Galatopita with a Ruffle Phyllo Top

Steps

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1. 1
   Preheat oven to 350°F (175°C). Grease a 10-inch round deep-dish pie pan thoroughly with butter.
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2. 2
   Make the nut mixture: Place ground walnuts in a food processor and pulse until finely chopped. Add cinnamon and sugar, then pulse until fully incorporated.
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3. 3
   Make the custard: Pour milk and half the sugar into a saucepan and heat over medium heat until steaming hot.
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4. 4
   In a large bowl, whisk together egg yolk, cornstarch, salt, remaining sugar, and semolina until smooth and pale.
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5. 5
   Temper the eggs by gradually pouring hot milk into the egg mixture while whisking continuously.
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6. 6
   Pour the mixture back into the pan and cook over medium heat, whisking constantly until it boils and thickens noticeably. Remove from heat immediately and whisk in cold butter and vanilla extract until smooth.
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7. 7
   Assemble the pie: Place one phyllo sheet in the pan, drizzle lightly with butter, and sprinkle 1–2 tablespoons of the nut mixture on top. Repeat with about six layers total, leaving the top sheet without nuts.
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8. 8
   Pour the custard onto the top phyllo layer. Brush any phyllo edges hanging over the pan rim with melted butter.
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9. 9
   Gather the overhanging phyllo and roll it inward to create a rustic edge. Brush with additional butter.
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10. 10
    Create the ruffle topping: Take four phyllo sheets, drizzle each lightly with butter, and scrunch each into an accordion shape or loose rosette. Arrange them over the custard, overlapping as needed. Brush with any remaining butter.
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11. 11
    Bake in the preheated oven on the center rack for 45–50 minutes until the top is golden brown and the custard is set.
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12. 12
    As soon as the pie comes out of the oven, sprinkle the top with 1–2 tablespoons of sugar. Allow to cool to room temperature before slicing. Serve warm or at room temperature. Optional: drizzle with honey, sprinkle with cinnamon or powdered sugar for garnish.
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