Honey Semolina Custard Pie
Also known as "Galatoboureko", this Greek dessert is life-changing!
Place the milk, sugar, semolina, 4 tablespoons butter, lemon zest, cinnamon stick and salt in a heavy saucepan and stir constantly until thickened. Continue to cook the custard gently over very low heat for 3 to 4 minutes. Remove the pan from the heat and remove the cinnamon stick. Cover the top with a piece of buttered parchment or waxed paper to prevent a skin from forming. Let cool.
When the custard mixture is cool, blend in the eggs and vanilla.
Butter a 13 X 9-inch baking dish. Cut all of the phyllo into 13 X 9-inches.
Place one piece of phyllo on the bottom of the baking dish. Brush lightly with melted butter. Continue for 14 more layers, brushing with butter between each layer. Pour the custard on top of the buttered phyllo and spread evenly. Place one piece of phyllo on top of the custard. Brush lightly with melted butter. Continue for 14 more layers, brushing with butter between each layer.
Preheat an oven to 350 F.
Brush the top with the remaining butter and score through the top 3 sheets of phyllo 3-inches apart in a diagonal pattern. Turn the pan 90 degrees and score again 3-inches apart creating a diamond pattern. If needed, trim the edges. Bake until golden brown and the custard is set and a knife inserted into the center comes out clean, about 45 minutes. Pour half of the honey syrup over the top and let cool on a wire rack.
Serve warm or room temperature with the remaining honey syrup.
1 cup sugar
1 cup water
1 cinnamon stick
2 teaspoons lemon juice
1 3-inch piece lemon zest removed with a vegetable peeler
1/4 cup honey
Place the ingredients in a heavy saucepan and stir over heat until the sugar dissolves. Bring to a boil and boil over moderately high heat for 12 minutes and cool to lukewarm before straining.
Crust- 1/4 cup confectioner’s sugar
3/4 cup all-purpose flour
¼ cup almond flour
1/8 teaspoon salt
½ cup or 8 tablespoons unsalted butter, out of the refrigerator 30 minutes
4 large eggs
1 cup sugar
1/3 cup freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons all-purpose flour
¼ teaspoon baking powder