Light and delicate pastry marries with rich custard – it's a culinary match made in heaven! Wow your guests with this delicious traditional recipe.
3 cups milk
1 Tbsp vanilla extract
¾ cup caster sugar
strips fresh lemon rind
½ cup semolina
125 g unsalted butter, melted
10 filo pastry sheets
4 free-range eggs
½ tsp ground cinnamon
2 tsp icing sugar
2 Tbsp honey, to drizzle
¼ cup chopped pistachios
- Place milk, vanilla, sugar and lemon rind in a large saucepan over a medium heat. Stir until sugar dissolves and the mixture comes to a simmer. Gradually whisk in semolina. Cook, whisking constantly, for about 3 minutes or until thick.
- Whisk in 25g of the butter. Set aside, covered with a lid, to cool slightly. Whisk occasionally to prevent mixture from becoming firm and forming lumps, while you prepare filo.
- Preheat oven to 180°C. Invert the base of a 23cm springform tin then grease the base and sides with melted butter. Place a sheet of filo on a clean bench and brush with melted butter. Top with another sheet of filo and brush with butter. Line prepared tin with buttered filo, allowing excess to overhang.
- Working quickly to avoid filo drying out (see tip), repeat the buttering 2 sheets at a time and continue lining tin, placing filo at different angles around the tin so it’s completely covered.
- Whisk eggs into semolina mixture until smooth. Remove and discard lemon rind. Pour into filo-lined tin. Fold overhanging filo over custard filling. Bake for 40 minutes or until golden and set.
- Allow to cool on a wire rack for 1 hour. Remove from tin and serve warm or cool to room temperature if preferred. Transfer to a serving plate. Dust with combined cinnamon and icing sugar. Drizzle with honey and sprinkle with pistachios. Cut into wedges and serve.