Cooks this dish for paying guests · Verified chef · Answers buyers directly
4 h total60 min hands-onServes 10Medium
This recipe has reached the top of the ladder
LEGEND → —Hot syrup onto cold pastry, or cold syrup onto hot — one way works and the other goes soggy.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Filo pastry000 g
Fine semolina000 g
Whole milk000 g
Eggs000 g
Caster sugar000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Filo thickness and which packet to buy
Raining in semolina without lumps
Buttering sheets so the top shatters
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 18 of the 22 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: getting the custard to set without weeping — step 13 of 22.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Christos Zafeiris watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Cold syrup, hot tray, no exceptions
Scoring the top before it bakes
Waiting four hours before cutting
The semolina-to-milk ratio for a custard that slices, and which of the two — syrup or pastry — has to be hot.
Written by Christos Zafeiris. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
1002 people cooked it, 96% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
