Milk and semolina pie

Milk and Semolina Pie: A Classic Delicacy

If you are looking for a dessert that combines simplicity with flavor, the milk and semolina pie is the perfect choice. This dish will not only delight your taste buds but also take you on a nostalgic journey, reminding you of family meals from your childhood. It is a quick and easy dessert to prepare, ideal for both special occasions and everyday indulgence.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 10

Ingredients:

- 9 sheets of pastry
- 1 3/4 liters of milk
- 320 g semolina
- 4 eggs
- 1 vanilla pod or vanilla essence
- 300 g sugar
- 50 g butter (melted, for greasing)
- 200 g sugar (for the topping)
- 1 tablespoon cinnamon (for dusting the pastry sheets)

Preparation:

1. Heating the milk and semolina: In a large pot, pour the milk and bring it to medium heat. Gradually add the semolina, stirring constantly to prevent lumps from forming. Cook the mixture for a few minutes until it thickens, achieving a consistency similar to polenta. This is the perfect moment to think about the pleasant aroma that vanilla will bring to this dish.

2. Preparing the filling: In a separate bowl, beat the eggs with the sugar until it melts completely and the mixture becomes fluffy. Once the milk and semolina mixture has cooled slightly, add the egg and sugar mixture to it. Continue to stir until well combined, then add the vanilla essence. Your filling is now ready!

3. Preparing the topping: In a bowl, mix the 200 g of sugar with the cinnamon. This mixture will add a special flavor to the pie crust.

4. Assembling the pie: Choose a round baking dish with removable sides, 26 cm in diameter. Start arranging the pastry sheets: place 3 sheets in the dish, greasing each with melted butter, letting them hang over the edges. Sprinkle the sugar and cinnamon mixture on each sheet, including the edges. Continue adding another 6 sheets in sets of 3, forming a beautiful and crispy crust.

5. Adding the filling: Pour the semolina filling into the center of the crust. Then, gather the edges of the pastry sheets that hang over the filling, greasing them with melted butter to stick well. Don't forget to sprinkle the remaining flavored sugar on top of the pie to achieve a delicious golden crust.

6. Baking: Preheat the oven to 180°C and place the pie inside. Bake for 45 minutes, or until it becomes golden and nicely browned.

7. Cooling and serving: After baking, let the pie cool for a few hours. This step is essential as it allows the flavors to blend perfectly, and the pie slices more easily.

Helpful tip: If you want to add extra flavor, you can add a few drops of almond essence to the semolina filling. This will provide a unique taste and transform the pie into a truly special dessert.

Nutritional benefits: The milk and semolina pie is a good source of protein due to the eggs, while the milk provides essential calcium. Semolina, a carbohydrate-rich ingredient, offers long-lasting energy. However, it is important to consume this pie in moderation, considering its sugar content.

Frequently asked questions:

- Can I use plant-based milk? Yes, you can replace cow's milk with almond milk or coconut milk, but make sure to choose unsweetened varieties to control the sweetness.
- What can I do if I don't have pastry sheets? You can use shortcrust pastry or even pizza dough, but the baking time may vary.
- How can I store the pie? You can keep it in the refrigerator, covered with plastic wrap, for 3-4 days. It is also delicious served cold!

Serving: The milk and semolina pie pairs perfectly with a scoop of vanilla ice cream or a caramel sauce. You can also accompany it with a fragrant herbal tea or a strong espresso to contrast the sweetness.

Enjoy this simple and delicious recipe that will not only delight family and friends but will also bring you moments of joy and satisfaction in the kitchen. This milk and semolina pie is more than just a dessert; it is a family story, a sweet indulgence, and a pleasant memory!