Buttermelted, stirred into the custard at the end~6 tbspest.
Eggs4
Vanilla extract
~1 tspest.
Salta pinch
Filo pastry sheets~8-10est.
Melted butterfor brushing the filo layers~½ cupest.
Steps
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1
In a pot, combine water, a cinnamon stick, sugar, and lemon peel; bring to a simmer to make the syrup, setting honey aside to add later.
2
In another pot, add sugar, milk, and cream without stirring at first so the sugar forms a protective layer at the bottom; let it sit for 1–2 minutes until it starts bubbling.
3
Once both the syrup and the milk mixture are bubbling, whisk in the semolina and continue stirring until the mixture thickens into a custard.
4
Turn off the heat once the syrup is ready and stir in the honey while it's hot, then set the syrup aside to cool.
5
Once the custard is bubbling and done, turn off the heat and stir in the butter until fully melted for a rich, creamy texture.
6
Transfer the custard to a stand mixer and whip for about 3–4 minutes until completely cooled.
7
Pour the cooled custard into a bowl and set aside; then whip the eggs with sugar in the mixer until fluffy and light, resembling whipped cream.
8
Stir a little vanilla extract and a pinch of salt into the whipped egg mixture.
9
Return the cooled custard to the mixer with the egg mixture and blend for about 10–15 seconds, being careful not to overmix so the mixture stays light and fluffy.
10
Prepare a baking tray (about 28x36 cm) and brush with melted butter. Layer half of the filo sheets on the bottom, brushing butter between each sheet and overlapping them, letting some overhang the edges.
11
Pour the prepared custard mixture over the filo base and press down gently to spread evenly.
12
Repeat the process to layer the remaining filo sheets on top, brushing butter between each, then fold the overhanging edges inward to seal in the filling and pour any leftover butter over the top.
13
Score the top surface in a grid pattern without cutting through to the base, so the pie won't puff up and burst during baking.
14
Preheat the oven to 160°C with fan setting and bake for about 1.5 hours.
15
As soon as it comes out of the oven, pour the cooled syrup evenly over the hot pie so the filo absorbs it, then let it rest for about an hour to fully soak and cool.
16
Once fully cooled and the syrup is absorbed, slice and serve.
PrimedTableBETA
