Phyllo-Wrapped Greek Semolina Custard with Citrus Syrup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A luscious Greek dessert featuring a creamy semolina custard encased in flaky phyllo dough, drenched in a fragrant citrus-infused syrup. This mediterranean-inspired desserts ready in about 75 minutes layers sheets phyllo dough sheets, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 sheets phyllo dough sheets
• 100 g unsalted butter
• 150 g granulated sugar
• 120 g semolina flour
• 1 liter whole milk
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 300 ml water
• 3 tbsp fresh lemon juice
• 1 tsp orange zest
• 2 tbsp honey

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a medium saucepan, heat 1 liter whole milk over medium heat until just warm but not boiling, about 5 minutes.
2. Step 2: In a separate bowl, whisk 120 g semolina flour with 150 g granulated sugar and 3 large eggs until smooth. Slowly pour the warm milk into the semolina mixture, whisking constantly to avoid lumps.
3. Step 3: Return the mixture to the saucepan, add 1 tsp vanilla extract and 1 tsp lemon zest, and cook over medium-low heat, stirring continuously for 10 minutes until thickened to a custard consistency. Remove from heat and let cool slightly.
4. Step 4: Brush a 9x9 inch baking dish with 50 g melted unsalted butter. Layer 4 phyllo dough sheets, brushing each generously with melted butter (total 50 g for layering).
5. Step 5: Pour the warm custard over the phyllo layers evenly. Cover with the remaining 4 phyllo sheets, buttering each layer thoroughly. Trim edges if needed.
6. Step 6: Score the top phyllo gently into square or diamond shapes. Bake for 40-45 minutes until golden and crisp.
7. Step 7: While baking, prepare the syrup by combining 300 ml water, 150 g sugar (from the initial granulated sugar), 3 tbsp fresh lemon juice, 1 tsp orange zest, and 2 tbsp honey in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.
8. Step 8: Remove the custard from the oven and immediately pour the warm syrup evenly over the hot pastry. Let it soak and cool for at least 2 hours before serving.