serves
8
prep
30 minutes
cook
30 minutes
difficulty
Mid
serves
8
people
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 375 g fresh filo pastry
- 110 g (½ cup) caster sugar
- 90 g (½ cup) fine semolina
- pinch of salt
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 750 ml (3 cups) milk
- 120 g unsalted butter
- 3 tbsp icing sugar, to dust
- 1 tsp ground cinnamon
Cooling time 40 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Combine the sugar and milk in a medium-size saucepan. Place over a medium heat and bring to a simmer, stirring to dissolve the sugar. Stirring constantly, gradually add the semolina and a pinch of salt and cook for 3 minutes until the mixture thickens. Add 1 tablespoon of butter and the vanilla extract and stir to combine. Pour the mixture into a bowl, cover the surface with baking paper and allow to cool completely.
Preheat oven to 200°C.
Melt the remaining butter and set aside. Unroll the filo pastry and place between two clean tea towels on the benchtop. Brush a 21 cm round, low-sided cake tin with butter. Brush a sheet of filo with butter and lay it in the tin with the edges overhanging. Repeat with another 9 sheets changing the angle slightly each time as you lay the filo into the tin (this creates an even edge of filo around the tin). Spoon the semolina custard evenly over the filo. Trim 10 sheets of filo into a square just big enough to cover the surface of the tin. Brush each sheet with butter and fan the sheets over the custard to cover the surface. Fold the overhanging edges towards the centre and brush with butter. Place the baking tin in the oven and bake for 25 minutes until golden.
Allow to cool for 10 minutes. Combine the icing sugar and cinnamon and generously dust the surface before cutting into slices.
Serve warm.
©2012 Maria Benardis
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
