(Custard Filled Phyllo Pastries)
This traditional dessert originated from Thessaloniki, but it is a favorite across Greece!
Ingredients (serves 8)
1 ½ lt of full fat milk
2 ½ cups of brown sugar
1 cup semolina
1 teaspoon of vanilla essence
Zest of one orange
150 g unsalted butter, plus more melted for separating the sheets of pastry
2 tablespoons of ground cinnamon, for sprinkling.
2 tablespoons of icing sugar, for sprinkling.
10 sheets phyllo pastry, thawed and dampened with a towel.
Preheat the oven to 180 °C degrees .
Place the milk, sugar, semolina and vanilla essence in a saucepan and heat until boil point.
Turn down the heat and simmer gently until thickened.
Remove from the heat and stir in the butter and the eggs one by one.
Add the orange zest. Place 5 phyllo sheets, each separated with a thin layer of melted butter, on a baking tray covered with non-stick baking paper.
Using a spatula, spread custard onto the sheets, leaving a border around.
Cover with the remaining 5 phyllo sheets (again separated by a thin layer of melted butter).
Fold right and left sides towards center so that the edges meet. Lightly brush folded sides with butter.
Bake in a preheated oven for 20 minutes until golden brown.
Allow to cool slightly and dust with cinnamon and icing sugar!
Source: "Sweets & Treats from the kittchen of the Poseidonion Grand Hotel"