A Northern Greek breakfast icon from Thessaloniki. It consists of multiple layers of ultra-thin phyllo pastry wrapping a warm, creamy semolina custard. It is defined by its presentation: cut into small bite-sized squares and heavily dusted with powdered sugar and cinnamon while still hot.
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The Custard. Whisk semolina, sugar, and milk in a saucepan. Cook over medium heat until thick like porridge. Stir in vanilla and 1 tbsp butter. Let cool slightly.
The Wrap. Butter two sheets of phyllo. Place a large spoonful of custard in the center. Fold the phyllo over the custard to create a large rectangular envelope. Wrap this envelope in another 2 buttered sheets of phyllo to ensure strength.
. Place seam-side down on a sheet. at 375°F (190°C) for 20-25 mins until deeply golden and crisp.
Finish. While hot, use a pizza cutter to chop into 1-inch squares. Heavily dust with powdered sugar and cinnamon. Serve immediately.
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