- 1 pkg commercial filo pastry
- Melted butter
- For the custard:
- 6 1/2 cups milk
- 6 eggs, lightly beaten
- 1 cup granulated sugar
- 1 cup plus 2 tbsp fine semolina
- Grated zest of 1/2 lemon
- 1 tsp vanilla extract
- 3 tbsp unsalted butter, melted
- For the Syrup:
- 2 cups granulated sugar
- 1 cup water
- 2 tbsp fresh lemon juice
- Zest of 1/2 lemon
This classic Greek dessert can be found throughout Greece and is widely available in bakeries, pastry shops and snack bars.
To make the Custard: Put the milk in a saucepan. Bring to a boil slowly, then remove from the heat. Beat the eggs and sugar together in a bowl until frothy. Add the semolina, grated lemon zest and milk and blend well.
Place this mixture back into the saucepan and cook over low heat, stirring, for about 10 minute or until the mixture thickens. Add the vanilla and melted butter, stir well, and continue to simmer for 5 minutes more. Remove from the heat and allow to cool.
To prepare the pies: Preheat the oven to 350F. Allow 2 1/2 filo sheets per pie. Lay the 2 filo down on a flat surface. Place the half-sheet over one half of the 2 filo sheets. Fold the other half of the 2 filo sheets over the half-sheet. Brush with the melted butter. Place 3 to 4 tbsp of the custard filling along the length of the filo at one end and carefully roll the filo and custard filling up in a roll.
Repeat the process with the other pies. Place the pies on a baking sheet, sprinkle with a little water, and bake for 40 minutes or until the pies are golden brown. Leave to cool.
To make the syrup: Place the sugar, water, lemon juice and lemon zest in a saucepan and simmer, stirring, for 10 minutes. To serve, place the pies on a platter and serve either hot or cold with the syrup poured over them or served as a separate sauce.
Makes 6 pies
Enjoy this authentic Greek dessert recipe!