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Ingredients
- 4 c. lowfat milk
- 1 1/2 c. granulated sugar
- 1 c. unsalted butter plus
- 2 Tbsp. unsalted butter Zest from 1 lemon
- 3/4 c. fine semolina (preferably Greek)
- 3 lrg Large eggs
- 1/4 c. extra virgin olive oil
- 1/4 c. grnd cinnamon
- 9 x phyllo sheets
- 3 Tbsp. confectioners' sugar
Directions
- In a medium saucepan, combine the lowfat milk, 1 c. granulated sugar, 2 Tbsp. butter and lemon zest. Bring to a simmer over low heat. Whisk in the semolina and cook, stirring, till the mix is thick, 6 to 8 min. Remove from heat and whisk in the Large eggs, one at a time. Return saucepan to heat and cook, stirring constantly, for 30 to 40 seconds, to cook the Large eggs. Remove custard from heat and let cold to room temperature.
- Preheat oven to 325 degrees. In a small saucepan, heat the remaining 2 sticks butter with the oil; use some of this mix to brush an 8-inch round nonstick springform baking pan. In a small bowl, combine the remaining 1/2 c. granulated sugar and 1 Tbsp. of the cinnamon.
- Stack phyllo on a work surface and cover with parchment paper then with a damp kitchen towel. Working with one sheet of phyllo at a time, place one of the corners into the center of the pan and gently press the dough so which it fits tightly into the pan. Lay the corner of a second sheet of phyllo into the center of the pan, slightly overlapping the first sheet of phyllo. Press the second sheet tightly into the pan. Lay a third sheet of phyllo in the same manner, covering the remainder of the pan (one layer of dough is now completed). Using a pastry brush, brush the phyllo with a generous amount of the butter mix. Lightly sprinkle with cinnamon-sugar mix.
- Place three more sheets of phyllo into the pan in the same manner, brushing with the butter mix and sprinkling with cinnamon sugar. Repeat process again with the remaining 3 sheets of phyllo (you will now have completed three layers). Fill phyllo-lined pan with the custard; spread proportionately.
- Working with one layer at a time, fold phyllo sheets toward the center of the pan. Brush generously with the butter mix and sprinkle with cinnamon sugar. Repeat folding, buttering, and sprinkling till all layers have been folded toward the center. Don't sprinkle the top layer as the sugar may burn and darken the pastry. Prick all over with a fork and bake, on a Silpat-lined baking sheet, till golden, about 1 hour.
- Combine the remaining Tbsp. of cinnamon with the confectioners' sugar and sprinkle over the surface of the phyllo when removed from oven. Let rest 5 - 10 min before slicing. Serve hot or possibly at room temperature.
- This recipe yields 1 eight-inch round pastry.
- Yield: 1 eight-inch round pastry
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