A dreamy Middle Eastern fusion of floral semolina custard and golden, syrup-soaked phyllo layers—a slice of sunshine wrapped in crispy, fragrant goodness.
Why You’ll Love This Recipe
The semolina custard is silky, warm, and gently floral—like eating orange-scented clouds.
Crispy phyllo and fragrant syrup create a beautiful contrast in texture and aroma.
No-bake custard and simple syrup pairing make this a crowd-pleasing dessert with elegant flair.
Perfect for special occasions or anytime you want to impress with something unique and delightful.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Custard Filling:
750 ml whole milk
80 g fine semolina
50 g granulated sugar
1 egg yolk
1 tsp vanilla extract
2 tbsp orange blossom water
Zest of 1 small orange (optional)
1 tbsp unsalted butter
Phyllo Layers:
12 sheets phyllo pastry, thawed
100 g unsalted butter, melted
Syrup:
150 g sugar
120 ml water
1 tbsp lemon juice
1½ tbsp orange blossom water
Optional: thin strip of orange peel
Directions
Make the Syrup First:
In a small saucepan, combine sugar, water, and lemon juice. Bring to a simmer and stir until dissolved. Allow to boil for 5 minutes. Remove from heat, then stir in orange blossom water and optional orange peel. Allow the syrup to cool completely.
Prepare the Custard Filling:
In a saucepan over medium heat, warm milk and sugar. Gradually whisk in semolina to avoid lumps, stirring constantly until thick and smooth, about 8–10 minutes. Remove from heat and stir in egg yolk, vanilla, orange blossom water, orange zest (if using), and butter. Let cool slightly.
Assemble the Pie:
Preheat oven to 180 °C (350 °F). Butter a 22 × 30 cm (9 × 13‑inch) baking dish.
Layer 6 phyllo sheets in the dish, brushing each with melted butter and allowing edges to hang over.
Pour the semolina custard over the phyllo base and spread evenly.
Fold in the overhanging edges, then layer the remaining 6 phyllo sheets on top, brushing each with butter and neatly tucking or trimming the edges.
Bake Until Golden:
Use a sharp knife to score the top into squares or diamonds. Bake for 40–45 minutes, until the phyllo is crisp and deeply golden.
Syrup Soak:
Immediately upon removing from the oven, pour the cooled syrup evenly over the hot pastry. Let the pie absorb the syrup for at least 1 hour before serving.
Servings and timing
Yield: 12 squares
Preparation time: 25 minutes
Cook time: 45 minutes
Rest time (syrup soak): 1 hour
Total time: Approximately 2 hours 10 minutes
Variations
Nut topping: Sprinkle toasted pistachios or almonds on top before baking for extra crunch.
Rose water twist: Replace part of the orange blossom water with rose water for a subtly different floral note.
Honey syrup: Substitute part of the sugar with honey in the syrup for deeper sweetness.
Fruit infusion: Add a layer of thin orange or lemon slices between the custard and phyllo layers.
Mini pies: Use individual ramekins and adjust baking time accordingly for smaller servings.
Storage/reheating
Storage: Cover and refrigerate for up to 3 days.
Freezing: Freeze uncut slices in an airtight container for up to 1 month. Thaw in the refrigerator.
Serving after chilling: Allow slices to come to room temperature before serving—they regain crispness and flavor.
FAQs
1. Can I make the syrup ahead of time?
Yes. The syrup can be prepared and refrigerated up to a week in advance. Bring to room temperature before using.
2. Why do you cool the syrup before pouring?
A cooled syrup prevents the custard from becoming soggy and ensures even absorption into the phyllo.
3. Can I use store-bought custard instead?
Homemade semolina custard offers the best texture and authentic floral essence. Store-bought custard will alter the final taste and texture.
4. Can I omit the egg yolk?
While the yolk adds richness and stability, you can omit it if needed. The custard will be less silky but still delicious.
5. Do I have to score before baking?
Yes. Scoring guides cutting after baking and allows the syrup to penetrate evenly.
6. Can I make this gluten-free?
Yes—use gluten-free phyllo or substitute with well-layered, buttered gluten-free puff pastry sheets.
7. Is orange zest necessary?
No, but it enhances the citrus aroma and gives the custard fresh, vibrant notes.
8. Can I bake in a different pan size?
Yes. For smaller pans, reduce phyllo layers and adjust baking time downward to avoid burning.
9. Can I skip the orange blossom water?
You can, but the floral note is central to the dish’s character. If omitted, consider using vanilla or rose water.
10. How do I get extra crispy layers?
Use full butter for brushing the phyllo and bake until the top is deeply golden. Allow syrup absorption at room temperature to maintain crispness.
Conclusion
This Orange Blossom Semolina Cream Pie brings Middle Eastern elegance to your table with its silky custard, aromatic syrup, and golden phyllo layers. Effortlessly impressive and full of floral charm, it’s the perfect dessert to savor slowly—or serve to guests with pride. Enjoy each fragrant, syrup-kissed bite!
[tasty-recipe id=”19364″]