Description
This Orange Blossom Semolina Cream Pie is a Middle Eastern-inspired dessert layered with buttery, golden phyllo and filled with a velvety orange blossom custard. Topped with a fragrant syrup, it’s a show-stopping sweet treat bursting with floral and citrus notes.
Ingredients
For the Custard Filling:
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750 ml whole milk
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80 g fine semolina
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50 g granulated sugar
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1 egg yolk
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1 tsp vanilla extract
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2 tbsp orange blossom water
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Zest of 1 small orange (optional)
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1 tbsp unsalted butter
For the Phyllo Layers:
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12 sheets phyllo pastry, thawed
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100 g unsalted butter, melted
For the Syrup:
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150 g sugar
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120 ml water
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1 tbsp lemon juice
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1 1/2 tbsp orange blossom water
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Optional: thin strip of orange peel
Instructions
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Make the Syrup:
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Combine sugar, water, and lemon juice in a saucepan.
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Simmer and stir until sugar dissolves, then boil for 5 minutes.
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Remove from heat, stir in orange blossom water and peel. Cool completely.
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Prepare the Custard:
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Heat milk and sugar over medium heat.
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Gradually whisk in semolina, stirring constantly until thick (8–10 minutes).
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Off heat, stir in egg yolk, vanilla, orange blossom water, zest (optional), and butter. Let cool slightly.
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Assemble the Pie:
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Preheat oven to 180°C (350°F).
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Butter a 22×30 cm (9×13 inch) baking dish.
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Layer 6 phyllo sheets, brushing each with butter and letting excess hang.
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Spread custard evenly.
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Fold in edges, layer remaining 6 sheets on top (buttered), tucking or trimming edges.
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Bake:
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Score the top into squares or diamonds.
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Bake 40–45 minutes until golden and crisp.
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Add Syrup:
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Immediately pour cooled syrup over the hot pastry.
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Let sit for at least 1 hour before serving.
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Notes
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Semolina should be fine grain for a smooth custard.
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Resting time is key for syrup absorption and flavor melding.
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Garnish with crushed pistachios for added texture and color.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern, Mediterranean Fusion