Phyllo-Custard Pie

Name: Phyllo-Custard Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 cinnamon sticks, broken in half; 2 larges eggs; 1 teaspoon grated orange peel; 10 sheets 10 fresh phyllo pastry sheets or frozen, thawed; 118 milliliters semolina flour; 414 milliliters sugar; 11 Tbsps (about) unsalted butter, melted; 2 teaspoons vanilla extract; 158 milliliters water; 710 milliliters whole milk

Phyllo-Custard Pie might be just the dessert you are searching for. This vegetarian recipe serves 10. One serving contains 394 calories, 6g of protein, and 17g of fat. If you have milk, eggs, orange peel, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Stir 1 1/4 cups sugar and 2/3 cup water in heavy medium saucepan over medium heat until sugar dissolves.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add cinnamon sticks and 1/2 teaspoon orange peel and simmer 2 minutes. Set syrup aside to cool.

Ingredients you will need

Cinnamon Stick

Orange Zest

Syrup

Preheat oven to 350°F.

Equipment you will use

Oven

Mix semolina and 1/2 cup sugar in heavy medium saucepan.

Ingredients you will need

Semolina

Sugar

Equipment you will use

Sauce Pan

Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally. Boil until mixture is thick and creamy, whisking constantly, about 3 minutes.

Ingredients you will need

Butter

Milk

Equipment you will use

Whisk

Remove from heat.

Whisk eggs and 1/2 teaspoon orange peel in medium bowl to blend. Gradually whisk in semolina mixture.

Ingredients you will need

Orange Zest

Semolina

Egg

Equipment you will use

Whisk

Bowl

Mix in vanilla. Cool filling completely.

Ingredients you will need

Vanilla

Lightly butter 10-inch glass pie dish.

Ingredients you will need

Butter

Equipment you will use

Pie Form

Place 1 phyllo sheet in bottom of dish.

Brush with melted butter. Top with second sheet. Continue layering with 3 more sheets, brushing each with butter. Spoon filling into dish. Top with 5 more phyllo sheets, brushing each with butter. Using scissors, trim excess phyllo from sides of dish. With very sharp knife, score tip of phyllo sheets, forming diamond pattern.

Ingredients you will need

Filo Pastry