When summer starts you can find more and more berries from local sources on farmer’s markets. The shorter the way from the farm to the consumer the better, right? ;) Time to do something amazing with those fresh berries. If you want to make something easy and good-lookin’ you might want to consider making this Phyllo Milk Pie with Berries. Super easy to prepare and a great sweet treat on a hot summer day. Let’s get baking! ;)
I love to work with phyllo dough. You can get it ready-made in stores and use it for all kinds of bakes. Sure, you could actually make phyllo dough yourself, but who has the time and patience to do that? You also need some experience to get that super thin dough right… not an easy task for everyone. I’ve honestly never tried making it because I couldn’t get it that super thin anyway…. so no shame in using ready-made dough in this case. I bet 99% of all people do the same ;P
The pie (tart, cake, or whatever you want to call it) is really easy to make and super quick in the oven. With the ready-made dough, you save the tedious process of making filo dough at home – just open the package, roll out the dough sheets, then crumple them up a bit and place them in the baking dish. No other cake base is this easy. Even a cookie crust is more complicated ;P Add some berries on top, pour the milk mix over everything, and you’re basically done. You will see when you read the instructions below – it’s really super easy.
The milk-eggs mixture thickens nicely in the oven and turns into a creamy filling. All in all – the berries, filling, and the (partially) crunchy phyllo pastry – an absolute treat. Your guests will be very happy… as long as you are sharing with them. That is actually the most difficult thing here. Sharing this delicious pie! :P
I recommend using a sharp serrated knife to cut the pie. If you use a regular knife you will only crush the phyllo dough. The crispy dough sheets are very brittle – at least when they are browned. The parts that are covered with the filling are actually quite soft. You better slice/saw through all the layers carefully in order to get nice and clean slices ;)
BTW – you can choose any berries you like. If you only like raspberries – go for them. You can also use chopped fruits like nectarines, peaches, or apricots. Just make sure the pieces are not too big. Serve with a nice dollop of whipped cream and you got yourself an awesome sweet treat.
If you got an additional package of phyllo dough at home you could also try one of these two recipes. Also, not too complicated to make and equally delicious!
INGREDIENTS / ZUTATEN
For the milk mixture:
1 cup (240ml) milk
1/2 cup (120ml) heavy cream
3 large eggs
1 large egg yolk
1 tsp. vanilla extract
1/4 tsp. ground cardamom
For the pie base:
about 3.5 oz. (100g) butter, melted
8-10 sheets of filo dough
7 oz. (200g) fresh berries (raspberries, blackberries, blueberries, cherries)
1 tbsp. brown sugar
confectioner’s sugar for dusting (optional)
Für die Milchmischung:
240ml Milch
120ml Schlagsahne
3 Eier (L)
1 Eigelb (L)
1 TL Vanille Extrakt
1/4 TL Kardamom, gemahlen
Für den Boden:
etwa 100g Butter, geschmolzen
8-10 Filoteigblätter
200g frische Beeren (Himbeeren, Brombeeren, Heidelbeeren, Kirschen)
1 EL brauner Zucker
etwas Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Grease a 9 inches (23cm) pie dish* lightly and set aside.
2. For the milk mixture add the milk, heavy cream, eggs, egg yolk, vanilla extract, and cardamom to a large bowl and mix until well combined. Place in the fridge until needed.
3. For the pie base melt the butter. Brush the filo dough sheets with the melted butter (it’s best to work with one sheet at a time and keep the rest under a damp kitchen towel). Crumple the filo dough sheet, starting at one of the longer sides to create a long rope that looks ruffled. Wrap into a coil and place in the center of the pie dish. The filo dough sheet can break here and there, that’s fine. Just don’t press it together too much. Repeat the crumpling and place the ruffled filo dough around the piece you already placed in the pie dish. Continue with the remaining filo dough and place it in the pie dish to create something that could be described as a ruffled filo dough spiral ;)
4. Place about half of the berries on top of the filo dough ruffles and sprinkle with the brown sugar. Bake for about 20 Minutes – the top of the filo dough should have browned nicely. Take it out of the oven.
5. Reduce the temperature of the oven to 350°F (180°C). Pour the milk mixture over the filo dough, add more berries on top, and bake another 20-25 Minutes at the reduced temperature. The cake should be nicely browned on top and the berries should be soft. Take it out of the oven and let cool down. Serve slightly warm or completely cooled. Dust with some confectioner’s sugar (optional) and serve with some ice cream or vanilla custard.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Eine 23cm (9 inches) große Pie Form* (Kuchenform) leicht einfetten und zur Seite stellen.
