¼ cup raisins
6 TBL unsalted butter, melted
8 to 9 sheets store-bought phyllo
1/8 TSP ground cinnamon, plus more for dusting
1 ½ cups whole milk
3 large eggs
½ generous cup granulated sugar
½ TSP pure vanilla extract
Confectioners’ sugar, for dusting
Let raisins seat in the water until they are plump and tender, about 20 minutes.
Meanwhile, preheat oven to 350 degrees. Brush a 9-inch round cake pan with some of the clarified butter; set aside.
Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using a pastry brush, brush butter all over phyllo dough. Using your hands, loosely ruffle phyllo by pushing short sides towards one another to create a long cylindrical shape. Place upright in center of prepared cake pan creating a spiral.
Repeat process with remaining sheets, continuing spiral outwards until bottom of pan is covered.
Sprinkle with cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.
Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat.
In a large bowl, whisk together eggs and sugar. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla. Set aside.
Meanwhile, sprinkle raisins across the top of pre-baked phyllo crust. Spoon 2 teaspoons of the steeped hazelnut liqueur across the top of the crust.
Spoon milk mixture over baked phyllo, evenly covering surface. Return pan to oven and bake until filling has set, 25 to 30 minutes more. Dust with confectioners’ sugar and cinnamon; serve immediately.
Warning this is not mine...I saved it for my future home baking...and if you are interested kindly clickthe link : http://ceramiccanvas.com/2009/12/phyllo-custard-pie-with-hazelnut-raisins-milk-pie/