Alrighty...this is not as complicated as it looks...promise. While in Greece I had this incredible pastry-like dessert. It kinda resembled Galaktoboureko (a custard-like pie) but, the ones I had were more like little individual pies. Oh well, I finally had time to dive in. Don't let the "little" steps deter you. It was so much easier than I worried it would be.
4 c milk
1/2 c fine semolina
1 c sugar
2/3 c unsalted butter
4 eggs
1/2 tsp vanilla extract
1 lb thick pre-made phyllo dough
2/3 c melted butter, to brush onto dough
Syrup
3 c water
2 c sugar
1/2 lemon
In a heavy pot, bring the milk to a boil. Remove from heat. Using a mixer, beat eggs and sugar until pale and thick. Gradually stir in milk and add semolina in a steady stream. Stir constantly over med low for about 15-20 minutes or until thick. Remove from heat and stir in lemon, vanilla and 2/3 c unsalted butter. Stir until butter has melted. Cover and cool.
Preheat oven to 375º.
Butter a deep 10" baking pan. In the bottom of the pan, layer 8 sheets of phyllo dough, leaving edges hanging over side - brush each sheet with the butter. Pour the cold custard mix over phyllo layers.
Cut remaining sheets of phyllo into pan sized. Brush each with butter and start layering over filling - then brush the hanging bottom sheets with butter and roll them up to seal.
With a very sharp knife, score the top diagonally in 2 directions to make diamond shaped slits. Sprinkle with a little water and bake about 1 hour or until the top is light brown and filling has set.
While pie is baking make your syrup - simmer water with sugar and 1/2 lemon for about 1 hour. Remove the lemon and squeeze out all juice into the syrup. Discard the lemon. Pour the syrup all over your hot pie. Careful, this hot syrup burns ;)
Let cool and serve, cutting pieces along your slits that you already made.
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1/2 c fine semolina
1 c sugar
2/3 c unsalted butter
4 eggs
1/2 tsp vanilla extract
1 lb thick pre-made phyllo dough
2/3 c melted butter, to brush onto dough
Syrup
3 c water
2 c sugar
1/2 lemon
Butter a deep 10" baking pan. In the bottom of the pan, layer 8 sheets of phyllo dough, leaving edges hanging over side - brush each sheet with the butter. Pour the cold custard mix over phyllo layers.
Cut remaining sheets of phyllo into pan sized. Brush each with butter and start layering over filling - then brush the hanging bottom sheets with butter and roll them up to seal.
With a very sharp knife, score the top diagonally in 2 directions to make diamond shaped slits. Sprinkle with a little water and bake about 1 hour or until the top is light brown and filling has set.
While pie is baking make your syrup - simmer water with sugar and 1/2 lemon for about 1 hour. Remove the lemon and squeeze out all juice into the syrup. Discard the lemon. Pour the syrup all over your hot pie. Careful, this hot syrup burns ;)
Let cool and serve, cutting pieces along your slits that you already made.
Comments
Thanks
Angie