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Loading...A beloved Greek holiday cake featuring crisp layers of buttered phyllo wrapped around a rich semolina-chocolate custard. After baking, the warm cake is drenched in a honeyed cinnamon syrup that seeps into every flaky layer, creating the signature melt-in-your-mouth texture that makes this dessert unforgettable.
Prep Time30 mins
Cook Time50 mins
Total Time80 mins
Servings12
Yield12 slices
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 15 gFat
- 8 gSaturated Fat
- 56 gCarbs
- 2 gFiber
- 34 gSugar
- 7 gProtein
- 210 mgSodium
- 230 mgPotassium
- 135 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the syrup
- 1 1/2 cups water
- 1 1/2 cups granulated sugar
- 1 cinnamon stick
- 1 wide strip lemon peel
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
For the chocolate custard
- 4 cups whole milk
- 1 cup fine semolina
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 large egg yolks
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
For the phyllo layers
- 1 package (16 oz) phyllo dough, thawed
- 3/4 cup unsalted butter, melted
- 1/3 cup ground walnuts for dusting
Directions
- Make the syrup first: combine water, sugar, cinnamon stick, and lemon peel in a saucepan over medium heat. Stir until sugar dissolves, then simmer 8 minutes. Remove from heat, stir in honey and lemon juice, and cool to room temperature. Discard the cinnamon stick and peel before using.
- Prepare the chocolate custard: whisk egg yolks with sugar in a bowl until pale. In a heavy saucepan, whisk milk, semolina, cocoa, and salt over medium heat until the mixture thickens to a porridge-like consistency, about 6 minutes. Slowly ladle a cup of the hot mixture into the yolks while whisking, then return everything to the saucepan and cook 2 more minutes. Remove from heat, stir in butter and vanilla, and let cool slightly.
- Preheat the oven to 350°F (175°C). Brush a 9×13-inch baking pan with melted butter. Unroll the phyllo and keep it covered with a lightly damp kitchen towel while you work.
- Layer the base: place one sheet of phyllo in the pan, brush with butter, and repeat for 8 sheets, brushing each. Sprinkle the ground walnuts evenly over the top sheet, then spread the warm chocolate custard in an even layer.
- Top the custard with another 8 to 10 sheets of phyllo, brushing each sheet with melted butter and finishing with a buttered top layer. Using a sharp knife, score the top phyllo into 12 diamonds or squares, cutting only through the top layers so the custard stays intact.
- Bake on the middle rack for 45 to 50 minutes, until the top phyllo is deeply golden and crisp. Immediately upon removing the cake from the oven, slowly pour the cold syrup evenly over the entire surface, allowing it to soak in at the edges before adding more.
- Let the cake rest at room temperature for at least 3 hours (overnight is ideal) so the syrup fully absorbs and the custard sets. Cut along the scored lines and serve at room temperature.
Cook’s Notes
- Always prepare the syrup first so it is completely cold when you pour it over the hot cake, the temperature contrast is what creates the proper syrupy, non-soggy texture.
- Keep unused phyllo covered with a slightly damp towel at all times; it dries out and cracks within minutes once exposed to air.
- Score the top phyllo before baking rather than after, otherwise the knife will crush the delicate layers and the custard will ooze out unevenly.
- For an extra-decadent finish, dust the cooled cake with a tablespoon of cocoa powder just before serving or top each slice with a spoonful of lightly whipped cream.
- This cake actually improves on the second day as the syrup fully penetrates the layers, making it an excellent make-ahead dessert for holidays and gatherings.
