Greek Honey Pie (Kataifi) with Lemon Custard

Introduction

Greek Honey Pie is a luscious dessert combining crispy phyllo layers with a creamy semolina custard, all soaked in fragrant honey syrup. This authentic recipe brings a sweet, aromatic finish perfect for any special occasion or a delightful treat.

Greek Honey Pie (Kataifi) with Lemon Custard Recipe - Recipe Image

Ingredients

1 pound phyllo dough, thawed overnight in the refrigerator
1 cup (2 sticks) unsalted butter, melted
1 ½ cups granulated sugar
¾ cup water
½ cup honey (Greek thyme honey is ideal, but any good quality honey will work)
1 cinnamon stick
1 strip of lemon peel (about 2 inches long)
2 tablespoons lemon juice
4 cups whole milk
1 cup granulated sugar
½ cup fine semolina flour
4 large eggs
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Zest of 1 lemon
Ground cinnamon (for garnish)
Chopped walnuts or pistachios (optional garnish)

Instructions

Step 1: In a medium saucepan, combine the sugar, water, honey, cinnamon stick, and lemon peel.
Step 2: Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
Step 3: Once boiling, reduce the heat to low and simmer for about 8-10 minutes, or until the syrup slightly thickens.
Step 4: Remove the saucepan from the heat and stir in the lemon juice.
Step 5: Remove the cinnamon stick and lemon peel.
Step 6: Pour the syrup into a heatproof bowl and let it cool completely to room temperature. You can refrigerate it to speed up the cooling process.
Step 7: In a medium saucepan, combine the milk and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the milk is steaming but not boiling.
Step 8: While the milk is heating, whisk together the semolina flour, eggs, and egg yolks in a separate bowl until smooth and well combined.
Step 9: Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.
Step 10: Gradually add the remaining hot milk to the egg mixture, whisking constantly until warmed through.
Step 11: Pour the tempered egg mixture back into the saucepan with the remaining milk.
Step 12: Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 8-12 minutes.
Step 13: Remove from heat and stir in the butter, vanilla extract, and lemon zest until butter is melted and fully incorporated.
Step 14: Pour the custard into a bowl, cover its surface with plastic wrap (pressing it directly onto the custard to prevent skin), and let it cool slightly.
Step 15: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
Step 16: Unwrap the phyllo dough and keep it covered with a damp towel to prevent drying.
Step 17: Brush one sheet of phyllo dough with melted butter and place it in the baking dish. Repeat with about half of the phyllo sheets, layering and brushing each sheet thoroughly.
Step 18: Pour the cooled custard filling evenly over the phyllo base.
Step 19: Layer the remaining phyllo sheets over the custard, brushing each sheet with melted butter as you go.
Step 20: Score the top phyllo layer into diamond or square shapes with a sharp knife and brush generously with melted butter.
Step 21: Bake for 45-55 minutes, until golden, crispy, and custard is set.
Step 22: Remove from oven and let the pie cool slightly for 10-15 minutes.
Step 23: While warm, pour the cooled honey syrup slowly and evenly over the pie surface.
Step 24: Let the pie cool completely to room temperature before serving. Garnish with ground cinnamon and chopped nuts if desired.

Tips & Variations

Use Greek thyme honey for the most authentic flavor, but any good quality honey will add sweetness and aroma.
Tempering the eggs carefully prevents them from scrambling and ensures a smooth custard.
Keep the phyllo covered with a damp towel when working to avoid drying out and cracking.
For extra crunch and flavor, sprinkle chopped walnuts or pistachios between some phyllo layers.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, warm in a low oven for a few minutes to restore crispness to the phyllo. Avoid microwaving as it softens the layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough for this recipe?

Yes, frozen phyllo dough works well as long as you thaw it properly in the refrigerator overnight and keep it covered with a damp towel during preparation.