Description
A true taste of Greek tradition. Crispy layers of phyllo filled with smooth, creamy custard and a hint of vanilla. Perfect for brunch, breakfast, or a comforting sweet treat any time of the day.
Ingredients
- 1 pack phyllo pastry (approx. 500 g)
- 150 g butter, melted
For the custard:
- 1 liter milk
- 4 large eggs
- 200 g sugar
- 120 g fine semolina
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
For serving:
- Powdered sugar
- Cinnamon
Instructions
- Prepare the custard: Heat milk and sugar in a saucepan. Add semolina and stir continuously until thickened. Remove from heat and let it cool slightly. Add eggs one by one, whisking quickly, then stir in vanilla and lemon zest.
- Layer the phyllo: Preheat oven to 180°C (350°F). Butter a baking pan. Layer half of the phyllo sheets, brushing each with melted butter.
- Add the filling: Spread the custard evenly over the phyllo.
- Top layers: Cover with remaining phyllo sheets, buttering each one. Lightly score the top.
- Bake: Bake for 40–45 minutes until golden and crispy.
- Serve: Let it rest slightly, then dust with powdered sugar and cinnamon. Serve warm or slightly cooled.
Enjoy!