• 1 packet of filo pastry gourmet Βeirut (type)
  • 1 cup melted butter for the sheets of filo (I use Corfu butter)


  • 1 cup of thin semolina
  • 1 cup of sugar
  • 1200 ml milk ( I used fresh goat milk)
  • 4 tablespoons fresh cow butter
  • 5 eggs
  • 1 vanilla stick


  • 2 cups of sugar
  • 1 cup of water
  • 1 lemon peel



Boil the milk with the sugar , pour in the semolina and the vanilla stirring the mixture in medium heat until it slightly thickens.When it starts boiling we turn off the stove.  Whisk the eggs and stir them slowly in the custard. Add the butter and let the custard cool.       Cut each sheet of the filo in four , making four long pieces (laps). Butter with a brush each piece of the filo,  pour some of the custard and fold . Do the same for all of them . Put all the folded sheets of filo in a buttered baking sheet, butter each one of them , spray with water and bake in the oven (that has already been slightly heated) at 180 C heat for 40 minutes until they brown.  Then we take them out of the oven and let them cool

Meantime pour in a kettle the water , sugar and peel of lemon for the syrup and boil it for 7 minutes.  Let the syrup cool a bit  and pour it over the lukewarm dessert . Let them absorb some syrup for about an hour and then they are ready to be served.