Crispy ruffled milk pie, with a layer of sweet black sesame chocolate on the bottom. A beautiful looking dessert that’s super easy to make and great to bring along to gatherings!
- 10 sheets phyllo pastry
- 1/2 cup butter
Black Sesame Chocolate Filling
- 1 egg
- 1 cup sweetened condensed milk
- 1/4 cup sugar
- 1/2 cup milk
- 1/3 cup cocoa powder
- 1/3 cup black sesame seeds (can substitute for white sesame seeds)
- 1 1/2 teaspoon cinnamon
- 1 tablespoon vanilla extract
Glutinous Rice Flour Slurry
- 2 1/2 tablespoon glutinous rice flour (you can substitute with potato or corn starch, but the texture will be different)
- 3 tablespoons milk
Making Ruffled Phyllo Bundles
- Cut the butter into 1-inch chunks and melt it over the stovetop or in a microwave. (If you use a microwave, make sure you heat it at 10 seconds intervals and check on it before adding another 10 seconds else it will splatter everywhere and it’ll get messy 🙂 ). Set the melted butter aside.
- Use a 9-inch pan and butter it or line it with parchment paper. It’s important that you use a pan that is 9-inches or larger with a height of at least 2 inches so that the chocolate filling doesn’t overflow or get too high – which will reduce the amount of crispy phyllo exposed by half.
- Get a large kitchen towel or some paper towel and wet it. Wring it out really well so that it is just damp. Remove the phyllo pastry from the packaging and place it closeby on the counter, folded in half and cover it with the damp towel.
- Take 1 sheet of phyllo pastry and brush it liberally with melted butter. Take another sheet of phyllo pastry and lay it on top of the buttered one and brush melted butter on it liberally as well.
- Gently pinch the pastry into ruffled folds on the 2 ends and the middle.
- Gently spiral it into a coil and tuck the end underneath the bottom so that the bundles sit higher (this is to expose more of the phyllo pastry during baking for more crispiness!) I like to also gently pull up the middle of the coil as well to make it sit slightly higher.
- Set the bundle in the pan.
- Continue steps 4-7 until you have 5 bundles in the pan. Make sure to leave a small space where you can cleanly pour the chocolate filling in without getting it on top of the ruffled bundles.
- Use the remainder of the butter and brush the tops of each phyllo bundle until there is a light layer of butter on it. You may need to heat up some more butter if there is not enough.
- Pre-heat the oven to 350F (180C).
- Put it in the oven and bake it for 25-30 minutes until it is slightly golden and crispy at the tops.
- Remove it from the oven and let it slightly cool while you make the Black Sesame Chocolate Filling. (Leave the oven on, we will still need to use it.)
Mixing the Black Sesame Chocolate Filling
- In a food processor, blitz the sesame seeds until it is fine like sand.
- In a large bowl combine everything under the ‘Black Sesame Chocolate Filling’ ingredient section and mix well.
- In a separate small bowl, combine the glutinous rice flour and milk and mix until it has dissolved into the milk and it is smooth.
- Add the glutinous rice flour slurry you just made to the Chocolate Filling and mix everything well.
Putting It Together
- Gently pour 1/2 the chocolate filling into the pan with the phyllo bundles in the area where you left a little space. (In my example, I left it in the middle.) Being careful not to get any on top of the phyllo pastry bundles.
- Gently lift each bundle 1/2 inch up one at a time and tilt the pan to get the chocolate filling underneath each bundle to evenly get the chocolate filling throughout the dessert. (If the pan is still hot, make sure to use oven mitts so you don’t burn yourself when you are tilting the pan! 🙂 )
- Pour in the remainder of the filling through the openings and put the pan back in the oven
- Bake for an additional 25-30 minutes until the phyllo is golden brown and the chocolate filling doesn’t jiggle when you gently wiggle it.
- Lightly drizzle with some condensed milk or dust with powdered sugar on top and serve fresh while it is crispy.
- If you are using frozen phyllo pastry, you may need to defrost it in the fridge overnight or defrost it in room temperature for about 3-4 hours. Keep the phyllo pastry in its original packaging while it’s defrosting so it doesn’t dry out.
- This dessert is lightly sweetened. If you prefer a sweeter dessert, add an additional 2-3 tablespoons of sugar.
- If you have a small blender or food processor, you can make your own powdered sugar by blitzing regular sugar! 🙂
- If you have leftovers, you can reheat this in the oven at 350F for about 10 minutes to make the phyllo pastry crispy again
- Leftovers can be stored in a well-sealed container in the fridge. Make sure it has fully cooled before putting it into the container.
- This recipe is inspired and loosely adapted from Ful-Filled – Pumpkin Spice Ruffled Milk Pie
Keywords: ruffled milk pie, milk pie