Galatopita with a Ruffle Phyllo Top

Get the recipe here: https://www.dimitrasdishes.com/galatopita-with-a-ruffle-top/

Ingredients

8 (#4) phyllo sheets, thawed and at room temperature.
4 ounces (113g) unsalted butter, melted
For the nut mixture:
1 cup ground walnuts
¾ cup granulated sugar
1 teaspoon cinnamon
For the custard:
4 cups whole milk
½ cup (95g) fine semolina
1 tablespoon cornstarch
2 whole eggs
1 egg yolk
1 cup (240g) granulated sugar
¼ teaspoon salt
2 tablespoons butter
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-inch round (25cm) deep dish pie pan with butter.

Make the custard:
Pour the milk and half of the granulated sugar into a saucepan and cook over medium heat until scorching hot.
In the meantime, combine the eggs, yolk, cornstarch, salt, remaining sugar, and the semolina flour in a large bowl. Whisk together until combined and pale.
Pour some of the hot milk into the egg mixture and whisk together.

Add the mixture to the pan and continue to whisk while cooking over medium heat until thickened. As soon as it comes to a boil, it will be at the correct consistency. Immediately remove from the heat and add the butter and vanilla extract. Whisk together until smooth and set aside.Combine the nut mixture ingredients together in a small bowl and mix.
Assemble the pie:
Place one sheet of phyllo inside of the pan at the 3:00 position. Drizzle some butter over the phyllo and add a heaping tablespoon of the nut filling on top.
Continue layering the phyllo sheets with nuts in between each layer. The top layer should not have any nuts on top.
Pour the custard onto the top layer and brush the phyllo that is hanging outside of the pan with melted butter.
Gather the phyllo and roll it to create a rustic crust. Brush the crust with butter.
The Ruffle Top:
Lay one phyllo sheet flat on a clean work surface. Drizzle lightly with melted butter.
Scrunch the phyllo sheet into an accordion shape or roll it loosely into a rosette. Place it over the custard. Continue this pattern until the custard is covered. Sprinkle the top with 1-2 tablespoons of sugar.
Bake:

Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and the custard is set.

Cool and Serve:
Allow the galatopita to cool slightly before slicing. Serve warm or at room temperature.

Optional Garnish:
Sprinkle with additional ground cinnamon or a light dusting of powdered sugar before serving.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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