Summary

Ingredients

• 3 egg (s), (M)
• 100 g suar, preferably brown
• 100 g semolina (durum wheat semolina)
• 1 liter milk (I use 0.5%)
• 1 vanilla pod (s) or 2 pulp it
• 1 lemon (s) or orange, untreated, zest it
• 1 tablespoon cinnamon, (or cardamom see tip)
• 1 pinch (s) salt
• 100 g butter, liquid, possibly a little more
• 1 pack dough (filo or Yufka dough sheets, 360g each - or strudel dough
• 125 ml water or orange juice (see tip)
• 100 g suar, honey or maple syrup (see tip)
• 1 lemon (s) or orange, juice it
• 1 tablespoon cinnamon, (or cardamom see tip)

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Instructions

1. Beat the eggs with 100g sugar until frothy, stir in the semolina. Bring the milk with the vanilla pulp, cinnamon, lemon zest and salt to the boil. Stir in egg and semolina mixture, stirring constantly, until the mixture is thick. Let cool down while stirring occasionally.
2. Cover or grease a large baking sheet with baking paper, preheat the oven to 180 ° top | bottom heat or 160 ° convection.
3. Melt the butter. Let the dough sheets rest spread out on the worktop under a damp cloth.
4. Place half overhanging on the baking sheet, brushing each leaf with butter. Spread the semolina evenly, beat the pastry sheets on top. Brush the remaining dough sheets with butter and place them on top, fold in the edges at the bottom. Cut with a sharp knife into squares of 8x8cm, bake on the 2nd bar from the bottom until golden brown, this takes a good half an hour.
5. Simmer the remaining sugar with water, lemon juice and a second tablespoon of cinnamon powder for 5 minutes. Drizzle the oven-hot pate with liquid, allow to cool, serve lukewarm or cold.
6. Tips:
7. - Honey or maple syrup can also be used for the syrup: Simmer water with spices for 5 minutes, stir in honey or maple syrup only when the water has cooled to about 80 °.
8. - Using cardamom instead of cinnamon and orange juice instead of water is not originally Greek, but it is very tasty.
9. - I have already reduced the amount of sugar a bit in order to adapt the Greek preference for `very sweet` to the German taste.