Reviewer:

Adilah

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Reviewed: Aug. 17, 2008

I liked this but my husband and brother didn't. I think it's one of those love or hate recipes. I added more sugar. May make less next time if I'm the only one eating it. Darn, I was excited about this one. (FYI- I liked this way better cold. If you like custard or flan-like textures, you will probably like this.)

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Reviewer:

Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Apr. 25, 2008

Made this recipe as stated, only I used 5 eggs plus increased the sugar from 200g to 250g and because I've not heard or ever seen "Phylo" dough (is it an American thing?), used Fillo pastry instead. Sweetness was just right - not bland or too sweet. The mixture turned out like custard, and tended to spill out when cutting up the pie. Maybe this has to do with using delicate Fillo pastry instead of dough? Overall, the taste was very good. I didn't make the sauce but just sprinkled the top with icing sugar which was ok. Next time I'll just be trying to make the mixture a bit more thick so it doesn't spill.

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Reviewer:

kimbopumpkin

Cooking Level: Intermediate

Living In: Newcastle, New South Wales, Australia

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Reviewed: Jan. 14, 2008

Wonderful recipe. I did take the advice of one of the others who rated this and increased the sugar to 1 3/4 cups. I also increased the semolina (Cream of Wheat Cereal) to 3/4 cup, increased eggs to 5 and vanilla to 1 teaspoon. It was outstanding! (I actually combined 3 different recipes using this as the basic. It was wonderful!!

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Reviewer:

Harriet

Cooking Level: Professional

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Reviewed: Oct. 17, 2007

Wonderful, really authentic in flavor. Increase the sugar though for more Western tastes, I'd say increase it to 1 3/4 cups to 2 cups sugar if you plan on feeding it to people who didn't grow up eating it.

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Reviewer:

Amanda

Cooking Level: Beginning

Living In: Gainesville, Florida, USA

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Reviewed: Dec. 25, 2006

It really had a good flavor and I received many compliments from people who had never eaten anything similar. I found that baking for 45 minutes was too long. I checked on it after 40 minutes and the filling looked a bit curdled and the top was pretty brown. I will check my oven temperature before making this again. If I find my oven is accurate, I will reduce the baking time.

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