Description
A modern twist on the classic Greek dessert, featuring delicate phyllo swirls filled with creamy semolina custard, crushed pistachios, and a hint of mastika.
Ingredients
Scale
For the Crust:
- 1 cup semolina
- 4 cups whole milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon mastika powder
- 1/2 cup unsalted butter, melted
- 10 sheets phyllo dough, thawed
- 1/2 cup finely chopped pistachios
- 1/2 cup simple syrup (for brushing)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a saucepan, heat milk over medium heat until steaming. Gradually whisk in semolina and sugar, stirring constantly until thickened. Remove from heat.
- Beat eggs in a small bowl, then temper with a spoonful of the hot semolina mixture. Stir tempered eggs back into the saucepan along with vanilla and mastika powder.
- Lay one phyllo sheet on a clean surface, brush lightly with melted butter, and sprinkle with some pistachios. Repeat with remaining sheets, stacking them.
- Spread the semolina custard evenly over the top phyllo sheet. Carefully roll the stack into a tight log, then slice into 1-inch swirls.
- Arrange swirls in the prepared baking dish. Brush tops with remaining butter and bake for 25-30 minutes, until golden and crisp.
- Remove from oven and immediately brush with simple syrup. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.