Pastries and dough-based dishes
This classic Greek pastry is made by filling crisp phyllo layers with semolina-thickened custard, baking it, and finishing it with lemon syrup. Getting the custard to the right consistency is the most challenging step.
Heat the milk. Add the semolina and half of a 200 ml measure of sugar, then cook for 12 minutes, stirring constantly, until thickened.
Remove the custard from the heat. Gradually add the beaten eggs and vanilla, stirring as you go.
Butter half of the phyllo sheets and layer them in a baking dish. Pour the custard over them, then butter and layer the remaining sheets on top.
Score the top into baklava-style diamonds. Bake in an oven preheated to 180°C / 355°F for 35 minutes, until golden.
Boil the remaining sugar with the lemon juice and water. Let the syrup cool until warm, then pour it over the hot pastry.
Pour warm syrup over the hot pastry, rather than cold syrup over a cold pastry. If both are hot or both are cold, the pastry will not absorb the syrup. Allergens: contains wheat (gluten), milk and dairy (milk and butter), and eggs.
Şerbeti sıcak pastanın üzerine soğuk halde döktüm, tarif ılık şerbet önerse de aceleye getirdim; 35 dakikalık fırın süresinden hemen sonra bekletmeden şerbetledim. Sonuç kuru bir üst tabaka oldu, şerbet gerçekten emilmedi.
Haklısınız, şerbet çok sıcak ya da çok soğuk olduğunda emilim durur; ılıklaşana kadar birkaç dakika beklemeniz bu sorunu çözer.
Muhallebiyi pişirirken birkaç kez karıştırmayı unuttum, dibi hafif tuttu ve pürüzlü bir doku bıraktı. 12 dakika boyunca hiç ara vermeden karıştırmak gerçekten şartmış, ikinci denemede sorun kalmadı.
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