Sweet semolina cream slices

Name: Sweet semolina cream slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 Vanilla pod; 1/2 l Milk; 7-10 Tbsp Salt; 100 g + 100 g sugar; 75 g Common wheat semolina; 3 Eggs (Gr. M); 100 g Butter; 4 (approx. 65 cm Ø) round leaves of yufka or filo pastry; 1/2 Organic Lemon; 1 Cinnamon stick; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 Vanilla pod
1/2 l Milk
7-10 Tbsp Salt
100 g + 100 g sugar
75 g Common wheat semolina
3 Eggs (Gr. M)
100 g Butter
4 (approx. 65 cm Ø) round leaves of yufka or filo pastry
1/2 Organic Lemon
1 Cinnamon stick
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film

Directions

1
For the cream, scratch the vanilla pod lengthwise and scrape out the pulp. Bring milk, 1 pinch of salt, 100 g sugar, vanilla pod and pulp to the boil. Stir in semolina and simmer for 1-2 minutes while stirring. Then let it cool down a bit.
2
Whisk the eggs and stir into the semolina. Place foil directly on the semolina and let it cool down.
3
Melt the butter. Grease a tart mould with a removable base or springform pan (26 cm Ø). Spread the yufka dough sheets one by one, brush with butter and quarter them. Lay out the mould with half of the pastry sheets overlapping in approx. 5 layers.
4
Spread the semolina mixture over it. Place the remaining pastry sheets overlapping again on the filling. Bake in the preheated oven on the lower shelf (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes until golden brown.
5
Wash lemon hot and rub dry. Peel a thin strip of peel. Squeeze the lemon. Boil up juice and peel with 1/8 l water, 100 g sugar and cinnamon. Simmer for about 10 minutes. Remove cinnamon and lemon peel.
6
Take the semolina pâté out of the oven with the baking tray. Pour hot lemon syrup over it evenly, then let it cool down. Carefully remove from the tin and cut into pieces. Dust with icing sugar.