Semolina filling + crispy filo pastry

Ingredients:

For the semolina cream:

• 1 liter of milk
• 150 g semolina
• 120 g sugar
• 1 package of vanilla sugar (or 1 teaspoon of vanilla extract)
• 50 g butter
• 3 eggs (2 yolks for the filling + 1 egg for brushing the dough)
• A pinch of salt

On the edge of the cake:

• 8–10 sheets of filo pastry
• 100 g melted butter (for spreading)

To serve:

• Icing sugar
• Cinnamon (optional)
  

  Preparation:

  1. Preparation of semolina cream:

  1. Pour the milk into a pot, add sugar, vanilla sugar and a pinch of salt.
  2. Heat over medium heat until hot.
  3. Pour in the semolina in a thin stream, stirring constantly with a whisk to avoid lumps.
  4. Cook for 3–4 minutes until the mixture thickens.
  5. Remove from heat and add butter – stir until melted.
  6. Add two egg yolks and mix quickly to form a smooth, creamy mass.
  7. Set aside to cool slightly.
     
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