Semolina Custard Wrapped In Flaky Phyllo Recipe

Cook Semolina

In a medium saucepan, heat the milk over medium heat until it begins to steam. Gradually whisk in the semolina, stirring constantly to prevent lumps. Continue to cook for about 5 minutes until the mixture thickens.

Add Flavorings

Once thickened, reduce the heat to low and stir in the sugar, vanilla extract, and a pinch of salt. Cook for an additional 2-3 minutes until well combined and smooth.

Cool Custard

Remove the saucepan from heat and stir in the butter until melted. Allow the custard to cool for about 15 minutes.

Layer Phyllo Sheets

Preheat your oven to 375°F (190°C). On a clean surface, lay out one phyllo sheet and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have layered 5 sheets.

Fill Phyllo Cups

Spoon a generous amount of the cooled semolina custard into the center of the layered phyllo dough. Fold the edges of the phyllo over the custard to wrap it up, creating a parcel.

Bake

Place the wrapped parcels on a baking sheet lined with parchment paper. Brush the tops with more melted butter. Bake in the preheated oven for 25-30 minutes or until golden brown.

Plate and Garnish

Remove the custard parcels from the oven and let them cool for a few minutes. Drizzle with Orino honey and sprinkle with powdered sugar before serving warm.