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Serves 14
Preparation time 30 minutes
Baking time 50 minutes

  • 4 cups milk
  • 3 eggs and 2 egg yolks
  • 1/2 cup sugar
  • 1/3 cup and 1 tablespoon fine semolina Misko
  • 2 teaspoon vanilla
  • 1/2 lb phyllo pastry
  • 1/2 cup hot melted, clarified unsalted butter
The syrup
  • 1 cups sugar
  • 1 cup water 1 tablespoon lemon juice
  • 1 teaspoon vanilla
Boil the milk and cool slightly. Beat the eggs and sugar with an electric mixer, until light and creamy. Add the semolina and mix well stirring with a wooden spoon. Transfer the mixture into a large heavy saucepan. Stirring constantly pour in the hot milk. Cook the mixture stirring, over low heat, to maintain a smooth textured cream, about 10 minutes. Remove from the heat, stir in the flavoring and 3-4 tablespoons of the butter. Grease an 8 by 12 inch pyrex cake pan. Cut the phyllo sheets into rectangles the size of the pan. Spread half the phyllo sheets over the bottom of the pan brushing each one with melted butter. Pour in the cream and spread it evenly over the pastry. On a working surface lay the remaining phyllo sheets, one on top of the other, brushing each one with melted butter. Cut them lengthwise into 4 strips, without cutting through the edges to prevent them from separating. Lift the strips of phyllo carefully and place them lightly on top of the custard. Brush the surface with butter and sprinkle with some drops of warm water to prevent the phyllo from curling up while baking. Bake in a 375 F oven for about 15 minutes them lower the temperature to 326 F and bake for about 35 minutes longer or until the top is golden brown. To make the syrup, put the ingredients in a saucepan and bring to a boil. Let it boil for 7 minutes.

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