Custard filled pastry with pastry sheets Filosophy Filo
Servings: 8
Cooking time: 90 minutes
Ingredients
- 1 packet of pastry sheets Filosophy Filo
- 250gr. butter (melted) milk pudding cream
For the cream
- 150gr. fine semolina
- 250gr. sugar
- 700gr. full-fat milk
- 300gr. whipping cream
- 260gr. eggs
- 100gr. butter
- 4gr. vanilla extract
- 10gr. orange zest (about 2 oranges)
- 5gr. salt
For the syrup
- 550gr. sugar
- 150gr. honey
- 100gr. glucose
- 200gr. water
- 10gr. orange zest lemon zest from about 3 lemons
- lemon juice from half a lemon
Why use frozen Filosophy?
You save time since you do not need to make the filo yourself. Filosophy has taken care of offering you traditionally kneaded filo, made from the best ingredients. Also, your kitchen doesn't need to get messy either. How convenient!
- You can easily find Filosophy in the supermarkets or order it online.
- On the package there is a detailed nutrition chart to inform you about the filo's calories and nutrients.
- It is economical!
Instructions
- Butter a baking tray, spread about 6 sheets (depending on the size of the baking tray) and spread each sheet with butter with the help of a brush. Then we empty the cream.
- Turn in the leftover leaves that are left over from the baking tray and butter them one by one. Spread the remaining leaves on top, buttering them again one by one.
- Cut the protruding crust sheets around the pan and carve into pieces, making sure to cut all the leaves.
- Take the butter and carefully spread the surface. Then sprinkle with a little water and bake at 160 ° C for about 45 minutes without air, so that the crust sheets turn brown.
- Remove the milk pudding from the oven and syrup with the cooled syrup.
For the cream
- Put the milk in a saucepan to heat and add the cream and half the sugar. Take a bowl and put the eggs, semolina and the rest of the sugar and mix. Then add the hot milk with the semolina, stirring constantly with the whisk until the mixture is well heated.
- Transfer the mixture to the pot and cook while stirring at the same time with a whisk until the cream thickens. Once it thickens and starts to boil, remove the pot from the heat and add the zest, butter, vanilla and salt.
- Cover the cream with a film in such a way that it touches the surface.
For the syrup
- In a saucepan add all the ingredients and bring to a boil.
- Boil on low heat for 2 minutes and remove the pot from the heat until it comes to room temperature.
