You will fall in love with this fresh, creamy sweet!

Ingredients

For custard filling

• 170 g fine semolina
• 200 g granulated sugar, divide into 2 parts (100+100)g
• 500 g heavy cream 35% fat
• 500 g whole milk 3.5% fat
• 4 eggs
• 100 g butter
• 1 teaspoon vanilla extract or 2 packets of vanilla powder
• 220 g butter, melted for brushing phyllo
• 1 package phyllo dough

For syrup

• 800 g granulated sugar
• 450 g water
• 75 g honey
• the rind from 1 lemon
• 1 cinnamon stick

Preparation

For the syrup

• Combine the sugar, water, cinnamon stick and lemon rind (no pith) in a pot. Place over heat and bring to a boil
• As soon as it comes to a boil, mix with a spoon to make sure the sugar has dissolved completely. The mixture should be translucent.
• When ready, add the honey and remove from heat. Give it a stir and set the syrup aside to cool.

For the custard filling

• Beat the eggs along with half the sugar in a mixer for 3-4 minutes.
• The mixture needs to become very fluffy and become a light meringue and set aside until needed.
• In a pot, add the heavy cream, milk, the remaining sugar, a pinch of salt, 1 teaspoon vanilla extract. Place over medium to high heat and bring to a boil.
• As soon as you see that the mixture is bubbling, add the semolina and whisk for about 3-4 minutes until it thickens.
• When the whisk leaves streaks in the mixture, it means it has thickened enough and it is ready.
• Remove from heat and ad the butter. Continue whisking until the butter melts and is completely incorporated.
• Use a spatula and transfer mixture to a mixer’s bowl. Beat for 4-5 minutes, until the mixture cools a little. Turn off the mixture and check that it is lukewarm.
• When ready, add the egg to the bowl and gently fold with a spoon. Your custard filling is ready.
• Preheat oven to 160* C (320* F) Fan.
• Melt the butter in the microwave or in a saucepan. Generously brush a 25×35 cm or 35×40 cm baking pan with some of the melted butter.
• Start assembling the pie by spreading a sheet of phyllo dough in the pan and drizzle with butter. Do not brush the butter straight on to the phyllo, drizzle it from above.
• Repeat the same process with the remaining 5 sheets of phyllo dough. Very gently press down on the phyllo with your hands, just a little.
• Spread the custard on top and turn in the phyllo that is hanging over the edges. Drizzle with butter.
• Set 1 sheet of phyllo dough aside and add the remaining sheets over the custard, drizzling each one with melted butter in the same way as before.
• Carefully cover with the final sheet you set aside. Use your pastry brush to help you turn it inwards, towards the bottom of the pan to seal the sweet.
• Drizzle a generous amount of melted butter over the top of the sweet and spray with some water.
• Score the top of the pie into 10-12 pieces and then cut into them and pour the remaining butter on top.
• Bake for 1 ½ hours or until golden brown and crunchy.
• When ready, remove from oven and immediately pour the cold syrup over the pie.

Tips:

*When pouring the syrup on the sweet, the syrup should be cold and the sweet should be scorching hot!!

*It can be stored in the refrigerator for up to 1 week.

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