- 1 liter milk, 3,5%
- 200 g granulated sugar
- 1 teaspoon(s) vanilla extract
- zest, of 1 lemon
- 200 g eggs
- 110 g semolina
- 150 g butter, for the cream
- 150 g butter, for the phyllo
- 400 g shredded phyllo dough
Aromatic Custard Pie with Shredded Phyllo
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
1 hour 30 minutes
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For the syrup:
- Place a pot over medium to high heat. Add the water, sugar, cinnamon stick and lemon rind. Bring to a boil. As soon as the sugar melts, remove from heat and set aside until completely cool.
For the shredded phyllo dough:
- Preheat oven to 180* C (350* F) Fan.
- Combine the milk, sugar, vanilla and lemon zest in a pot. Place over low heat and whisk continuously so that the mixture does not stick to the bottom of the pot, until it comes to a boil.
- Whisk the eggs in a bowl until completely combined, Add the semolina and whisk until incorporated.
- Use a ladle to transfer some of the hot milk mixture to the egg mixture while stirring continuously. Gradually add enough of the hot milk, until the eggs have heated through. When ready, add the egg mixture to the pot with the milk mixture and whisk continuously until the cream has thickened.
- When ready, remove from heat and add the cubes of butter. Stir until the butter has melted. Transfer cream to a bowl. Cover with plastic wrap making sure the wrap is directly touching the surface of the cream so that it does not form a film. Set aside.
- Untangle the shredded phyllo dough with your fingers. Spread it apart and fluff it up making sure there are no knots.
- Grease a 20x30 cm baking pan with butter. Spread half of the shredded phyllo dough on the bottom. It should be about 3 cm thick.
- Brush ½ of the melted butter over the phyllo.
- Bake for 15-20 minutes.
- When ready, remove from oven and set it aside to cool completely.
- Spread the semolina cream over the baked shredded phyllo and cover with the remaining phyllo dough. Brush with the remaining melted butter.
- Lower the oven temperature to 170* C (338* F) and bake again for 35-40 minutes.
- When ready, remove from oven and immediately pour the cooled syrup over it. Set it aside until it is completely cool.
- Serve with toasted almond slivers or crushed pistachio nuts.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by