A traditional, sweet pastry consisting of layered phyllo, wrapped around a semolina custard cream.
This is a beloved breakfast pastry in Greece but good at any time as a snack.
The dough is kneaded with butter and then shaped into layered phyllo by hand. The filling is cooked, cooled and then placed in the phyllo forming a "parcel". The pie is then baked until the phyllo becomes flaky and crispy. The filling is rich, velvety and creamy making a contrary but complementary combination!
The pie is cut into bite-size pieces after baking and sprinkled with icing sugar and cinnamon. Best eaten when still very fresh and for that I make sure I bake it close to your picking time after previous arrangement.
This is a truly special treat, a pleasant combination of textures and a hard to find pie baked on order!
