A flaky, buttery phyllo pastry filled with silky‑smooth semolina custard—perfect for breakfast or dessert.

Scale

3 cups whole milk

½ cup fine semolina

½ cup granulated sugar

2 egg yolks

1 tsp vanilla extract (or 1 sachet vanilla sugar)

Zest of ½ lemon (optional, for brightness)

1 tbsp unsalted butter

Phyllo sheets

Melted butter (for brushing)

Icing sugar (for dusting)

Ground cinnamon (for dusting)

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1. Warm the milk in a saucepan until just about to simmer.

2. Whisk in semolina and sugar gradually until the mixture thickens into a custard.

3. Remove from heat, whisk in egg yolks one at a time, then vanilla, lemon zest, and butter until smooth.

4. Butter your baking dish and layer 5–6 phyllo sheets, brushing each with melted butter.

5. Pour the custard evenly over the layered sheets.

6. Fold in any overhanging edges of phyllo.

7. Layer another 5–6 phyllo sheets on top, brushing each with melted butter.

8. Score the top into square portions.

9. Bake at 350°F (180°C) for 30–40 minutes or until golden brown and crisp.

10. Cool for 10 minutes, then dust with icing sugar and cinnamon before serving.

Store in the fridge for up to 2 days and reheat in the oven to retain crispness.

To prevent phyllo from drying out, always cover unused sheets with a damp towel.

Make the custard up to 1 day ahead, cover with plastic wrap touching the surface.