One of my friends has a Thanksgiving tradition where her family does a pie competition for Thanksgiving morning and vote on their favorites. One year my friend made this ruffled milk pie and it looks so pretty with swirls of crispy phyllo on the top and was itching to try it, especially when she said it was a super simple recipe.
Looking it up online, it is a variation of Galatopita, a Greek custard pie. While I found a bunch of recipes from Martha Stewart, to Smitten Kitchen … they all seemed fairly standard. Only Half Baked Harvest switched things up with making a summer version with blackberries, which got my creative juices going – could I make an Indian version? Dare I try combining it with my all time favorite Indian dessert (gulab jamun)? Yes and yes.
Layers of crispy phyllo filled with gulab jamun pieces and then baked in a chai spice flavored milk based – it is crispy on the top, warm and gooey in the middle and deceptively simple for a recipe that looks so pretty! Served best with a scoop of ice cream, you’ll be wanting to make this one at your summer gatherings this year!
Tips & Tricks
- Keep the phyllo dough refrigerated until you’re ready to start filling and rolling it; its thin and breaks easily but since you’re wrapping it up like a cinnamon roll any tears will be covered up!
- The pie refrigerates really well, just heat it in a microwave or toaster oven before serving
- Prep time: 15 minutes
- Cook time: 45 minutes
- Yield: 9 pieces
- 18 sheets frozen phyllo dough
- 6 tbsp butter melted
- 1 can readymade gulab jamun (I used Swad brand)
- 2 tsp chai spice (our recipe here)
- 1.5 cup whole milk
- 1 tbsp gulab jamun syrup
- 1/2 cup brown sugar
- 3 eggs
- Pre-heat oven to 350F and line an 8×8 baking pan with parchment paper
- Quarter gulab jamuns – about 18 in total; reserve syrup for later use
- Place one sheet of phyllo dough on a flat clean surface and brush with melted butter
- Place another sheet on top and layer 7-8 pieces of gulab jamun at the bottom of the dough
- Roll the dough to enclose the gulab jamuns and twirl the dough around itself as though creating a cinnamon roll and place in pan
- Repeat with remaining sheets, you will have 9 “rolls” in total
- Bake for 25 min till tops are golden brown
- Meanwhile, whisk milk, sugar, gulab jamun syrup and chai spice – adjust seasoning to taste
- Whisk in 3 eggs and pour over the rolls once they are baked
- Bake for an addition 25 minutes until done – a fork through the center should come out clean
- Let cool for 15 minutes before cutting and serving: powdered sugar and ice cream optional!
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