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Boil all ingredients for syrup mixture. Let sit. Mix eggs and sugar until well beaten. In a saucepan, put milk, butter and simidali over low heat and stir continuously. Add egg mixture and lemon peel. Stir continuously, until thick cream forms. Let sit. Grease a round pan with melted butter. Place half of the fillo dough in pan, buttering each fillo leaf. Pour custard mixture over fillo and top with remaining fillo remembering to brush each fillo leaf with butter. Cut through top layers of fillo in strips about 2 inches wide with a sharp knife.
Bake 350 degrees for 30-35 minutes or until lightly browned. Pour syrup over warm pastry.
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