Milk phyllo pie

Receta en español aquí

Delicious milk pie sandwiched between layers of crispy phyllo dough.

Milk pie ingredients   (9-inch or 23 cm springform pan)

1 liter of milk (4 cups of whole milk)

5 egg whites

200 g of white sugar 

60 g cornstarch

Lemon peel

Orange peel

4 leaves of mint

1 package fresh phyllo dough (we need 10 sheets)

50 g unsalted butter, melted

50 g pistachios, peeled and crushed roughly

Ingredients for orange blossom syrup

100 ml water
60 g of white sugar
1 tablespoon orange blossom water (15 ml)

Directions

Milk pie

To infuse the milk heat the milk in a saucepan with lemon and orange peels, and the mint leaves.

Bring to a boil and remove from heat. 

Pour into a bowl and cover with plastic wrap to infuse milk. Let the milk sit until it's cooled to room temperature.

Once milk is cold, in another bowl mix cornstarch and sugar, add the egg whites, stirring with a handheld whisk.

Pour the milk (straining out the solids).

Whisk the mixture and put in a heavy saucepan.

Let it come to a boil over medium heat stirring all the time, until the mixture thickens.

Remove the saucepan from the heat and pour the mixture into the springform pan.

Let it cool to room temperature and place in the fridge until next day.

Next day first we prepare the orange blossom syrup because it is important to pour cold syrup over the hot pastry when it comes out of the oven.

Orange blossom syrup

In a small heavy saucepan, combine sugar and water, bring to a boil over medium high heat.

Reduce heat to low and simmer for 15 minutes, stirring frequently.

Remove from heat and add the orange blossom water.

Let it cool and set aside.

Assembling and baking

Preheat oven to 200 ºC (400 ºF)

Lay out phyllo sheets as you can see in the pictures. Brush each sheet with melted butter.

Unmold de milk pie and arrange in the center of the phyllo sheets.

Fold the phyllo sheets over the milk pie, wrapping it.

Place it in an oven tray and bake for 15 minutes or until the phyllo dough is golden brown.

Remove the pie from the oven and gently pour the syrup over, sprinkle with pistachios.

Leave it until it is completely cold and has absorbed the syrup. As the milk pie contains eggs, it should be kept in the fridge.

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