Lemon Semolina Custard In Phyllo
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 cups
Milk1.5 cups
Granulated Sugar3 large
Egg1 cup
Olive Oil2 tbsps
Ground Cinnamon3 tbsps
Sugar (confectioners')Directions:
1
In a medium saucepan, combine the milk, 1 cup granulated sugar, 2 tablespoons butter and lemon zest
2
Bring to a simmer over low heat
3
Whisk in the semolina and cook, stirring, until the mixture is thick, 6 to 8 minutes
4
Remove from heat and whisk in the eggs, 1 at a time
5
Return the saucepan to the heat and cook, stirring constantly, for about 30 to 40 seconds, to cook the eggs
6
Remove custard from heat and let cool to room temperature
7
Preheat oven to 325 degrees F
8
In a small saucepan, melt the remaining 2 sticks butter with the oil; use a little to brush an 8-inch round nonstick springform baking pan
9
In a small bowl, combine the remaining 1/2 cup granulated sugar and 1 tablespoon of the cinnamon
10
Stack phyllo on a work surface and cover with parchment paper and then a damp kitchen towel
11
Working with 1 sheet of phyllo at a time, place 1 of the corners into the center of the pan, and gently press the dough against the inside of the pan so that the dough fits tightly into the pan
12
Lay a corner of the second sheet of phyllo into the center of the pan, slightly overlapping the phyllo
13
Press phyllo tightly into the pan
14
Lay the third sheet of phyllo into the pan in the same manner, covering the remainder of the pan
15
Now you have 1 layer of dough completed
16
Using a pastry brush, brush the phyllo with a generous amount of the butter mixture
17
Lightly sprinkle with cinnamon sugar mixture
18
Place 3 more sheets of phyllo into the pan in the same manner, brushing with the butter mixture and sprinkling with cinnamon sugar
19
Repeat process again with the remaining 3 sheets of phyllo
20
You will now have completed 3 layers
21
Fill pan with custard, spreading evenly
22
Working with 1 layer at a time, fold phyllo sheets toward the center of the pan
23
Brush generously with the butter mixture and sprinkle with cinnamon sugar
24
Repeat folding, buttering, and sprinkling until all layers have been folded toward the center, with the exception of sprinkling the top layer as the sugar may cause it to darken too much
25
Prick all over with a fork and bake, on a baking sheet lined with a silpat (non-stick French baking mat) or parchment paper, until golden brown, about 1 hour
26
Combine the remaining 1 tablespoon of cinnamon with the confectioners' sugar and sprinkle over the surface of the phyllo when removed from oven
27
Let rest 5 to 10 minutes before slicing
28
Serve warm or at room temperature