Reviewed: Aug. 19, 2007

this was a big hit at my greek-themed dinner party. In step two, I separated the eggs first. I whipped the whites by themselves. I added the yolks to the semolina mixture, then the vanilla, then the whites. I used about 7-8 phyllo sheets for the top and bottom layers. I didn't pour the entire pan over the sugar water...was a little freaked out that it would be runny. I also took a knife and ran along the edges of the pan (and poked a few holes in the top)which let some steam out and the sugar water could flow into in.

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Reviewer:

WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

Reviewed: Nov. 6, 2006

delicious! i wouldn't change a thing. thanks gapgirl!

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Reviewer:

cupcakedelite

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Oct. 24, 2006

This tasted delicious, but I must have done something a little wrong because the top crust was soggy and not crispy. Didn't have quite the same texture and consistency as the one from the Greek bakery, but it was very yummy. My friends, who have never had this before and so had nothing to compare it to, really loved it.

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Reviewer:

SJRJA

Reviewed: Jul. 7, 2006

I made this for my husband and his family who are Greek, and everyone loved it! They were amazed at how it tastes exactly like all the Greek women's recipes in their family! I will definately make this exactly as stated. I was a little unsure of the sugar water syrup, and thought I ruined it, but it turned out perfect - just like the greek pastry shops!

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Reviewer:

Jen

Reviewed: Apr. 9, 2006

Delicious!!!!!!! I will make this again and again! Most restaurants that serve this, it's all Phyllo and not much custard. This recipe is perfect. wouldn't change a thing!

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Reviewer:

TalianMom

Reviewed: Mar. 25, 2006

My friends adored this recipe. Try it out, it isn't as hard as it looks!

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1 user found this review helpful

Reviewer:

Kara

Reviewed: Oct. 12, 2005

Pretty tasty, somewhat like sweetened Cream of Wheat. This recipe makes a lot, so make sure to adjust for the right size dessert. I added a touch of vanilla extract to the syrup. Easy and good!

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Reviewer:

Erin Kueneman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Star, Idaho, USA

Reviewed: Sep. 16, 2005

Semolina flour was a little hard to find but it was worth the search! My dad and I agree, its just like Yia Yia used to make. Great recipe.

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Reviewer:

KANDEEAPPLE

Cooking Level: Intermediate

Living In: Warren, Ohio, USA

Reviewed: Jul. 6, 2005

Great recipe! I was searching for something to get rid of my extra phyllo dough and found this. It was only my second time working with phyllo dough and it turned out to be delicious. I even gave some as a birthday present to a friend and she liked it. On a side note, I had to use regular flour instead of semolina and although the custard was lumpy before I baked it, it wasn't (or it was undetectable) when finished.

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22 users found this review helpful