Prep Time
10 minutes
Cook Time
30 minutes
Serves
12
Ingredients
For the Milk Pie:
- 1 (500g) package of phyllo sheets, thawed
- 3/4 cup unsalted butter, melted
- 1 14oz can sweetened condensed milk
- 2 cups whipping cream (heavy cream)
For Serving:
- Ground cinnamon, to dust the top
- Nuts of your choice
Steps
To Prepare the Phyllo Milk Pie:
1
Adjust oven rack to middle position and preheat oven to 390F.
2
Brush some of the melted butter all over the bottom and sides of a large baking dish. The dish should be about the same length as your phyllo and wide enough not to keep the phyllo relaxed. Set aside.
3
Working with one sheet of phyllo at a time, with the long side facing you, gather up the sheet and scrunch it into a loose fan-like strip. It doesn’t need to be perfect and it could tear. It should look voluminous and even a little messy. This will fill up the dish.
4
Transfer the scrunched phyllo sheet to one side of the buttered dish. Repeat with the remaining phyllo sheets, arranging them one next to the other.
5
Brush the remaining melted butter all over and in between the scrunched phyllo. Get the brush into the nooks and crannies of the phyllo, making sure that all the sheets are evenly coated with the butter.
6
Transfer the dish to the oven and bake until the phyllo turns a deep golden brown in color; about 20-25 minutes. The darker you go, without burning, the crunchier the outside will be.
7
Take the dish out of the oven, drizzle the surface with the sweetened condensed milk followed by the whipping cream; this will hiss and sizzle.
8
Transfer the dish back to the oven for another 5-10 minutes until the edges start to bubble, the phyllo has soaked in most of the milk/cream mixture and is no longer soupy.
To Finish the Dish:
1
Sprinkle the surface with cinnamon and nuts. Allow to cool slightly, about 10 minutes, then serve it up. Bets hot or at a warm room temperature.
2
Leftovers should be stored in airtight containers in the fridge. Avoid reheating in microwave as it will cause separation of cream.