Yogurt filo pie

Name: Yogurt filo pie
Ingredients: 1 package filo pastry sheets (18 sheets); 150 g raisins; 1 teaspoon rum essence; 100 ml warm water; 8 eggs; 350 g sugar; 2 packets vanilla sugar; 800 ml plain yogurt; 6 tablespoons semolina; grated zest of 1 lemon; 150 ml oil

Dessert - Yogurt filo pie by Lucretia F. - Recipia

Yogurt filo pie is baked in layers of pastry sheets with a cream made from eggs, yogurt and semolina, with raisins tucked through the filling. The sheets on top turn golden, and once cooled, the soft middle can be cut into pieces, with the pastry still tender. For the yogurt, I use plain, fairly thick yogurt without any flavoring. Preparation: 20 minutes. Cooking: 40 minutes. Resting: 60 minutes. Total time: 120 minutes. Servings: 20. Approximately 280 kcal and 6 g protein per serving.

Ingredients

1 package filo pastry sheets (18 sheets)
150 g raisins
1 teaspoon rum essence
100 ml warm water
8 eggs
350 g sugar
2 packets vanilla sugar
800 ml plain yogurt
6 tablespoons semolina
grated zest of 1 lemon
150 ml oil

Preparation

1. Leave the pastry sheets to thaw at room temperature for 30 minutes. 2. Soak the raisins for 10 minutes in 100 ml warm water and 1 teaspoon rum essence. Drain them. 3. Beat the eggs with the sugar and vanilla sugar. Add the yogurt, setting aside 2 tablespoons for the top sheet, then stir in the semolina and grated lemon zest. Mix the drained raisins into the cream. 4. Line a 45 × 35 cm baking pan with parchment paper. Lay in 6 sheets, brushing each with oil, then spread over half the cream. Add another 6 sheets brushed with oil and the remaining cream. Finish with the last 6 sheets, brushing each with oil as you go. 5. Brush the top sheet with the 2 tablespoons of yogurt you set aside. Bake the pie at 180°C for 40 minutes, until the top sheets are golden. Brush the sheet with yogurt again 10 minutes before the end. 6. Take the pan out of the oven, cover it with a tea towel and leave the pie to cool for 60 minutes, then cut it into portions.

Notes

I started with Ela’s version, added six tablespoons of semolina and left out the powdered sugar; 150 ml of oil seemed like a bit much to me. The 45 × 35 cm pan fits the sheets, and thicker sheets may need a few extra minutes in the oven. I don’t rush the thawing, as sheets that are still stiff tear when you separate them. You can replace the lemon zest with the grated zest of half an orange. Covered, it keeps in the fridge for up to 3 days. It contains gluten, dairy and eggs; serve it for breakfast with black tea.