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A semolina custard wrapped in phyllo pastry and soaked in syrup — a traditional Greek sweet.
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True to its name meaning "milk pie," this traditional sweet wraps a smooth custard made from semolina and milk in crisp phyllo pastry, baking it before soaking it generously in cold syrup while still hot from the oven. The textural contrast between the crisp exterior and creamy custard interior is the main appeal, with a refreshing hint of lemon as an accent. It's a staple item at Greek pastry shops (zacharoplastio).
Warm the milk and gradually add the semolina flour, simmering until thickened.
Add beaten egg and sugar, mixing to make a custard, and let cool.
Line a baking dish with pastry sheet and brush with melted butter.
Pour in the custard and cover with the other pastry sheet.
Bake at 350°F (180°C) for about 35 minutes until the surface is golden.
In a separate pot, simmer sugar, water, and lemon juice to make a syrup, and pour it over the pastry while still hot to finish.