Blueberry Phyllo Milk Pie
Blueberry Phyllo Milk Pie
Ingredients:
12 sheets frozen phyllo dough, thawed (
8 tablespoons butter, melted
3-4 cups blueberries
8 oz honey goat cheese, optional
5 eggs at room temperature
1/2-3/4 cup granulated sugar
1 and 1/2 cups milk
1/2 cup heavy whipping cream
2 teaspoons pure vanilla extract
1/4 teaspoon salt
orange zest from one orange
Instructions:
Preheat the oven to 350 degrees F. Line an 8x8 inch square baking pan with parchment paper.
In a medium bowl, toss the blackberries with vanilla extract.
Place 1 sheet of phyllo dough on a clean surface and brush with melted butter and sprinkle. Place another sheet of phyllo on top and brush with butter. Arrange the blueberries along the end of the dough.
Roll the blueberries up to enclose them in the dough (you should have a long “rope”. Now, roll the dough up like a cinnamon roll and place into the prepared baking dish Repeat with the remaining dough and berries until you have 6 rolls.
Brush the tops of the rolls with the remaining butter. Transfer to the oven and bake 20-25 minutes, until golden brown.
Whisk eggs, milk, cream, vanilla, orange zest, cinnamon, and granulated sugar in a large bowl to combine. Pour custard over pastry and bake until custard is set, 20–30 minutes.
Serve pie warm or at room temperature, drizzle with honey or powdered sugar
Enjoy!
