Ruffled Fillo Rose Milk Pie
A beautifully crafted treat for mom this Mother’s Day our Ruffled Rose Milk Pie! A little effort goes a long way with this dessert. A crowd-pleaser that will have mom asking YOU for the recipe! Crispy golden Fillo is shaped into delicate roses and then baked with a creamy vanilla custard with notes of cinnamon, lemon zest and fresh berries and of course icing sugar on top for the *chef’s kiss* to finish it off.
Start with an oven preheated to 400°F and a pot ready with melted butter and a brush. First brush melted butter onto the bottom of the casserole dish you are using. Scatter half the raspberries and blackberries evenly on the bottom for a little treat in each bite!
Ensure that when unrolling the fillo sheets it’s kept covered with a damp towel – this is key to prevent drying and cracking. Brushing each layer with melted butter is also important. Scrunch the fillo into a rope and then coil into the shape of a beautiful rose! Place on the center of the dish on top of the berries and continue this until you have a dish full of delicate fillo roses! If there are any extra spaces, buttered scrunched fillo can be added to fill.
This will be baked off, for about 18-20 minutes or until lightly golden first while you prepare the custard.
The custard is a simple blend of eggs, honey, whole milk, cream, and vanilla whisked together until combined. The addition of cinnamon and lemon zest gives a warmth and tang that helps set this dish apart. The custard is gently poured around the golden roses, ¾ of the way up the dish, to ensure they remain crisp on top and baked to set. Pop back into to the oven for an additional 12-15 minutes just until the custard springs back when touched.
Allow to cool for 5- 10 minutes then top with remaining berries, a dusting of powdered sugar and fresh mint for that restaurant quality feel. Serve warm for the perfect Mother’s Day treat.