Greek Honey Phyllo Pastry

This Greek honey dessert brings together crisp layers of buttery phyllo with a creamy, warmly spiced semolina custard, finished with a drizzle of golden honey and toasted sesame seeds. It’s a traditional treat that feels both comforting and elegant, perfect for special occasions or when you want to impress with something homemade yet approachable.

I discovered this dessert during a visit to Greece and kept coming back to it because of the perfect balance between the crisp phyllo and luscious filling. Now I make it whenever I want to share a little sunshine and warmth with friends.

Ingredients

• Phyllo dough: eight sheets ensure a light and flaky texture— keep covered with a damp cloth to prevent drying
• Unsalted butter: one cup melted to brush each layer and create richness and crispness
• Semolina flour: one cup provides the custard’s structure and a slight nutty flavor, best fresh for the best texture
• Eggs: three large eggs bind the custard and add creaminess
• Granulated sugar: three quarters cup sweetens without overpowering the spices
• Whole milk: two cups makes the custard smooth and tender (full-fat is best for richness)
• Ground cinnamon: one teaspoon adds warm and aromatic undertones, ideally fresh ground for intensity
• Ground nutmeg: half teaspoon gives a subtle nutty warmth, freshly grated if possible
• Pinch of salt: balances the sweetness and enhances the spices
• Honey: half cup warmed to drizzle on top for natural sweetness and a beautiful glossy finish
• Sesame seeds: two tablespoons toasted for a nutty crunch and traditional flair

Instructions

Savor the Setup:

Preheat your oven to one hundred seventy—five degrees Celsius. Generously butter a twenty—three by thirty—three centimeter baking dish to ensure the phyllo layers don’t stick and crisp up beautifully.

Layer the Phyllo:

Place one sheet of phyllo dough in the baking dish, then brush it thoroughly with melted butter. Repeat this process with six more sheets, brushing butter on each. This layering forms a crispy, golden base that contrasts with the creamy filling. Keep unused sheets covered so they don’t dry out.

Prepare the Custard:

In a mixing bowl, whisk together the semolina flour, eggs, sugar, and milk until smooth and creamy. Add the ground cinnamon, nutmeg, and a pinch of salt, then whisk again to combine the warm spices evenly into the custard base.

Assemble and Top:

Pour the semolina mixture evenly over the prepared phyllo base. Place the final sheet of phyllo dough on top and brush it with the remaining melted butter. Lightly score the top layer with a sharp knife to allow steam to escape and to create a nice cutting guide later.

Bake to Perfection:

Bake the assembled pie for forty to forty—five minutes or until the top is a deep golden color and the custard has set firmly. Once done, remove from the oven and let cool for about ten minutes to develop flavors and make slicing easier.

The Finishing Touch:

Drizzle the warm honey over the cooled dessert and sprinkle with toasted sesame seeds for a perfect balance of sweetness and crunch. Slice and serve it warm or at room temperature to enjoy all the layers at their best.

My favorite part about this dessert is the way the toasted sesame seeds add a subtle crunch that plays off the sticky honey drizzle. I recall making this recipe with my grandmother who always insisted on brushing each phyllo sheet carefully to achieve perfect layers. That ritual made the dessert feel extra special every time.

Storage Tips

Store leftovers covered in an airtight container at room temperature for one to two days to maintain crispness on top. You can refrigerate, but the pastry will soften— warm briefly in the oven to refresh the texture before serving.

Ingredient Substitutions

Butter can be swapped for ghee or a high quality margarine if you prefer dairy free but expect a slight flavor difference. Semi—skimmed milk may be used, though whole milk keeps the custard richer. Maple syrup can replace honey for drizzling if you want a different natural sweetness.

Serving Suggestions

Serve this dessert with a drizzle of additional honey and a dollop of Greek yogurt or crème fraîche to balance the sweetness. Pair it with strong coffee or black tea to cut through the richness and enhance the warm spices.

This Greek honey phyllo dessert balances crisp layers with a spiced semolina custard for an elegant, comforting finish. Serve warm or at room temperature with a drizzle of honey and a sprinkle of toasted sesame seeds.

Common Questions About Recipes

→ What type of phyllo sheets work best for this pastry?

Use fresh or well-thawed phyllo sheets that are pliable and not dried out. Keep sheets covered with a damp cloth while assembling to prevent drying.

→ Can I substitute semolina flour with another ingredient?

Semolina provides a unique texture and flavor; however, fine cornmeal or all-purpose flour may be used, though results may vary.

→ How should the honey be prepared before drizzling?

Warm the honey slightly to make it more fluid and easier to drizzle evenly over the baked pastry without crystallizing.

→ What is the purpose of scoring the top phyllo layer?

Scoring helps guide even cutting and allows steam to escape during baking, ensuring a crisp and evenly cooked surface.

→ How can I store leftovers to maintain crispness?

Store leftovers covered at room temperature for up to 2 days. Reheat gently to refresh the crisp texture but avoid refrigeration which can soften the phyllo.