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One of my favourite desserts of all time. 


For custard filling


170 g fine semolina

200 g caster sugar, divide into 2 parts

500 g heavy cream

500 g whole milk

4 eggs

100 g butter

1 teaspoon vanilla extract

220 g butter, melted for brushing phyllo

1 packet of thin phyllo 


For syrup


800 g caster sugar

450 g water

75 g honey

the rind from 1 lemon

1 cinnamon stick



For the syrup


Combine the sugar, water, cinnamon stick and lemon rind in a pot. Place over heat and bring to a boil. 

As soon as it comes to a boil, mix with a spoon to make sure the sugar has dissolved completely. The mixture should be translucent.

When ready, add the honey and remove from heat. Give it a stir and set the syrup aside to cool.



For the custard 


Beat the eggs along with half the sugar in a mixer for 3-4 minutes.

The mixture needs to become very fluffy and white, almost like a light meringue. Set aside. 

In a pot, add the heavy cream, milk, the remaining sugar, a pinch of salt, 1 teaspoon vanilla extract. 

Place over medium to high heat and bring to a boil.

As soon as you see that the mixture is bubbling, add the semolina and whisk for about 3-4 minutes until it thickens.


When the whisk leaves streaks in the mixture, it means it has thickened enough and it is ready.

Remove from heat and add butter. Continue whisking until the butter melts and is completely incorporated.


Use a spatula and transfer mixture to a mixer's bowl. Beat for 4-5 minutes, until the mixture cools a 

little. When it’s lukewarm, add the egg to the bowl and gently fold with a spoon.


Melt the butter.  Generously brush a 25x35 cm or 35x40 cm baking pan with some of the melted butter.


Start assembling the pie by spreading a sheet of phyllo dough in the pan and drizzle with butter. 

Repeat the same process with half of the packet of phyllo. Then spread the custard on top and fold 

over the phyllo that is hanging over the edges. Drizzle with butter.


Set one sheet of phyllo aside and add the remaining sheets over the custard, drizzling each one with melted butter. Then carefully cover with the final sheet tucking it under the edges of the pie. 

Drizzle a generous amount of melted butter over the top and then score the top of the pie into 10-12 pieces. Pour the remaining butter over the top and bake for around an hour and a half, or until golden brown and crunchy.


When ready, remove from oven and immediately pour the cold syrup over the pie.

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