Greek Honey Pie: A Delicious & Authentic Recipe

Greek Honey Pie: A Delicious & Authentic Recipe

Author: Chef Elsa Prep Time: 30 min
Cook Time: 55 min Total Time: 85 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: Greek Diet: Vegetarian

Description

Description An authentic Greek dessert featuring flaky phyllo layers filled with creamy honey custard, topped with sticky honey syrup and nuts.

Ingredients

  • 1 pound phyllo dough, thawed overnight in the refrigerator
  • 1 cup ( 2 sticks) unsalted butter, melted
  • 6 large eggs
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup Greek honey (such as thyme or fir honey), plus extra for drizzling
  • For the syrup: 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup Greek honey
  • 1 cinnamon stick
  • 1 strip of lemon peel (about 2 inches long)
  • Chopped walnuts or pistachios, for finishing
  • Ground cinnamon, for sprinkling
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Instructions

  1. Make the honey syrup: In a medium saucepan, combine water, sugar, honey, cinnamon stick, and lemon peel. Bring to a boil, then simmer for 8–10 minutes until slightly thickened. Remove from heat and let cool.
  2. Prepare the custard: In a large bowl, whisk eggs and sugar until frothy. Gradually whisk in flour. Heat milk in a saucepan until just about to simmer.
  3. Tempering eggs: Slowly add hot milk to egg mixture while whisking, then pour back into the saucepan. Cook over medium-low heat, stirring constantly for 8–12 minutes until thickened. Stir in vanilla, cinnamon, salt, and honey. Cool slightly.
  4. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  5. Layer phyllo: Cover sheets with a damp towel. Brush one phyllo sheet with melted butter, place in the baking dish, and repeat with half of the sheets. Pour custard filling over phyllo base.
  6. Add remaining phyllo: Layer remaining sheets over custard, brushing each with butter. Score top into diamond shapes.
  7. Bake for 45–55 minutes until golden brown. Pour cooled syrup over hot pie. Let cool completely in the baking dish before serving.

Notes

  1. Notes
  2. Tempering eggs properly is essential to avoid scrambling. Let syrup cool before pouring over pie to maintain phyllo crispness.