Ingredients
500 g fillo pastry
Oil for brushing
For the syrup
2 glasses sugar
1½ glasses water
1 large piece orange peel or 2-3 cinnamon sticks some drops of lemon juice
For the cream
6 glasses (11/ It) milk
3 tablespoons semolina
3 tablespoons corn flour
3 tablespoons maize powder
6 tablespoons sugar
4 large beaten eggs vanilla
1 tablespoon unsalted butter
Method
To prepare the syrup, put the sugar, water, orange rind or cinnamon and the lemon juice in a saucepan. Stir and place over heat. Bring to the boil and simmer for 4-5 minutes. Remove from heat and leave to cool.
To prepare the cream, mix in a pan 5½ glasses milk, the corn flour and the maize powder dissolved in the remaining ½ glass milk, semolina, sugar, eggs, vanilla and the butter. Put over heat. Using a whisk, stir constantly until thickened.
Place a fillo pastry sheet on the base and sides of a 27×27 cm ovenproof dish and brush lightly with oil. Continue in this way till half the quantity is laid. Place the cream over it. Lay the remaining fillo pastry on top of the cream, brushing each sheet with oil. Turn the edges of the fillo pastry inwards. Brush the surface too. With a knife cut the upper part of fillo pastry in diamond shapes making sure that the knife does not reach the cream. Sprinkle with 1-11/ tablespoons water.
Bake in a preheated, moderately hot oven (150°C) for about 30-40 minutes or until golden brown. Take it out of the oven and immediately pour the syrup over, after having removed the orange rind or cinnamon sticks.
Do not cover.
Note: If you wish to have a thicker cream, use a more heaped spoon of maize, cornflour and semolina.
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