Greek Custard Pie
- Replies 8
Have you ever been past a Continental Cake shop and seen a pastry slice filled with custard and dripping with syrup .
This is one I make for special occasions that I add to the desert table.
Serve warm or cold
Custard:
3/4 cup fine semolina.
3/4 cup of sugar
4 cups full cream milk.
1 egg.
1 strip of lemon rind.
2 teaspoon vanilla essence
1 cinnamon stick
Don't skip the lemon or cinnamon these are 2 important items for the taste
Syrup:
1 cup of sugar.
1 cup of water.
2 Tbsp honey.
1 cinnamon stick.
6-8 whole cloves.
3 strips of lemon rind.
375g fillo pastry
125g melted unsalted butter for brushing pastry.
1. Start the syrup by adding all ingredients to a small pot. Stir to combine once and then leave it to boil and reduce to a syrup for approximately 15 minutes or until it thickens slightly. Set aside and allow the syrup to cool completely.
2. In a saucepan mix the semolina, sugar, milk, cinnamon stick and lemon rind.
3. Then add half the milk whisking continuously. Add the remainder of the milk and continue to mix.
4. Cook over heat until it thickens and bubbles. Stirring continuously.
5. Remove from heat , remove cinnamon stick and add egg and vanilla essence and mix through
Prepare the tray.
Preheat your oven to 170C. Start lining your 9 inch tray with half of the fillo pastry buttering each layer before placing down the next. Allow the fillo sheets to hang over the tin (so you can fold them over the custard once added).
Pour the custard into the fillo lined tray and fold the overhanging sheets over the top of the of the custard. Brush over more butter and add the remainder of the Fillo on top, buttering each layer and tucking in excess Fillo into the sides of the tray.
After one final brush of butter, use a sharp knife to gently cut out the slices into the fillo Transfer the pie to the oven and allow it to bake for approximately 30 mins and until golden.
Remove from the oven and immediately pour the cool syrup evenly over the hot pastry. Allow the custard pie to slightly cool before serving.
I like it warm or cold , hubby loves it cold.
This is our family recipe and has been handed down through generations from a tiny Greek island called Kassos.
This is one I make for special occasions that I add to the desert table.
Serve warm or cold
Custard:
3/4 cup fine semolina.
3/4 cup of sugar
4 cups full cream milk.
1 egg.
1 strip of lemon rind.
2 teaspoon vanilla essence
1 cinnamon stick
Don't skip the lemon or cinnamon these are 2 important items for the taste
Syrup:
1 cup of sugar.
1 cup of water.
2 Tbsp honey.
1 cinnamon stick.
6-8 whole cloves.
3 strips of lemon rind.
375g fillo pastry
125g melted unsalted butter for brushing pastry.
1. Start the syrup by adding all ingredients to a small pot. Stir to combine once and then leave it to boil and reduce to a syrup for approximately 15 minutes or until it thickens slightly. Set aside and allow the syrup to cool completely.
2. In a saucepan mix the semolina, sugar, milk, cinnamon stick and lemon rind.
3. Then add half the milk whisking continuously. Add the remainder of the milk and continue to mix.
4. Cook over heat until it thickens and bubbles. Stirring continuously.
5. Remove from heat , remove cinnamon stick and add egg and vanilla essence and mix through
Prepare the tray.
Preheat your oven to 170C. Start lining your 9 inch tray with half of the fillo pastry buttering each layer before placing down the next. Allow the fillo sheets to hang over the tin (so you can fold them over the custard once added).
Pour the custard into the fillo lined tray and fold the overhanging sheets over the top of the of the custard. Brush over more butter and add the remainder of the Fillo on top, buttering each layer and tucking in excess Fillo into the sides of the tray.
After one final brush of butter, use a sharp knife to gently cut out the slices into the fillo Transfer the pie to the oven and allow it to bake for approximately 30 mins and until golden.
Remove from the oven and immediately pour the cool syrup evenly over the hot pastry. Allow the custard pie to slightly cool before serving.
I like it warm or cold , hubby loves it cold.
This is our family recipe and has been handed down through generations from a tiny Greek island called Kassos.
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