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.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||12.9 g|
|Total carbohydrates||52.7 g|
|- Sugars||24.7 g|
|Dietary fibre||1.5 g|