Sweet cream pie with pomegranate
Ingridients
- 250g filo pastry
- 100g butter or margarine, meltedFor the cream
- 70ml pomegranate juice
- 300ml sweetened condensed milk
- 350ml of water
- 40g fine semolina
- 50g sugar
- 1 egg
- 50g butter or margarine
- ½ tsp vanillinFor garnishing
- seeds from 1 pomegranate
- powdered sugar
Directions
Preheat the oven to 180°C. Grease a 30x20cm baking tray with butter or margarine (using part of the 100g) and spread a sheet of pastry so that it also covers the walls. Spread butter or margarine and repeat with two more sheets.
Continue spreading the strained leaves one by one, sprinkling each one with butter or margarine. There should be an air gap between the sheets, so that they are not stuck together. Score the leaves into square pieces so that the cream penetrates and bake in the oven for 20 minutes.
For the cream: Mix the milk, water, pomegranate juice, sugar, egg and vanillin in a bowl with a whisk. In a pot, lightly sauté the semolina with 50g butter or margarine over low heat, being careful not to burn it. Remove from the heat and add the milk mixture. Stir with the whisk until the mixture becomes homogeneous.
Remove the baking tray from the oven (after the leaves have been baked for 20 minutes and have turned slightly brown) and immediately pour the mixture. Put the tray back in the oven and bake for an additional 30 minutes. Sprinkle with powdered sugar and garnish with pomegranate seeds.
