Ingredients
- 1 litre of milk
- 180 gr. fine semolina
- 150 gr. sugar + 2 tsp. sugar for sprinkling
- 3 eggs
- 1/2 tsp. sweet vanillin
- 1 tsp. soup spoon of cow's butter
- 12 crust sheets
- 2 tsp. sweet cinnamon powder + a little more for sprinkling
- >3 tsp. olive oil soup
For the Syrup
- 215 gr sugar
- 250 ml of water
- 1/3 cup of orange juice
- 1 strip of orange peel
- 1 cinnamon stick
Instructions
In a saucepan, heat the milk over medium heat for 3-4 minutes and gradually add the semolina, stirring continuously for another 2-3 minutes, until the mixture thickens slightly.
In the meantime, beat the sugar (150 g) with 2 of the eggs and the vanilla with a whisk or in a mixer until fluffy.
Remove the pan from the heat and add the egg mixture, stirring constantly until combined.
Put the pot back on medium heat and stir for about 2 minutes, until the mixture is homogenized and a smooth cream is formed.
Remove from the heat, add the butter and mix.
Preheat the oven to 160°C.
Grease the pan with olive oil and spread half of the crust sheets, one on top of the other (oiling each one well separately), so as to cover the bottom and the walls, leaving their edges protruding.
Pour the cream on top, spread it evenly put the rest of the sheets and fold the edges of the leaves that protrude inwards.
Bake your milk pie in the preheated oven for 50 minutes or until the leaves are golden brown and crispy.
For the orange syrup: Place the sugar, water, orange juice and peel and cinnamon stick in a saucepan over medium heat and simmer, stirring, for 2 minutes until the sugar dissolves. Then increase the heat and let the syrup boil for 4-5 l or until the syrup thickens. You remove it from the heat and pour it hot into the hot milk pie, making sure it gets everywhere. Leave it aside to cool very well, cut it into pieces
