Semolina Custard Filo Pie
June 11, 2020
"From our weekday newspaper The West Australian. Times are estimated and do not include 30 minutes refrigeration and 30 minutes cooling time once baked."
- Serving Size: 1 (456.3 g)
- Calories 1835.1
- Total Fat - 121.7 g
- Saturated Fat - 26 g
- Cholesterol - 690.2 mg
- Sodium - 1966.2 mg
- Total Carbohydrate - 151.5 g
- Dietary Fiber - 4.7 g
- Sugars - 24 g
- Protein - 33.8 g
- Calcium - 228.3 mg
- Iron - 9 mg
- Vitamin C - 0 mg
- Thiamin - 1.1 mg
Step by Step Method
Invert base of a 20cm springform pan and grease with softened butter.
To make custard, whisk milk, sugar, vanilla and yolks in a large saucepan until combined and whisk occasionally over a medium heat for about 4 minutes, or until hot.
Gradually pour in semolina, whisking constantly for about 5 minutes, or until thickened.
Remove and stir in butter and spread over a tray refrigerate, covered, for about 30 minutes, or until cold.
Stir cinnamon into melted butter.
Place one sheet of pastry on a clean surface and lightly brush with some of the butter mixture and then lift into prepared pan, leaving pastry overhanging edge and then repeat with remaining sheets of pastry and butter mixture, overlapping in a clockwise direction to completely line the pan.
Spoon custard into pan and smooth top and then loosely fold over-hanging pastry towards the centre of pan and gently brush with butter mixture.
Cook in a hot oven (200C) for about 25 minutes, or until light golden.
Remove and stand in pan for 10 minutes and then remove side of pan and cool on a wire rack for 20 minutes.
Serve warm pie drizzled with hone and dDust with extra cinnamon.
No special items needed.