7 Minutes to Preparing Delicious Poupeki (semolina custard pie)

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Poupeki (semolina custard pie)

We hope you got insight from reading it, now let’s go back to poupeki (semolina custard pie) recipe. You can have poupeki (semolina custard pie) using 14 ingredients and 9 steps. Here is how you cook it.

Below are the ingridients that are needed to produce a delicious Poupeki (semolina custard pie):

  1. Take of For the custard.
  2. Use 1 litre of fresh milk.
  3. Provide 1 cup of fine semolina.
  4. Use 1/2 cup of sugar.
  5. You need 3-4 tbsp of butter.
  6. Use 2 of vanillins (powder).
  7. You need 2-3 of filo pastry.
  8. You need of cinnamon powder.
  9. Take of For the syrup.
  10. You need 2 cups of sugar.
  11. Take 2 cups of water.
  12. Take 1 of lemon peel.
  13. Use 1 tsp of lemon juice.
  14. Provide 1 of cinnamon stick.

Ready with the ingridients? Here are the steps on cooking Poupeki (semolina custard pie):

  1. Heat the milk with the sugar and slowly add the semolina..
  2. Add the vanillin powder and stir until the custard thickens and bubbles..
  3. As soon as the custard thickens add the butter and stir..
  4. Take a round baking tray of 36 cm (or a tart pan), butter it and spread the filo pastry (don't butter the last one since the custard will go on top)..
  5. Pour the custard and fold the sides of the pastry sheets that stick out..
  6. Bake in a preheated oven for 30 minutes at 180 °C using both radiant elements (take care that the bottom is well cooked)..
  7. Prepare the syrup by boiling all the ingredients for 10 minutes..
  8. When the sweet is lukewarm pour the syrup over it while hot..
  9. Sprinkle with cinnamon and serve..

Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings. Semolina is a coarse pale-yellow flour ground from hard durum wheat and used to make traditional pasta. It can also be used to make pizza, bread and biscuit doughs as well as gnocchi. The term also refers to a British milk pudding, in which semolina is cooked slowly in milk and sweetened with sugar.

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