Description
A modern twist on the classic Greek dessert, featuring creamy semolina custard swirled with pistachios and aromatic mastika, all wrapped in flaky phyllo dough.
Ingredients
Scale
For the Crust:
- 1 cup fine semolina
- 4 cups whole milk
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1/2 cup finely chopped pistachios
- 1 tsp mastika powder
- 12 sheets phyllo dough, thawed
- 1/2 cup simple syrup (for brushing)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a saucepan, heat milk over medium heat until steaming. Gradually whisk in semolina and sugar, stirring constantly until thickened. Remove from heat and let cool slightly.
- Beat eggs and vanilla into the semolina mixture. Stir in pistachios and mastika powder until well combined.
- Lay one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and place another sheet on top. Repeat until you have 4 layers.
- Spread a thin layer of the semolina custard over the phyllo stack, then carefully roll into a log. Repeat with remaining phyllo and custard.
- Cut each log into 1-inch slices and arrange in the prepared baking dish. Brush tops with remaining melted butter.
- Bake for 25-30 minutes, or until golden and crisp. Remove from oven and immediately brush with simple syrup. Let cool before serving.
Notes
You can customize the seasonings to taste.