![\"phyllopie2\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/phyllopie2.gif?resize=450%2C535\" "\\"phyllopie2\\"")
<\/p>\nSweet, creamy, rich and wonderful. \u00a0I made Greek food for dinner on Friday night, and I wanted to make a Greek dessert that wasn’t baklava. \u00a0I love baklava and have a good recipe for it that hasn’t failed me yet, but I wanted to try something new.<\/p>\n
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There were so many different recipes and methods for this dessert. \u00a0Some were made in a 9×13 pan. \u00a0Others were made into individual little pies. \u00a0I baked mine in a 9 inch pie plate, and it turned out well. \u00a0There is something appealing to me about doing this dessert in little individual packages so that more of the phyllo stays nice and crisp. \u00a0However, the pie plate was nice and self contained with no serious risk of leaking.<\/p>\n
This dessert is made of a custard of milk, eggs, semolina flour, sugar and butter wrapped in phyllo and soaked in some type of syrup after baking. \u00a0The kind of milk, number of eggs, and flavor of syrup varied quite a bit in the recipes I browsed, but the methods were all similar. \u00a0I chose this recipe from Epicurious\u00a0.<\/p>\n
Stir 1 1\/4 cups sugar and 2\/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Add cinnamon sticks and 1\/2 teaspoon orange peel and simmer 2 minutes. Set syrup aside to cool.<\/p>\n
Preheat oven to 350\u00b0F. Mix semolina and 1\/2 cup sugar in heavy medium saucepan. Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally. Boil until mixture is thick and creamy, whisking constantly, about 3 minutes. Remove from heat. Whisk eggs and 1\/2 teaspoon orange peel in medium bowl to blend. Gradually whisk in semolina mixture. Mix in vanilla. Cool filling completely.<\/p>\n
Lightly butter 10-inch glass pie dish. Place 1 phyllo sheet in bottom of dish. Brush with melted butter. Top with second sheet. Continue layering with 3 more sheets, brushing each with butter. Spoon filling into dish. Top with 5 more phyllo sheets, brushing each with butter. Using scissors, trim excess phyllo from sides of dish. With very sharp knife, score tip of phyllo sheets, forming diamond pattern.<\/p>\n
Bake pie until phyllo is golden brown and filling is set, about 45 minutes. Transfer pie to rack. Immediately strain 1 cup cooled syrup over pastry. Cool completely. Cut into wedges and serve.<\/p>\n
I LOVED this pie. \u00a0Crisp phyllo encasing a creamy custard. \u00a0Just delightful. \u00a0It was too rich for Ben, but most desserts are. \u00a0It was good at room temperature, but so lovely after it had chilled in the fridge for a few hours…and delicious the next day as well! \u00a0The cinnamon syrup is essential and gives the pie a nice flavor. \u00a0Try this next time you want a fairly easy and very \u00a0impressive dessert.<\/p>\n
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![\"phyllopie3\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/phyllopie3.gif?resize=400%2C416\" "\\"phyllopie3\\"")
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