Karpatzopita

Karpatzopita is a delightful Greek dessert featuring layers of crispy phyllo pastry filled with a sweet semolina custard, all topped with a dusting of powdered sugar. This Halal version maintains the traditional flavors while ensuring it is suitable for all dietary preferences.

Ingredients

• Phyllo pastry - 5 sheets
• Unsalted butter (melted) - 50 grams
• Semolina - 100 grams
• Milk - 500 ml
• Sugar - 100 grams
• Vanilla extract - 1 teaspoon
• Lemon zest - 1 teaspoon
• Powdered sugar (for dusting) - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F).
2. In a saucepan, heat the milk over medium heat until warm, then gradually whisk in the semolina, stirring constantly to avoid lumps.
3. Add the sugar, vanilla extract, and lemon zest to the semolina mixture, cooking until it thickens (about 5-7 minutes). Remove from heat and let cool slightly.
4. Lay one sheet of phyllo pastry in a greased baking dish, brushing it lightly with melted butter. Repeat this process with 2 more sheets, layering and buttering each one.
5. Spread half of the semolina custard evenly over the layered phyllo.
6. Layer 2 more sheets of phyllo on top of the custard, brushing each with butter.
7. Spread the remaining custard over the phyllo, then top with the final sheet of phyllo, again brushing with butter.
8. Bake in the preheated oven for 30 minutes or until the top is golden brown.
9. Allow to cool slightly, then dust with powdered sugar before serving.

Nutrition

• Calories: 360
• Protein: 8 g
• Carbs: 50 g
• Fiber: 1 g
• Sugar: 20 g
• Sodium: 90 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Contains semolina which is a good source of carbohydrates and provides energy.
• Low in sodium, making it a heart-healthy dessert option.

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