Ingredients
Syrup
- 500 g sugar
- 350 g water
- 2 tablespoon honey
- 1 stick cinnamon
- 1/2 --- lemon rind, peeled into strips
- 1 tbsp lemon juice
Custard
- 200 g sugar
- zest of 1 lemon, peeled into strips
- 4 eggs
- 1 tsp Vanilla Paste
- 200 g fine semolina
- 1500 g Milk, Full cream
- 50 g Butter, chopped
Assembly
- 1 package Filo Pastry
- 200 g Butter - melted, for brushing pastry
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add all syrup ingedients to a small saucepan and bring to the boil while stirring.
Simmer for 5 minutes and allow to cool.
Once cool remove the cinnamon stick and lemon rind. - Add sugar (200g) and lemon rind to bowl
"Closed lid" and pulse two or three times to grate the lemon rind and fine down the sugar.
Add the eggs (4) and vanilla and process for 1 minute on speed 6 or until mixture is pale and frothy.
Add the semolina (200g) and mix for 20 secs spd 3.
Add the milk and mix 11-12 minutes, 90C Reverse
"Counter-clockwise operation" Spd 4 until mixture has thickened.
Add butter (50g) and mix a further 15 seconds Reverse"Counter-clockwise operation" Spd 3 or until combined. - Preheat oven to 170C fan forced
Brush a 30 X 20cm baking dish with some of the melted butter. Layer half the filo sheet by sheet, brushing each sheet liberally with the melted butter.
Once half the filo has been used pour the hot custard onto the sheets and spread evenly.
Finish with the remaining filo, once again brushing liberally with butter.
Brush the top sheet with butter and score into triangles or squares as desired.
Finish of as neatly as possible, trimming any excess filo and tucking in the edges with a spatula.
Bake 40-45 mintes until golden brown.
Remove from the oven and spoon the cool sypup evenly over the piping hot pastry. That way the syrup will be absorbed.
Allow to cool and place in the fridge for a few hours, or even overnight.
Syrup
Custard
Assembly
Tip
Many like this cold, straight out of the fridge, but it's certainly great at room temperature as well.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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