Combine sugar and milk in a medium saucepan and place over medium heat, stirring to dissolve sugar.
With constant stirring, gradually add semolina and a pinch of salt and leave for 3 minutes until the mixture thickens.
Add a tablespoon of butter and vanilla extract and stir until combined. Pour the mixture into a bowl, cover the surface with baking paper and leave to cool completely, meanwhile preheat the oven to 200°C.
Melt the remaining butter and set aside.
Roll out the phyllo dough and place it between two clean tea towels on the table.
Grease a low-sided 21 cm round cake pan with butter, grease a sheet of filo with butter and place it in a baking pan so that the edges hang down.
Repeat with 9 more sheets of paper, changing the angle slightly each time while placing the Filo on the tin (this creates an even edge around the tin).
Spoon the semolina custard evenly over the filo.
Cut 10 sheets of Filo paper into a square large enough to cover the surface of the tin and brush each sheet with butter and cover the surface of the custard.
Fold the overhanging edges toward the center and brush with butter.
Put the baking tray in the oven and bake for 25 minutes, until golden.
Let it cool for 10 minutes. Combine icing sugar and cinnamon and sprinkle the surface generously before slicing.
Ingredients
Directions
Combine sugar and milk in a medium saucepan and place over medium heat, stirring to dissolve sugar.
With constant stirring, gradually add semolina and a pinch of salt and leave for 3 minutes until the mixture thickens.
Add a tablespoon of butter and vanilla extract and stir until combined. Pour the mixture into a bowl, cover the surface with baking paper and leave to cool completely, meanwhile preheat the oven to 200°C.
Melt the remaining butter and set aside.
Roll out the phyllo dough and place it between two clean tea towels on the table.
Grease a low-sided 21 cm round cake pan with butter, grease a sheet of filo with butter and place it in a baking pan so that the edges hang down.
Repeat with 9 more sheets of paper, changing the angle slightly each time while placing the Filo on the tin (this creates an even edge around the tin).
Spoon the semolina custard evenly over the filo.
Cut 10 sheets of Filo paper into a square large enough to cover the surface of the tin and brush each sheet with butter and cover the surface of the custard.
Fold the overhanging edges toward the center and brush with butter.
Put the baking tray in the oven and bake for 25 minutes, until golden.
Let it cool for 10 minutes. Combine icing sugar and cinnamon and sprinkle the surface generously before slicing.
