Cook Time 1.5 hours
Approx. 5 sheets of fillo pastry
200g fine semolina
3 eggs plus 1 egg yolk
Butter (for brushing the pastry)
2 tsp vanilla extract
2 cups of sugar
1 tsp salt
Icing sugar (for dusting)
Cinnamon (for dusting)
Heat milk in a large saucepan.
Sprinkle in the semolina and salt, and whisk continuously to ensure that no lumps form.
Continue stirring for about 30 minutes to form a delicious, thick custard.
Once the custard has cooked, take the saucepan off the heat.
Add sugar, vanilla extract and the lightly beaten eggs. Continue stirring to ensure that the eggs don’t cook and the custard does not curdle.
Allow custard to rest.
Preheat oven to 180°C.
Prepare the fillo pastry in a baking dish (30cm x40cm) by layering and brushing butter on each layer (about 5 or 6 layers). Pour the custard in and bake for 40-45mins. If you use a smaller tray the custard will be thicker and take a little longer to cook.
Once out of the oven, cool and dust with icing sugar and cinnamon.