2. Für die Milchmischung Milch, Sahne, Eier, Eigelb, Vanille Extrakt und Kardamom in eine große Schüssel geben und gut verrühren. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Die Butter schmelzen. Filoteigblätter mit der geschmolzenen Butter bestreichen (am besten nur mit einem Blatt arbeiten und den Rest unter ein feuchtes Küchentuch legen). Das Filoteigblatt dann an einer der längeren Seiten zusammenknüllen/falten, sodass ein langer Strang entsteht, der in sich gekräuselt ist. Den Strang zu einer Rolle/Schnecke aufwickeln und in die Mitte der Backform setzen. Das Filoteigblatt kann dabei hier und da etwas brechen, aber das ist in Ordnung – nur nicht zu sehr zusammendrücken. Den Vorgang mit dem Bestreichen mit Butter und das Zusammenknüllen mit den nächsten Teigblättern wiederholen und dann die entstandenen Stränge um die Rolle/Schnecke wickeln. Am Ende sollte eine große, gekräuselte Filoteigspirale entstehen.
4. Etwa die Hälfte der Beeren auf dem Teig verteilen, dann mit dem braunen Zucker bestreuen und für etwa 20 Minuten backen. Der Filoteig sollte an einigen Stellen schon schön gebräunt sein. Aus dem Ofen nehmen.
5. Die Temperatur des Ofens auf 180°C (350°F) reduzieren. Die Milchmischung über den Filoteig gießen, weitere Beeren darauf verteilen und weitere 20-25 Minuten bei reduzierter Temperatur backen. Der Kuchen sollte oben schön gebräunt aussehen und die Beeren sollten weich sein. Aus dem Ofen nehmen und auskühlen lassen. Leicht warm oder vollständig abgekühlt servieren. Mit etwas Puderzucker bestäuben (optional). Schmeckt prima mit Eis oder Vanillesoße.
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Here is a version of the recipe you can print easily.
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Phyllo Milk Pie with Berries
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 01:00
- Yield: 1 1x
- Category: Pies
- Cuisine: International
- Diet: Vegetarian
Description
This Phyllo Milk Pie with Berries is easy to prepare and done in no time. Your guests will love it – the perfect summer treat!
Ingredients
For the milk mixture:
1 cup (240ml) milk
1/2 cup (120ml) heavy cream
3 large eggs
1 large egg yolk
1 tsp. vanilla extract
1/4 tsp. ground cardamom
For the pie base:
about 3.5 oz. (100g) butter, melted
8-10 sheets of filo dough
7 oz. (200g) fresh berries (raspberries, blackberries, blueberries, cherries)
1 tbsp. brown sugar
confectioner’s sugar for dusting (optional)
Instructions
1. Preheat the oven to 390°F (200°C). Grease a 9 inches (23cm) pie dish* lightly and set aside.
2. For the milk mixture add the milk, heavy cream, eggs, egg yolk, vanilla extract, and cardamom to a large bowl and mix until well combined. Place in the fridge until needed.
3. For the pie base melt the butter. Brush the filo dough sheets with the melted butter (it’s best to work with one sheet at a time and keep the rest under a damp kitchen towel). Crumple the filo dough sheet, starting at one of the longer sides to create a long rope that looks ruffled. Wrap into a coil and place in the center of the pie dish. The filo dough sheet can break here and there, that’s fine. Just don’t press it together too much. Repeat the crumpling and place the ruffled filo dough around the piece you already placed in the pie dish. Continue with the remaining filo dough and place it in the pie dish to create something that could be described as a ruffled filo dough spiral ;)
4. Place about half of the berries on top of the filo dough ruffles and sprinkle with the brown sugar. Bake for about 20 Minutes – the top of the filo dough should have browned nicely. Take it out of the oven.
5. Reduce the temperature of the oven to 350°F (180°C). Pour the milk mixture over the filo dough, add more berries on top, and bake another 20-25 Minutes at the reduced temperature. The cake should be nicely browned on top and the berries should be soft. Take it out of the oven and let cool down. Serve slightly warm or completely cooled. Dust with some confectioner’s sugar (optional) and serve with some ice cream or vanilla custard.
Notes
Get your bake on!
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