Poupeki (semolina custard pie)
Poupeki (semolina custard pie)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, poupeki (semolina custard pie). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

With a flaky filo pastry case, and creamy, semolina-spiced custard centre, this Greek tart will go down a treat when served with warm honey and cinnamon. - by Chantal Walsh. Great recipe for Poupeki (semolina custard pie). A syrupy sweet that reminds me of galatopita (milk pie) or galaktompoureko (without eggs) and is very easy. Recipe by dcroula. Δημοφιλέστερες Ειδήσεις Sintages Pareas.

Poupeki (semolina custard pie) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Poupeki (semolina custard pie) is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have poupeki (semolina custard pie) using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Poupeki (semolina custard pie):
  1. Take For the custard
  2. Prepare 1 litre fresh milk
  3. Make ready 1 cup fine semolina
  4. Get 1/2 cup sugar
  5. Prepare 3-4 tbsp butter
  6. Get 2 vanillins (powder)
  7. Take 2-3 filo pastry
  8. Take cinnamon powder
  9. Prepare For the syrup
  10. Make ready 2 cups sugar
  11. Make ready 2 cups water
  12. Get 1 lemon peel
  13. Take 1 tsp lemon juice
  14. Take 1 cinnamon stick

Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner.

Instructions to make 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.

When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. 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.

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