Last week I posted the recipe for Italian-style pistachio cream and the stuffed chocolate chip cookies I made with it. A few people asked for the other recipe I used the cream for so here it is.
It’s inspired by the Greek dessert called Galatopita (also called “Ruffled Milk Pie”).
I’ll add the recipe to a comment. The blog post has a video and more detailed directions if you want more specific info.
by NerdsWithKnives
5 Comments
Serves about 8-ish and can be made ahead of time and warmed.
**Ingredients**
* 8 – 10 9×13-inch sheets frozen phyllo pastry, thawed (or 5 -7 sheets 18×14-inch)
* 1/2 cup unsalted butter melted
* 1/2 cup + 1 tablespoon sugar divided
* 2 large eggs
* 2 large egg yolks
* 1 cup whole milk
* 1/2 cup heavy cream
* 1 teaspoon vanilla paste or extract
* 1 cup Homemade Pistachio Cream or 7-ounces store-bought
* Powdered sugar for dusting
* Finely chopped pistachios for garnish
Directions below
OMG this sound and LOOKS delicious! beautiful!
Will try this soon!
This looks unreal! How long would you say it took you to make?
Looks devine 😍