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8 Serves
82 Mins
Preheat your oven to 175°C and prepare the custard by whisking milk, semolina, sugar, and eggs in a saucepan over medium heat until thickened.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
114 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
142 mg / 1,250 mgPotassium
412 mg / 4,700 mgSodium
494 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
1 g / 28 gSugar
61 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
96 gAlcohol
0 g
Layer half of the phyllo dough sheets in a buttered baking dish, brushing each sheet with melted butter, then pour the custard filling evenly over the base.
Top with the remaining phyllo sheets, brushing each with butter, and score the top layers into squares before baking until golden brown.
While the pastry bakes, simmer sugar, water, and lemon zest in a small saucepan to create the syrup, then pour it over the hot pastry immediately after removing from the oven.
21
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