Have you tried baklava or gone into a Continental pastry shop and tried a custard pie ? Well this Slice is both of those in one.
A little time consuming but as they say good things come to those who wait


INGREDIENTS

2 x 375g Filo pastry
300g unsalted butter, melted

SYRUP
2 cups sugar
3 cups water
2 Tbsp honey
1 cinnamon stick
3 ribbons of lemon rind

CUSTARD

120g unsalted butter
3/4 cup fine semolina
1/2 CUP sugar
4 cups full cream milk
1 egg
1 ribbon of lemon rind

500g walnuts
2 tablespoons caster sugar
2 teaspoons cinnamon
1 teaspoon all spice
1/4 teaspoon salt

METHOD
Preheat your oven to 170 degrees Celsius.

Syrup
Add all the ingredients except the honey to a small saucepan. Stir once & bring to the boil. Reduce heat to low & allow the syrup to simmer for approx 20 min, or until it thickens slightly. Stir in the honey. Set aside to cool.

Custard
Place the butter, semolina, sugar, milk & lemon rind in a large saucepan over medium-high heat. Whisk constantly to avoid the semolina from sticking. Once the custard has thickened add the egg & whisk well. Remove the lemon rind. Set aside.

Assemble
Use a food processor to chop the walnuts until they are a chunky crumb. Mix in the sugar & spices.
Grease a 23 by 30cm baking tray with butter. Brush a layer of Fillo Pastry with butter & place it horizontally on the top half of the tray allowing the some overhang. Brush another sheet of Fillo & place it horizontally on the bottom half of the tray, also allowing overhang & ensuring both ends overlap slightly in the middle of the tray. Continue this layering process with the remainder of the Fillo Pastry.

Pour in the walnut mix, spread & press down. Spoon over the custard & spread it gently over the nuts. Fold in the overhanging pastry & brush the Pastry with butter.

Sit the baking tray on top of the 2nd packet of Fillo & cut around the base. Place the Fillo off cut offs on top of any exposed custard then lay the entire second packet of Fillo that has been cut to size into the tray.

Cut down into a couple of layers of the Fillo into diamond shapes. Pour the remaining butter on top of the Filo & tilt the tray from side to side so the butter seeps into all the incisions.

Bake for approximately 50 min or until golden. Remove from the oven & immediately pour over the cooled syrup. Cool then cut into slices

 

[Penny4]

Nice. Anything with Filo pastry is yum.

 

[Suzanne rose]

Nice. Anything with Filo pastry is yum.

I love filo . My sister inlaw sends me heaps of new recipes from Greece, and this is one of them.

I make heaps with fili including spinach and cheese Pies, baklava and a custard slice

 

[Penny4]

I love filo . My sister inlaw sends me heaps of new recipes from Greece, and this is one of them.

I make heaps with fili including spinach and cheese Pies, baklava and a custard slice

That's thoughtful of your SIL. She knows you cook nice recipes for her brother and your family, so she obviously likes to send more for you.

 

[Suzanne rose]

That's thoughtful of your SIL. She knows you cook nice recipes for her brother and your family, so she obviously likes to send more for you.

I love it how most of the time she doesn't give quantities, I have to work it out . There are a couple of recipes I won't make, that hubby loves. I said he has to wait until she comes