Greek Phyllo And Cream “Pie”

A sweet pastry from Thessaloniki, Greece, made of crisp, flaky phyllo and a rich, pudding-like cream filling that is thickened in part with semolina.

By 177milkstreet

Original recipe source

Cook time: 105 minutes

Servings: 10

Ingredients

• 6 tablespoons salted butter
• 2.25 cups whole milk
• 1 stick cinnamon stick
• 1 egg large egg
• 2 yolks large egg yolks
• 57 grams fine semolina flour
• 54 grams white sugar
• 2 tablespoons cornstarch
• 0.25 teaspoon table salt
• 1 tablespoon vanilla extract
• 2 teaspoons grated lemon zest
• 4 tablespoons salted butter
• 16 sheets phyllo sheets
• 6 tablespoons salted butter
• 8 teaspoons white sugar
• 6 tablespoons salted butter
• 6 teaspoons white sugar
• 1 for dusting powdered sugar
• 1 for dusting ground cinnamon

Instructions

1. Heat the oven to 350°F with rack in the lower-middle position. Lightly brush an 8-inch square metal baking pan or glass baking dish with melted butter, then line it with a 7-by-16-inch sheet of kitchen parchment so the ends overhang the pan. Brush the parchment (not including the overhang) with melted butter.
2. In a large saucepan, combine the milk and cinnamon stick. Bring to a simmer over medium, then remove from the heat. In a medium bowl, whisk the egg and egg yolks, semolina, sugar, cornstarch and salt until pale and thick. While whisking, slowly ladle in about one-third of the warm milk to temper the egg mixture. While whisking the remaining milk in the saucepan, add the egg-milk mixture. Return the pan to medium and cook, whisking continuously, until the mixture is thickened and large bubbles break on the surface; cook, whisking, for another 2 minutes. Transfer to a large bowl, then whisk in the 57 grams (4 tablespoons) butter, the vanilla and lemon zest. Remove and discard the cinnamon stick; set the filling aside until ready to use.
3. Set the stack of phyllo sheets on the counter, then cover with plastic wrap and a damp kitchen towel to prevent drying.
4. Remove 1 phyllo sheet (keep the remaining sheets covered) and lay it, centered, against the bottom and sides of the prepared pan, allowing the excess to extend past the pan’s edges. Lightly brush the areas of the phyllo that are against the pan with butter, then sprinkle just the bottom with 1 teaspoon sugar. Place a second phyllo sheet perpendicular to the first so the excess extends past the adjoining sides of the pan. Butter and sugar the phyllo as you did the first layer. Repeat the layering in this fashion, brushing each sheet with butter and sprinkling with sugar, 6 more times; you will have used a total of 8 phyllo sheets.
5. Re-whisk the filling (it’s fine if it is still warm), then pour it into the phyllo-lined pan and spread evenly. Lay a phyllo sheet, centered, on the filling, again allowing the excess to extend past the edges of the pan. Brush the phyllo with melted butter and sprinkle with 1 teaspoon sugar. Lay another phyllo sheet on top, perpendicular to the previous one, then butter and sugar it as you did the previous layer. Repeat the layering in this fashion until you have used the 6 remaining phyllo sheets.
6. Using kitchen shears, trim the excess phyllo flush with the edge of the pan, being careful not to cut the parchment, then tuck the edges of the phyllo into the pan. With a knife, cut a 1-inch cross-shaped air vent into the upper phyllo crust.
7. Bake until deep golden brown, about 50 minutes. Cool in the pan on a wire rack for 10 minutes. Using the parchment overhang as handles, lift the “pie” out of the pan and set it directly on the rack; leave the parchment in place. Cool to room temperature, about 2 hours. To serve, slide the “pie” off the parchment and onto a cutting board. Cut into pieces and dust with powdered sugar and ground cinnamon (if using) just before serving.