Ruffled Milk Raspberry Pie
Ingredients: filo dough, butter, raspberries, granulated sugar, large eggs · 35 min cook time · 410kcal · ₩21,300
Ingredients
1package filo dough, 100g butter, 1package raspberries, 50g granulated sugar, 2ea large eggs, 2ea egg yolks, 150ml heavy cream, 150ml whole milk, 1tsp vanilla extract, 1tsp ground cinnamon, 1tbsp powdered sugar
Instructions
1. Thaw frozen filo dough in the fridge overnight. Keep it covered with a slightly damp towel at all times so it does not dry out.
2. Preheat the oven to 400 degrees Fahrenheit. Butter an 8-inch quiche dish or baking pan.
3. Brush sheets of filo dough with melted butter, sprinkle with a little sugar, and scrunch them up into ruffled rosettes in the prepared dish, tucking raspberries into the folds.
4. Drizzle the assembled pie with a little more butter and sprinkle the top with sugar for extra crunch.
5. Bake in the oven at 400 degrees Fahrenheit for about 15 to 20 minutes until golden brown and crisp.
6. Whisk together the large eggs, egg yolks, heavy cream, whole milk, granulated sugar, vanilla extract, and ground cinnamon to make the custard.
7. Pour the custard mixture carefully into the holes around the baked crispy filo without soaking the high tips.
8. Dust with powdered sugar, slice, and serve warm.
Source: Watch the original video