Greek custard pie

Greek custard pie

By
From
Baking
Serves
10-12
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
4 cups milk
165g caster sugar
3/4 cup fine semolina
1 cinnamon stick
1 teaspoon grated lemon rind
a pinch of salt
5 eggs, lightly beaten
1 teaspoon vanilla essence
250g filo pastry
185g unsalted butter, melted

Syrup

Quantity Ingredient
1 cup water
220g caster sugar
1 cinnamon stick
1 tablespoon lemon juice
1 strip lemon rind

Method

  1. Combine the milk, sugar, semolina, cinnamon, lemon rind and salt in a heavy saucepan and stir over low heat until thickened. Simmer for 5 minutes, then remove from the heat. Discard the cinnamon stick. Cover the surface of the mixture with plastic wrap to prevent a skin from forming, and allow to cool.
  2. Preheat the oven to 180°C.
  3. Lightly whisk the eggs and vanilla in a bowl and stir in the cooled milk mixture. Stack the sheets of filo between two dry tea towels with a dampened towel on top. Place one sheet of filo in a greased 33 cm x 23 cm ovenproof dish and brush it with melted butter. Repeat until you have used half the filo.
  4. Pour in the custard mixture and top with the remaining filo, brushing each sheet with butter before it is placed in position. Trim the edges of the filo to fit the dish and brush the top with the remaining butter.
  5. With a sharp knife, cut through the top three sheets of filo in a diamond pattern. Bake for 45 minutes or until the pastry is golden brown and a thin knife inserted into the custard comes out clean. Remove from the oven and cool in the dish.
  6. To make the syrup, place all the ingredients in a saucepan and bring to the boil, stirring until all the sugar has dissolved. Boil over moderate heat for 10 minutes without letting it colour, then strain and cool to lukewarm. When the pie is cold, pour over the lukewarm syrup and leave to cool completely before serving.
Tags:
baking
bakery
margaret
fulton
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