Greek Honey Custard Pie Recipe With Phyllo (Sugar-Free)
User Reviews
5
Greek Honey Custard Pie Recipe With Phyllo (Sugar-Free)
Description
The custard combines goat milk and honey heated together and then tempered into beaten eggs before being returned to heat with semolina flour, orange zest, and vanilla extract. The cooking process thickens the mixture to a creamy consistency with small bubbles forming on the surface. The base consists of four phyllo sheets layered in a greased round baking pan with melted butter brushed between sheets for a crisp, golden crust.
Once prepared, the custard is poured over the phyllo base and baked to set. After baking, the pie is topped with a honey and ground cinnamon mixture, optionally garnished with chopped walnuts for added flavor and crunch. The pie showcases natural sweetness from honey without added sugar and combines delicate floral and citrus notes from the orange zest.
This pie is suitable for those who prefer natural sweeteners and enjoy the combination of creamy custard with flaky pastry. The phyllo base adds a crisp textural contrast to the smooth custard. The cinnamon-honey topping provides warmth and depth to the flavor profile.
Ingredients
- 140 grams honey
- 3 large egg
- 120 grams fine semolina flour
- orange zest
- 1 teaspoon vanilla extract
For The Cream:
- 1 litter goat milk
For The Phyllo Base:
- 4 phyllo pastry sheets
- 70 grams butter
For Topping:
- 150 grams honey
- 15 grams ground cinnamon
- Optional: walnuts chopped
Instructions
For The Cream:
- In a cooking pot whisk together the milk and honey.
- Heat over medium-high heat by whisking constantly.
- In a medium-sized mixing bowl, whisk the eggs.
- Once the milk reaches a boiling point, start pouring it into the eggs. Small drops at a time while whisking the eggs constantly.
- Once you have added at least half the amount of milk into the eggs, transfer back to the pot . Add the orange zest and vanilla extract.
- Add the semolina and keep whisking until bubbles start to form on the surface. At this point the cream will start to thicken cook for 1-2 minutes more until cream thickens sufficiently. Remove from heat and set aside.
For The Phyllo Base:
- Preheat oven to 170°C / 338°F.
- Melt the butter. Grease a 12-inch round baking pan with some of the butter.
- Take 1 phyllo pastry sheet and cover the bottom of the pan. Grease the phyllo with butter.
- Add 3 more phyllo sheets the same way. Greasing each one very well and making sure that the bottom of the pan is covered on all sides.
- Add the cream and spread it evenly with a spoon. Take the excess phyllo that hangs out of the pan and roll it inwards on top of the cream. In order to give a crumbly pie edge look.
- Bake for aproximately 30 minutes. Until both the phyllo and the cream get a nice golden brown color.
For The Topping:
- Let pie reach room temperature. Than sprinkle with honey and cinnamon. And walnuts if you like.
- Cut to 8 pieces and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 203mg | 68% |
| Sodium | 160mg | 7% |
| Potassium | 57mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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