This is a classic Greek dessert, the Turkish also have a version.<br />This is often drizzled with sugar syrup that has been flavoured with<br />zests or spices. I think a drizzle of good quality honey over the top of<br />the crispy pastry is unbeatable.<br />Ingredients<br />375g Milk – almond or soya milk also work<br />55g Caster Sugar<br />1x Lemon zest, or a mixture of lemon and lime<br />45g Fine Semolina<br />1 pinch Salt<br />20g Unsalted Butter or Vegan Spread<br />Filo pastry<br />Melted butter, not hot (about 60g)<br />Method<br />1. Start by making the semolina custard filling.<br />2. Bring the milk to the boil with the sugar and the zest.<br />3. Stir this occasionally to make sure that the milk doesn’t burn on the bottom<br />of the pan.<br />4. Reduce the heat, to medium.<br />5. Sprinkle in the semolina whisking at the same time.<br />6. It will thicken almost instantly but cook it for about 2 minutes, whisking<br />constantly to avoid lumps forming.<br />7. Add a pinch of salt and the small amount of butter and whisk it in.<br />8. Spread the finished custard onto a wide tray or plate then cover it with a<br />sheet of baking paper on the surface to ensure no skin forms.<br />9. Allow this to cool fully. In the meantime we’ll prepare the pastry.<br />10. Lay one sheet of pastry on a chopping board or clean surface, then brush it<br />all over with some melted butter.<br />11. Lay another sheet on top of that, trying to avoid any pockets of air.<br />12. Brush more butter on top, and then lay one more sheet and more butter.<br /><br />Copyright Chris Dodd 2019<br />13. Spoon about 200g of the cool filling in the middle of the pastry and flatten it<br />out.<br />14. Fold the pastry in, one side at a time, brushing with the melted butter to<br />stick each side to the other.<br />15. You should have a nice rectangle parcel. Carefully flip it over and brush the<br />top with more melted butter.<br />16. Use some excess pastry to cut thin strips and lay them in a lattice pattern<br />brushing with butter after each layer of strips. This will help them crisp and<br />colour nicely up as well as sticking them to the top.<br />17. If you are too excited to wait, bake it straight away at 200°C for about 20<br />minutes. Use a fish slice to carefully lift the parcel up and check the bottom<br />to see if it is crispy as well.<br />You can keep these in the fridge, wrapped in baking paper or even<br />clingfilm until you need them.<br /><br />18. Remove golden parcel from the oven and dust it with icing sugar and then<br />drizzle with your favourite honey. Serve it immediately.
