Greek Custard Pie

🍳 Step-by-Step Cooking Instructions

1. . Prepare the Syrup
   1. Combine ingredients: Add sugar, honey, cinnamon, lemon juice, water, and optional citrus slices to a small saucepan.
   2. Boil: Simmer over medium heat until boiling.
   3. Simmer: Reduce heat to low and simmer for 20 minutes.
   4. Cool: Set aside to cool completely.
   2. Make the Custard Filling
   1. Whisk: Combine milk, eggs, vanilla, salt, sugar, and semolina in a small saucepan.
   2. Thicken: Cook over low-medium heat, stirring constantly, until thick and bubbly.
   3. Finish: Turn off the stove, add 2 tablespoons of butter, and stir until completely melted.
   3. Assemble & Bake
   1. Preheat: Set your oven to 375°F (190°C).
   2. Prep dish: Grease a 9x13-inch ceramic baking dish with a portion of the melted butter.
   3. Layer phyllo: Unroll the phyllo dough. Keep it covered with a damp kitchen towel. Place one sheet into the pan, fold to fit, and brush with melted butter. Repeat until half of the sheets are used.
   4. Add custard: Spread the custard in an even layer over the phyllo using a rubber spatula.
   5. Top layers: Layer the remaining phyllo sheets on top, brushing each individual sheet with butter.
   6. Score: Use a sharp knife to score the top pastry layers into squares, slicing only until you hit the custard. Score each square diagonally to make triangles.
   7. Bake: Bake for 45 minutes or until the top is a deep golden brown.
   4. Final Touch
   1. Strain syrup: Remove the cinnamon stick and citrus slices from the syrup.
   2. Pour: Immediately pour the completely cooled syrup over the hot pastry right out of the oven.
   3. Rest: Cool for at least 1 hour before slicing all the way through and serving.

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📝 Recipe Notes & Pro Tips

• Temperature contrast: The syrup must be cold and the pastry must be hot to prevent the phyllo from becoming soggy.
• Phyllo care: Phyllo dough dries out and cracks within minutes. Always keep the unused sheets covered with a damp towel while assembling.