Ingredients
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For the filling:
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4
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0.5
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2
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1
-
1
-
1
-
For the phyllo pastry cake:
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0.5
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8
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0.25
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For the syrup:
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1
-
1
-
-
1
-
1
Steps
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1
Done
|
Beat the eggs with the sugar until creamy. Set them aside. |
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2
Done
|
Heat the milk in a pot over low heat. Continuously stir while gradually adding the semolina, then the vanilla extract. |
|
3
Done
|
Continue to stir and bring the mixture to a simmer. Remove from heat, add butter and stir more until even. Combine with the egg mixture and set aside. |
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4
Done
|
For the phyllo pastry cake: Coat a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish with melted butter. Line the baking dish with 2 phyllo sheets and coat them with butter. Add the next 2 phyllo sheets and again butter. Continue to add another 2 phyllo sheets and again butter. |
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5
Done
|
Transfer the semolina pudding into the phyllo-lined baking dish. Add the last 2 phyllo sheets and butter, and flip their margins inside over the semolina pudding. |
|
6
Done
|
Sprinkle the top with the sugar. Bake for 25 minutes at 350⁰F/175⁰C. |
|
7
Done
|
For the syrup: Add water and sugar to a medium-sized pan. Let them simmer for 5 minutes and then add lemon zest (or lemon peel), cinnamon stick and honey. After your cake is done, add this syrup over it and bake again for 15 minutes. |
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