Golden Greek Honey Pie (Printable Version)
Golden phyllo layered with semolina custard and honey glaze creates a warm, Mediterranean-inspired treat.
# What You'll Need:
→ Phyllo Pastry
01 -
8 sheets phyllo pastry
02 -
1 cup unsalted butter, melted
→ Filling
03 -
1 cup semolina flour
04 -
3 large eggs
05 -
3/4 cup granulated sugar
06 -
2 cups whole milk
07 -
1 teaspoon ground cinnamon
08 -
1/2 teaspoon ground nutmeg
09 -
Pinch of salt
→ Finishing Touches
10 -
1/2 cup honey, warmed
11 -
2 tablespoons sesame seeds, toasted
# Step-by-Step Guide:
01 -
Preheat oven to 175°C. Grease a 23 x 33 cm baking dish.
02 -
Place one sheet of phyllo in the prepared dish and brush generously with melted butter. Continue layering and buttering six additional sheets, stacking neatly.
03 -
In a bowl, whisk semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, nutmeg, and a pinch of salt until fully combined and smooth.
04 -
Pour semolina mixture evenly over the layered phyllo base.
05 -
Place the final sheet of phyllo on top, brushing with butter. Lightly score the surface with a sharp knife.
06 -
Bake for 40 to 45 minutes or until the surface is golden brown and the center is set. Remove from oven and let rest for 10 minutes.
07 -
Drizzle with warmed honey and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature.
# Additional Notes:
01 -
Handle phyllo pastry sheets with care as they are delicate and may dry out quickly; keep them covered with a damp towel during assembly.