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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, poupeki (semolina custard pie). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Poupeki (semolina custard pie) is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Poupeki (semolina custard pie) is something that I have loved my entire life.

Free UK Delivery on Eligible Orders Heat the milk with the sugar and slowly add the semolina. Add the vanillin powder and stir until the custard thickens and bubbles. As soon as the custard thickens add the butter and stir.

To begin with this recipe, we must prepare a few components. You can cook poupeki (semolina custard pie) using 14 ingredients and 9 steps. Here is how you can achieve that.

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

Description An all-time Greek favorite dessert, Galaktoboureko is a semolina based creamy custard pie baked with flaky phyllo dough and drenched in a delicious simple syrup sauce. In a small bowl, beat the yolk and remaining eggs just until combined. This classic egg custard pie is the perfect blend of eggs, milk, and nutmeg. Feel free to use the homemade pastry and instructions below, or use a frozen pie shell or refrigerated pie pastry.

Steps 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.

Homemade pie shells are great, but ready-made crusts are excellent if you aren't into making pastry or just don't have the time. My recipe for pie crust called for half an egg so I threw the other half into the filling. I added the extra egg yolk (left over from the egg-white wash for the crust) to the filling as well which made for a very rich and creamy filling! I was a little nervous about. Hot chocolate Hello everybody, hope you're having an amazing day today.

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