Friday, 26 December 2014



phyllo pastry 
milk: 3 cups
Fine Semolina 1 cup 
I teaspoon solvable gelatine (optional)
Raw sugar: 1/2 cup or to taste
vanilla essence: 2 tsp
Unsalted butter: 250g, melted
You may add 1 egg if you wish ( I don't) 

For the syrup
Raw sugar: 2 cup
water: 2 cup
1/4 cup of good quality honey
lemon juice: 1 tablespoons
Stick of cinnamon

Beat with electric mixer 1 cup of cold milk sugar and semolina until all has combined 
Place over a hot  plate and heat the rest of the milk gently until it comes to a simmer stirring continuously. Pour the rest milk into the mixture to heat and thicken stirring constantly so that it doesn't catch on the bottom. Make sure that mixture is not too thick because when it bakes it will thicken further. A good test is dip a spoon in to the custard it should be coated it with one and a half millimetres of custard. Remove from the heat, add the vanilla and stir well. 

Preheat the oven to 180°C. Grease a baking dish and line with half the phyllo pastry brushing each sheet with butter. Pour in the custard .  Cover with the remaining Philo sheets  buttering each sheet. 
To prepare the syrup, dissolve the raw sugar (2 cups) and honey in the water (2cups) and simmer add a stick of cinnamon on over medium heat add the 1Tbs of lemon juice. This will help the syrup to thicken. stir so that the sugar dissolves. Cook until it just starts to have bubbles (do not let it colour too much) then take off the heat to cool. When cooled add vanilla sugar or essence and stir in to the syrup.
Pour the custard into the phyllo base then add a top layer of phyllo making sure each layer is buttered before the next layer is added. 
Score the top of the dessert with a sharp knife. Bake for 40-45 minutes until the top is golden brown. Take out of the oven and while still hot pour the cool syrup over it. Let it cool to room temperature before you put in a refrigerator to set for at least an hour then it's ready to enjoy!