Traditional milk pie with crust sheet


Wonderful velvety, tasty, fluffy, aromatic milk pie, with a crust sheet which we will caramelize. Easy and fast above all, without semolina, with the simple ingredients we all have at home. Kids love it, and adults can not resist. Dessert that can be offered at a table, or as a treat or eaten in small pieces at a party. It loosens our hands because we can make it from the previous one and when we serve it the next one it will be even better, cool and enjoyable.


For the cream

  • 220 g flour loaf
  • 450 g sugar
  • 30 g butter
  • 2 vanilla
  • 1,800 g of milk
  • 2 tbsp corn flour
  • 1 pinch of salt
  • 6 large eggs
  • Lemon zest

For the leaves

  • ½ pack sheets of crust
  • 100 g brown sugar (or plain if you do not have)
  • 1 cup cinnamon
  • 100 g of melted butter
  • 1 egg


  1. In a saucepan, add the sugar, milk, flour, butter, vanilla, eggs (after first beating them), the corn flour, salt, and zest. Toss them all together from the beginning and stir with the egg beater constantly. When it starts to set slowly, change the egg beater and take a spatula to mix and this to catch the bottom of the pot well so that the cream does not stick to us. When it becomes a porridge, we pull it aside.
  2. Butter a pan well. Take a bowl and add the brown sugar (or plain) cinnamon and mix it.
  3. We start laying our leaves. In a bowl we have melted the butter, we spread it on the sheet and we powder with the sugar and the cinnamon everywhere. We repeat the process. Leave our leaves to protrude on the edge of the pan, repeat, and at the end put the remaining leaves inside. Butter well in each layer and powder with sugar and cinnamon.
  4. Then add the porridge, spread and take the leaves that are left around the pan and place them nicely on the edge creating a wreath around the cream.
  5. In the bowl we had the butter (if we have leftovers we do not mind), break an egg and mix it. With a brush, egg the leaf well enough and with careful movements, egg the cream on top with the rest of the egg.
  6. Place it in a preheated oven for about 50 minutes at 180The .

-air the cream from the top to the end to get the dark brown shade and the taste is reminiscent of cream brulee.

- the layers with the sugar and the cinnamon between the leaves make the leaves crunchy and caramelized

-we throw all the ingredients from the beginning, because we do not want the milk to swell or sit on the bottom. This is helped by the sugar, as well as our eggs slowly get the temperature and so we avoid "baking" throwing them later.

- when we take it out of the oven, let it cool well first and then cut it, to let the cream tighten. If you are holding on, it would be good to cut it after it has been put in the fridge and it has cooled well, to enjoy it more.

- if we want for greater enjoyment in the mixture between the leaves we can add grated almond or even 1 tbsp cocoa.

-If we want, we can add pieces of chocolate or 2 kg of cocoa to the cream

- while we spread our leaves so that the cream does not catch our skin, we put a film on top and let it embrace the cream. Otherwise you can carefully butter the cream lightly on top.

-the milk pie is a quick, easy, enjoyable dessert, where in some parts of Greece it is served after the Easter table in Macedonia, it is served in sheep shearing, in some islands it is served in engagements symbolically such as the cream sweet white velvet to be the life of the couple… and in many many other circumstances.

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