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A soft creamy custard on the inside, crispy layers of filo on the outside and smothered in a light honey syrup. This dessert is easy to make and is a definite crowd pleaser!
Prep Time: 00:30
Cook Time: 00:45
1/4 cup semolina
1 1/2 cups castor sugar
1 tablespoon cornflour
6 eggs, lightly beaten
1 zest lemon
4 cups milk
1/4 cup semolina, extra *
12 sheets filo pastry *
1/2 cup butter, melted
1 cup almond flakes
1 1/2 cups caster sugar
1 cup water
1 tablespoon raw honey
1 rind lemon
1 cinnamon bark
1Lightly spray a large 12-hole muffin pan. Preheat oven to 180*C.
2Whisk semolina, sugar, cornflour, eggs and zest in a medium-size pot until thick.
3In a separate pot, bring milk to boil. Turn off heat and pour milk into semolina mixture slowly, stirring constantly. Stir over medium heat until mixture thickens. Gradually add extra semolina, stirring to thicken. Cool.
4Taking one filo sheet at a time, brush with melted butter and fold lengthways. Brush with more melted butter and fold from left to right. Brush again and gently press into muffin pan. Repeat with remaining sheets.
5Carefully spoon custard into each muffin hole, filling to top. Fold over-hanging pastry into middle of pie and brush with melted butter. Sprinkle almond flakes on top. Bake for 45 – 50 minutes or until set.
6Meanwhile, add sugar, water, honey, rind and cinnamon bark in a small pot. Bring to boil, simmer uncovered for 2 – 3 minutes. Discard bark and pour cooled syrup over hot pies.
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