Greek Honey Phyllo Pastry (Printer-Friendly Version)
Golden phyllo layered with spiced semolina custard, honey, and toasted sesame for a warm, crisp finish.
# What You'll Need:
→ Pastry
01 -
8 sheets phyllo dough
02 -
227 grams unsalted butter, melted
→ Filling
03 -
120 grams semolina flour
04 -
3 large eggs
05 -
150 grams granulated sugar
06 -
480 milliliters whole milk
07 -
1 teaspoon ground cinnamon
08 -
1/2 teaspoon ground nutmeg
09 -
Pinch of salt
→ Finishing
10 -
170 grams honey, warmed
11 -
2 tablespoons toasted sesame seeds
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking dish with melted butter.
02 -
Layer one sheet of phyllo dough in the baking dish and brush evenly with melted butter. Repeat with six more sheets, brushing each layer with butter as you stack.
03 -
Whisk together semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and a pinch of salt until smooth and well combined.
04 -
Pour the semolina custard evenly over the phyllo layers. Cover with the last sheet of phyllo dough and brush with melted butter.
05 -
Lightly score the top phyllo layer with a sharp knife to mark serving portions. Bake for 40–45 minutes until the surface is golden brown and the filling is set. Allow to cool for 10 minutes.
06 -
Drizzle the warm honey over the baked dessert and sprinkle with toasted sesame seeds. Slice and serve warm or at room temperature.
# Additional Tips:
01 -
Cover unused phyllo sheets with a damp cloth to prevent drying during assembly.