Description
Golden Greek Honey Pie is a delightful and traditional dessert featuring layers of crisp phyllo dough filled with a smooth semolina custard, flavored with warming cinnamon and nutmeg. Baked to a golden perfection and finished with a drizzle of honey and a sprinkle of toasted sesame seeds, this pie offers a perfect balance of sweetness and texture, making it an irresistible treat for any occasion.
Ingredients
Scale
Phyllo Base
- 8 sheets phyllo dough
- 1 cup unsalted butter, melted
Custard Filling
- 1 cup semolina flour
- 3 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
Topping
- 1/2 cup honey, warmed
- 2 tablespoons sesame seeds, toasted
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 175°C (350°F). Butter a 23×33 cm (9×13 inch) baking dish thoroughly with melted unsalted butter to ensure the phyllo sheets won’t stick.
- Assemble Phyllo Layers: Place one sheet of phyllo dough into the greased baking dish and brush it generously with melted butter. Repeat this process with six more sheets, brushing each layer with butter to create a rich, flaky base.
- Make Semolina Custard Filling: In a mixing bowl, whisk together the semolina flour, eggs, granulated sugar, whole milk, ground cinnamon, ground nutmeg, and a pinch of salt until smooth and fully combined, forming the custard base for the pie.
- Pour the Custard: Carefully pour the semolina custard mixture over the layered phyllo dough, making sure the filling is evenly distributed.
- Add Final Phyllo Sheet: Place the final remaining sheet of phyllo dough on top of the filling and brush it with the remaining melted butter to seal the pie and create a golden crust.
- Score the Top: Using a sharp knife, lightly score the top phyllo sheet to allow steam to escape and to make slicing easier after baking.
- Bake the Pie: Bake in the preheated oven for 40 to 45 minutes until the top turns a beautiful golden brown and the custard filling is set firmly.
- Cool and Garnish: Remove the pie from the oven and let it cool for about 10 minutes. Then drizzle the warmed honey evenly over the top and sprinkle with toasted sesame seeds for a delightful finishing touch.
- Serve: Slice the pie into 12 servings and serve warm or at room temperature for the best flavor and texture experience.
Notes
- Ensure to gently handle phyllo dough as it can dry out quickly; keep unused sheets covered with a damp cloth.
- Warming the honey makes it easier to drizzle evenly over the pie.
- To toast sesame seeds, heat them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes.
- Letting the pie cool slightly helps the custard set further, improving slicing and serving.
- This pie is best enjoyed the same day but can be stored in the refrigerator for up to 2 days, reheat gently before serving.
