Here’s a good chance to use up your extra phyllo dough. Take your scrappy sheets, roll up some buttery blackberries, and bake them like cinnamon rolls. The “Blackberry Ruffled Milk Pie,” from Half Baked Harvest, is a flawed recipe, but I made it work.

The three cups of blackberries were enough for six rolls (not nine, as the recipe says). And likewise, the six tablespoons of melted butter was enough for only the six rolls.

Because I had fewer rolls, I reduced the remaining ingredients: 1 cup whole milk, 2 large eggs, 2 tsp. vanilla extract, 1/3 cup brown sugar.

My rolls were barely “golden brown” after the first 30 minutes of baking at 350 degrees F. Then, they were “set in the center” only after another 32 minutes of baking.

Here’s where victory lives. Taste the tangy blackberries in the modest (not gooey) sweetness. These are nice to eat (and the leftovers are too).

Next week, I’ll showcase this month’s cake.