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1. Prepare the custard:
In a saucepan over medium heat, warm the milk until hot but not boiling.
Slowly whisk in the semolina and sugar. Cook, stirring constantly, until the mixture thickens (about 5–7 minutes).
Remove from heat, stir in butter and vanilla.
In a separate bowl, beat the eggs. Slowly temper the eggs by adding a bit of the hot custard into them while whisking.
Add the tempered eggs back into the custard and whisk well. Set aside to cool slightly.
2. Prepare the phyllo:
Preheat oven to 350°F (175°C).
Brush a 9×13-inch baking dish with melted butter.
Take one phyllo sheet at a time, scrunch it like an accordion or fan, and place it in the dish in a row.
Repeat with remaining sheets until the base is filled with crinkled rows.
Bake the plain phyllo sheets for 10–15 minutes until slightly golden and crisp.
3. Assemble & bake:
Pour the custard evenly over the baked phyllo sheets.
Bake again for 25–30 minutes, or until the custard is set and the top is golden brown.
Let cool for 10 minutes before slicing.
🍽 Serve:
Dust with powdered sugar and cinnamon if desired.
Best served slightly warm or at room temperature.
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