A tasty, simple, economical and very easy dairy dessert.
A mixture of rich cream of vanilla pudding mix and semolina with milk, eggs and fresh butter floats the phyllo sheets. In this milk-pie the phyllo pastry sheets are first sprinkled on their own, sprinkled with sugar to obtain a crisp texture and to close the cream and cinnamon sugar. Next, pour the cream mix and re-bake the milk pie.
Yours!
A mixture of rich cream of vanilla pudding mix and semolina with milk, eggs and fresh butter floats the phyllo sheets. In this milk-pie the phyllo pastry sheets are first sprinkled on their own, sprinkled with sugar to obtain a crisp texture and to close the cream and cinnamon sugar. Next, pour the cream mix and re-bake the milk pie.
Yours!
| work: 20′ | time: 1h:20′ | very easy: |
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Ingredients (~10 servings)
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Butter well an oven pan with a Ø34-36cm (1ft, 1.4in). On the workbench we open the phyllo pastry sheets and, taking them one by one, we collect them as a fan. We put the first one in the center of the buttered pan. Continue with the rest by placing them alternately right and left of the first until we use all 8 sheets. |
Melt the butter and let it drop its temperature a little. With a spoon, pour butter over the pastry sheets to butter well especially at the edges. Sprinkle with a little sugar. Put the baking pan in a preheated oven at 180℃ (356℉, Gas: 4.2) and bake the pastry sheets for 30' until browned. |
In a large bowl, pour the eggs, condensed milk, sugar, cinnamon, lemon zest and semolina. Stir well and add fresh milk and vanilla pudding mix. Stir again. |
Remove the baked pastry sheets from the oven and sprinkle them with the whipped milk-egg mixture. |
Bake for another 30' until the milk pie is inflated and crisp. Remove it from the oven and let it cool for 10'. Sprinkle with powdered sugar and cinnamon. Enjoy your meal! |
