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Greek Custard Pastry

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PREP TIME
100 min
COOKING TIME
50 min
TOTAL TIME
150 min
SERVINGS
16 servings
Dessert Greek
Greek Custard Pastry
Ingredients
  • 2 1/2 cups white sugar, divided
  • 1 cup semolina flour
  • 3 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 6 cups whole milk
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, melted
  • 12 sheets phyllo dough
  • 1 cup water
Instructions
1
Combine sugar, semolina, cornstarch, and salt in a medium-sized bowl. Use a whisk to mix these ingredients until there are no lumps of cornstarch remaining.
2
Heat milk in a large saucepan over medium heat until it reaches boiling point. Gradually add the semolina mixture to the milk using a wooden spoon, stirring constantly as you go. Continue cooking until the mixture thickens and reaches its full boiling point. Remove from heat and keep warm.
3
In a large bowl, use an electric mixer to beat eggs until they become thick and pale. Add 1/2 cup sugar and continue beating for a full 10 minutes, until you achieve the desired consistency. Stir in vanilla extract to give your mixture a pleasant flavor.
4
Combine the egg mixture with the hot semolina mixture using a spoon, taking care not to splash any of the mixture. Cover the pan partially and set it aside to cool down.
5
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
6
Butter a 9x13-inch baking dish thoroughly. Place one phyllo sheet into the pan and brush it with melted butter; repeat this process six more times, brushing each phyllo sheet with butter as you go.
7
Pour the custard mixture into the prepared baking dish, followed by the remaining phyllo sheets, one at a time, brushing each sheet with butter.
8
Bake your custard in the preheated oven until the top crust is crispy and the filling has set, taking around 40 to 45 minutes.
9
As your custard is nearing completion, combine the remaining sugar and water in a small saucepan. Heat this mixture over medium heat until it reaches boiling point.
10
Remove your custard from the oven and spoon hot syrup all over the top, especially around the edges. Let it cool to room temperature before cutting into 16 squares and serving.