Syrupy Phyllo Pastry with Semolina

Syrupy Phyllo Pastry with Semolina

IvanIvan
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Syrupy Phyllo Pastry with Semolina
03/04/2014
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Preparation30 min.
Cook45 min.
Тotal75 min.
Servings10-12
"Tradition calls that whenever you`re offered a slice of phyllo pastry as tasty as this to always ask for seconds!"

Ingredients

  • phyllo pastry - 1 packet
  • butter
  • for the syrup
  • sugar - 2 cups (500 g)
  • water - 3 4/5 cups (900 ml)
  • cognac - 1 tbsp
  • for the semolina
  • milk - 4 1/5 cups (1 liter)
  • sugar - 1 1/5 cups (300 g)
  • semolina - 2/3 cup (150 g)
  • eggs - 3
  • butter - 2/5 cup (100 g)
measures

How to cook

Put the milk and sugar to come to a boil with the semolina. Boil for 10 minutes. Add the beaten eggs.

Remove from the heat, add the butter. Allow to cool. Smear one phyllo pastry sheet with butter, put some semolina on it and roll it up. Place in a greased tray.

Do the same with the other sheets. Cut them into pieces and bake until golden in a preheated oven.

Make a hot syrup from cognac, sugar and water and pour it over the cooled pastry.

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