Strawberry Rhubarb Coconut Vanilla Semolina Custard Phyllo Pie

 

It's Ontario rhubarb  and Ontario greenhouse strawberry season. I have taken a Greek dessert and gave it a local in season twist. Semolina custard is very popular in Greek Cypriot Desserts, especially wrapped in crispy phyllo pastry. This Phyllo pie is filled with a warm coconut and vanilla semolina custard topped with a  Strawberry and Rhubarb jammy topping with a hint of fresh farm mint.  This is such a delicious and beautiful dessert to serve!

Enjoy!

xoxo

Ingredients:​

 2 tbsp unsalted butter

1 cup semolina

400 mL Coconut Milk, full fat

1 large egg

1/3 cup sugar

vanilla bean

1 1/2 cup fresh rhubarb, cut in 1/2 inch pieces

9 g vanilla sugar

2 1/2 cup strawberries, halved and hulled

3 tbsp strawberry jam

2 tbsp fresh mint, thinly sliced

1/3 cup unsalted butter, melted

8 phyllo sheets, thawed as per package instructions

Preparation

Melt butter in a sauce pan over medium heat and add semolina. Stir to mix with butter and cook until lightly golden, 5-6 minutes. Remove from heat and let slightly cool.

In a medium sauce pan, whisk together, milk, egg, sugar and scrape in vanilla from bean. Place the vanilla bean n the milk as well. Place pan of milk mixture over medium heat. When its warm to the touch, remove vanilla bean and slowly whisk in semolina. The mixture will thicken and bubble. Remove from heat to cool. 

To make topping, in a medium sauce pan, add the rhubarb and vanilla sugar cook over medium heat. Stir and cook for 5-6 minutes until rhubarb has slightly softened and released  of its juices. Set aside to cool.

To assemble the phyllo pie:  Preheat oven to 350 F.  Using a pastry brush, butter an 8 inch springform pan with removable bottom. 

Place phyllo between a damp tea towel, this will ensure it does not dry out. Brush one phyllo sheet with melted butter and place in spring form pan ensuring phyllo sheet is over lapping over sides of pan. Repeat with an additional 7 sheets of phyllo. Add cream inside phyllo and spread out evenly. Tuck in the overlapping phyllo around the inside edge of the pan, around the custard. Place in oven and bake for 45-50 minutes until phyllo is golden in colour. Remove from oven, allow to cool for 10 minutes prior to removing from pan. 

While pie is cooling, add strawberries to cooled rhubarb and mix in strawberry jam and fresh mint.

Place pie on platter and remove from pan. Poke about a dozen holes half way through the custard with a skewer, this will help the delicious fruit juice moisten the cake. Top with strawberry rhubarb topping and enjoy.

 

SERVINGS 8-10| PREP & COOK TIME 1 hour 30 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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