Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | white granulated sugar | 150 g | 581 kcal0g protein · 150g carbs · 0g fat | Buy |
| 2 | eggs | 6 piece | 429 kcal38g protein · 2g carbs · 29g fat | Buy |
| 3 | semolina | 150 g | 537 kcal20g protein · 108g carbs · 3g fat · 6g fibre | Buy |
| 4 | milk | 1 l | 780 kcal38g protein · 56g carbs · 45g fat · 0g fibre | Buy |
| 5 | vanilla beans | 0 g | — | Buy |
| 6 | ea. lemon | 0.5 piece | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | salt | 1 pinch | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | phyllo | 450 g | — | Buy |
| 9 | Melted butter | 0 g | — | Buy |
| 10 | water | 125 ml | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 11 | white granulated sugar | 150 g | 581 kcal0g protein · 150g carbs · 0g fat | Buy |
| 12 | lemon juice | 2 tbsp | 7 kcal0g protein · 2g carbs · 0g fat | Buy |
Directions
Combine sugar, eggs, and semolina in a saucepan. Mix in milk and vanilla beans. Stir in lemon juice.
Bring the mixture to a boil, stirring with a fork the whole time. When it starts boiling, reduce heat to low and keep stirring for another 10 minutes. Remove mixture from the heat, and let cool.
Brush some melted butter over each sheet of phyllo dough.
Butter a pan, and place half the phyllo in it sheet by sheet. Pour the cooled semolina custard over the pastry, and cover with the remaining buttered phyllo.
Sprinkle pastry with a bit of water.
Bake pastry at 356°F / 180°C / Gas mark 4 for 1 hour. Let cool.
Combine water and sugar in a saucepan.
Bring to boil, and simmer for about 10 minutes.
Let syrup cool.
Stir in the lemon juice once cooled in order to preserve the vitamin C.
Brush the finished pastry with syrup, and serve.
Comments
Log in or create an account to comment.
No comments yet — be the first.