This post is a little later than my usual, slightly irregularly scheduled content, because I spent last week making lots of non-Brexit based cake. It was my dad’s birthday, so I made my second ever batch of macarons (they tasted the same, i.e. good, but looked considerably more ugly).
The day after it was Oscar’s birthday, so I made this intense peanut butter-chocolate cake, which was an exercise in learning to line tins properly (runniest mixture ever), and then made chocolate cupcakes to use up the leftover peanut butter icing. So I was pretty caked-out, and decided to wait a few days before attempting my next Greek recipe. So here we are. Galatopita, or ruffled milk pie. From what I’ve read, there are several different types of milk pie originating from Greece, but I ended up making this one, which is gloriously simple (I’ve got some more challenging recipes coming up, so I’m making the most of simplicity whilst I can). This is the first time I’ve used filo pastry where I haven’t had to worry if it got cracked or torn, because you just scrunch it up and then roll it, so any breaks – of which there were very few in my case, are easily hidden. Admittedly mine looks more ‘rustic’ than other photos I saw, but it still tastes good (this is the reason I will never be going near GBBO, because my cake tends to be delicious but ugly).
I’ve got a stretch of countries coming up that are more unfamiliar to me, so if you’re reading from Latvia, Lithuania, Luxembourg or Malta, or have any good cake recommendations from those places, please share!
This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.
7-14 sheets filo, defrosted (mine were 10″x11″ and I used 13, so if you’ve got larger sheets, you’ll likely need fewer of them)
3 large eggs
100g granulated sugar
1 1/2tsp vanilla extract or seeds from half a vanilla bean
355ml milk (whole/semi-skimmed)
icing sugar and ground cinnamon, for dusting
1. Remove your filo pastry from the fridge 15 minutes before you start so it gets to room temperature. If frozen, make sure you’ve left it to defrost in the fridge overnight.
2. Heat oven to 180C. Brush a 9-inch round cake pan/dish with butter. Remove filo from packaging and lay out on the counter. Take the first sheet, brush with butter and then scrunch up lengthways loosely so it looks ruffled. Wind up into a loose spiral, and place in the centre of the pan. Repeat this process with the remaining filo sheets, creating a spiral with them in your pan until its full.
3. Brush the top with the remaining butter, and sprinkle with cinnamon. Bake for 20-25 mins, until the filo is crisp and golden brown.
4. Meanwhile, make the custard. Place the milk in a pan, over a medium heat until it scalds. In a large bowl, add the eggs, sugar and vanilla and whisk until creamy. Slowly ladle the milk into the egg mixture, whisking continuously.
5. Pour the custard into the pan with the filo, and place back into the oven for another 25-30 mins. Take out of the oven and leave to rest for 5 mins. Dust with icing sugar and cinnamon before cutting into wedges and serving.