- 2 TBSP all-purpose flour
- 6 TBSP melted butter, for brushing
- Confectioner’s sugar, for dustingÂ
Instructions
- Preheat your oven to 350 degrees F. Adjust your oven rack to the middle position. Spray an 8 or 9-inch spring form pan with nonstick spray. Alternatively, you can use a cake pan or pie pan, just be sure to spray/grease it well.Â
- In a large bowl, whisk together the coconut milk, milk, eggs, vanilla, sugar, and salt. Set aside.Â
- Lay a sheet of phyllo on a clean work surface (I just do this on a baking sheet). Brush with some melted butter and then put another sheet on top. Brush with more butter.Â
- In another mixing bowl, toss the berries with the 2 TBSP flour until coated. Lay some berries in a line across the shorter edge of the phyllo, just enough to stretch across (around 1/3 cup in each) and then roll the pastry over it, creating a long log. Then, roll up the log like you would a cinnamon roll. (You’re creating individual rolls.). Place the roll in the pan and repeat with the remaining phyllo + berries until you have 9 rolls in the pan. Bake for 15 minutes.Â
- Remove from the oven and pour the milk mixture over the rolls. Bake for an addition 30 minutes, or until set and golden brown. Allow the pie to cool significantly before slicing/removing the rolls from the pan and dusting with confectioner’s sugar. This eats well warm or at room temp, and will keep in the fridge for two days.Â
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