Description
A delightful dessert combining phyllo dough and rich custard, drizzled with honey for a taste of Greece.
Ingredients
- 8 sheets phyllo dough
- 1 cup unsalted butter, melted
- 1 cup semolina flour
- 3 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1/2 cup honey, warmed
- 2 tablespoons sesame seeds, toasted
Instructions
- Preheat your oven to 175°C (350°F). Grease a 23×33 cm baking dish with melted butter.
- Place one sheet of phyllo dough in the dish and brush it with melted butter. Repeat with six additional sheets, brushing each layer with butter.
- In a bowl, whisk together the semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and a pinch of salt until smooth.
- Pour the custard over the phyllo base. Place the last sheet of phyllo on top, brushing it with melted butter.
- Score the top layer with a knife. Bake for 40–45 minutes or until golden brown and set. Allow to cool for 10 minutes.
- Drizzle with honey and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature.
Notes
Best served warm with vanilla ice cream. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek