Ruffled Yogurt Pie with Phyllo Roses
Greek yogurt custard pie with crispy phyllo rose decorations baked in two stages. Egg and yogurt filling infused with cinnamon and orange zest, topped with melted chocolate glaze. The phyllo roses are brushed with olive oil, fan-folded, and rolled to create delicate layers that crisp in the oven before the creamy filling is added.
Ingredients
Instructions
- 1
Unfold phyllo sheets and cut them in half lengthwise
- 2
Brush each phyllo half with olive oil on both sides
- 3
Create a fan shape with the phyllo, then roll it tightly into a spiral to form a rose
- 4
Repeat with remaining phyllo sheets until all are shaped into roses
- 5
Arrange roses in a greased baking dish
- 6
Bake at 350°F in a preheated static oven for approximately 20 minutes
- 7
While roses bake, combine eggs, sugar, cinnamon powder, orange zest, and Greek yogurt in a bowl and whisk well
- 8
Remove partially baked roses from oven and pour custard mixture over them using a ladle
- 9
Return to oven at 350°F for approximately 30 minutes until filling sets
- 10
If roses appear wet on bottom but browning too quickly on top, cover with foil to finish baking
- 11
Let cool completely before unmolding
- 12
For glaze, heat milk and melt chocolate into it, then drizzle over cooled pie to decorate before serving
Tips
Phyllo dries quickly; keep unused sheets covered with a damp towel
A static oven (not convection) ensures even browning of delicate phyllo
If roses brown too fast, cover with foil to prevent burning while interior custard sets
Good to Know
Cover and refrigerate up to 2 days
Phyllo roses can be shaped and arranged in dish up to 4 hours before first bake; cover with plastic wrap
Serve at room temperature or chilled with chocolate glaze drizzled on top
Common Mistakes
Do not skip covering phyllo with damp towel to avoid it drying and cracking before use
Do not skip preheating oven to avoid uneven phyllo browning
Do not pour custard too quickly to avoid soaking phyllo before baking