A luscious Greek dessert: semolina custard infused with almond notes, wrapped in phyllo and soaked in citrus syrup.

Scale

1 L whole milk

125 g fine semolina

100 g granulated sugar

4 large eggs, beaten

1 tsp vanilla extract

Zest of ½ lemon or orange

40 g unsalted butter

50 g almond flour (optional)

300–400 g phyllo sheets

150 g unsalted butter, melted

250 g sugar

200 ml water

Citrus slices & cinnamon stick

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1. Heat milk, semolina, sugar, and zest until thickened.

2. Remove from heat and stir in butter, vanilla, eggs, and almond flour.

3. Simmer syrup ingredients until fragrant, cool completely.

4. Layer buttered phyllo, pour custard, top with phyllo, brush with butter.

5. Bake at 180 °C for 35–40 min until golden.

6. Pour cooled syrup over warm dessert, let rest, slice, and serve.

– Pour cooled syrup over warm pastry to keep phyllo crisp.

– Store at room temperature up to 2 days or in fridge up to 5 days.

– Freeze uncut slices without syrup, reheat and syrup before serving.