Ingredients

Glaze

¼ cup honey (60 ml)

½ cup water (125 ml)

¼ cup sugar (60 ml)

Juice of half 1 lemon

Zest of 1 lemon

1 cinnamon stick

Custard

½ cup semolina (125 ml)

¾ cup sugar (180 ml)

1 vanilla bean, scraped

3 cups milk (750 ml)

4 eggs, lightly beaten

Assembly

16 sheets of phyllo pastry

½ cup melted butter (125 ml)

Ground cinnamon for sprinkling

Directions

Glaze

1. Place honey, water, sugar, lemon juice and zest and cinnamon stick in a small saucepan and bring to a boil. Let reduce until very thick and reduced to a quarter of the original volume.

Custard

1. Bring semolina, sugar, vanilla bean pulp and milk to a boil, over medium heat, stirring constantly to avoid sticking. This should take about 15 minutes. Remove from heat and let cool slightly. Whisk in eggs one at a time until incorporated and then cool.

Assembly

1. Preheat oven to 350 degrees F.

2. Lay out a sheet of phyllo on a work surface, making sure to cover the rest of the sheets with a damp towel so they won’t dry out. Brush the phyllo with some melted butter and then lay another sheet directly over the first. Brush with more melted butter and repeat until there are 8 layers.

3. Line the bottom of an 8 by 8-inch square pan with the phyllo and pour in cooled custard. Brush and layer another 8 sheets of phyllo and place over the custard and fold over all overlapping edges. Make several cuts with a very sharp knife (serrated works well) through all layers of the phyllo sheets to allow steam to escape.

4. Bake for 40 to 45 minutes until golden and custard has puffed. Brush with glaze and sprinkle the top with ground cinnamon. Cool completely before cutting.

See more: Bake, Dessert, Eggs/Dairy, Greek

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