Custard:
1 quart Milk
4 ounces Granulated sugar
4 1/2 ounces Semolina flour
2 ounces Unsalted butter
1 tablespoon Orange zest, finely grated
2 teaspoons Vanilla extract
5 Eggs, beaten
Crust:
6 fluid ounces Clarified butter
1 pound Phyllo dough, thawed (approx. 24 sheets)
Egg wash, as needed
Spiced syrup:
4 fluid ounces Water
4 ounces Granulated sugar
2 fluid ounces Honey
1 Cinnamon sticks
3 Whole cloves
Servings: 16
1. In a large saucepan, combine the milk and sugar. Bring to a boil, stirring to dissolve the sugar. Gradually whisk in the semolina. Continue whisking until the mixture thickens and becomes smooth, approximately 2 minutes.
2. Add the 2 ounces (60 grams) of unsalted butter, stirring to melt. Remove from the heat and stir in the orange zest and vanilla. Cool the custard to room temperature, then whisk in the beaten eggs.
3. Brush the baking dish with clarified butter. Spread out the phyllo dough on a work surface and cover with a damp towel and then with plastic wrap to prevent it from drying out. Place one sheet of phyllo in the baking dish. Brush with clarified butter and top with another sheet of phyllo. Repeat until 12 sheets of phyllo have been placed in the baking pan.
4. Spread the custard evenly over the phyllo. Top the custard with the remaining phyllo, brushing clarified butter between each sheet. Brush the top layer with egg wash. Cut through the phyllo top to mark servings.
5. Bake at 350°F (180°C) until the phyllo is a deep golden brown and the custard is set, approximately 55 minutes.
6. Prepare the syrup by combining all the ingredients in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Allow the syrup to boil for 5 minutes. Remove from the heat and set aside to cool, then remove the cloves and cinnamon.
7. When the pie is removed from the oven, immediately begin pouring the syrup slowly over the pie, allowing the syrup to soak in before adding more. Chill the pie before cutting for service.
8. Yield: 1 Pan, 9 x 12 In.
1 quart Milk
4 ounces Granulated sugar
4 1/2 ounces Semolina flour
2 ounces Unsalted butter
1 tablespoon Orange zest, finely grated
2 teaspoons Vanilla extract
5 Eggs, beaten
Crust:
6 fluid ounces Clarified butter
1 pound Phyllo dough, thawed (approx. 24 sheets)
Egg wash, as needed
Spiced syrup:
4 fluid ounces Water
4 ounces Granulated sugar
2 fluid ounces Honey
1 Cinnamon sticks
3 Whole cloves
Servings: 16
1. In a large saucepan, combine the milk and sugar. Bring to a boil, stirring to dissolve the sugar. Gradually whisk in the semolina. Continue whisking until the mixture thickens and becomes smooth, approximately 2 minutes.
2. Add the 2 ounces (60 grams) of unsalted butter, stirring to melt. Remove from the heat and stir in the orange zest and vanilla. Cool the custard to room temperature, then whisk in the beaten eggs.
3. Brush the baking dish with clarified butter. Spread out the phyllo dough on a work surface and cover with a damp towel and then with plastic wrap to prevent it from drying out. Place one sheet of phyllo in the baking dish. Brush with clarified butter and top with another sheet of phyllo. Repeat until 12 sheets of phyllo have been placed in the baking pan.
4. Spread the custard evenly over the phyllo. Top the custard with the remaining phyllo, brushing clarified butter between each sheet. Brush the top layer with egg wash. Cut through the phyllo top to mark servings.
5. Bake at 350°F (180°C) until the phyllo is a deep golden brown and the custard is set, approximately 55 minutes.
6. Prepare the syrup by combining all the ingredients in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Allow the syrup to boil for 5 minutes. Remove from the heat and set aside to cool, then remove the cloves and cinnamon.
7. When the pie is removed from the oven, immediately begin pouring the syrup slowly over the pie, allowing the syrup to soak in before adding more. Chill the pie before cutting for service.
8. Yield: 1 Pan, 9 x 12 In.
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