Creamy Custard Phyllo Pastry
This Greek street food features a sweet custard filling, baked until golden, then served warm and dusted with sugar and cinnamon.
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Instructions
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Preheat oven to 350 F (180 C).
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Warm milk and lemon peel in a saucepan; stir in semolina until thickened.
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Beat eggs, sugar, and vanilla, then add to the semolina mixture and stir over medium-low heat until it forms a creamy custard.
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Remove from heat, discard lemon peel, and cool completely, stirring occasionally to prevent skin formation.
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Butter a 13x9x2 inch baking pan, then line the bottom with 8 buttered phyllo sheets.
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Spread the cooled custard filling evenly over the phyllo.
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Fold any overlapping phyllo inward over the custard.
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Cover with remaining buttered phyllo sheets and trim them to fit the pan.
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Lightly spray the top with water and bake for 30-40 minutes until golden brown.
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Remove from oven, sprinkle with confectioners' sugar and cinnamon, and serve warm.