Quick cream pie

Instructions

1. Put the milk, sugar and vanilla in a saucepan. When it boils, add the semolina and cook over moderate heat until it swells. Beat the yolks in a bowl and gradually add the hot milk in a thin stream, stirring constantly. Return the casserole to the heat over medium heat, stirring constantly, until the custard thickens. Remove from heat, add butter, stir, cover with foil and set aside to cool.
2. Melt the butter for the crusts and mix it with the oil. Spread each crust, arranging them in a cross and spread each crust with 1-2 tbsp. butter and oil. The edges of the crusts should extend beyond the pan so that when you transfer them to the center of the pan, they can cover the cream.
3. Arrange half the filo then scatter over half the dried fruit; pour in the custard and add the second half of dried fruit of choice, if using (dried cranberries, dried apricots, coconut flakes, dried cherries). Fold the protruding ends of the crusts in toward the center of the pan. Brush the crust layers with the remaining butter and sprinkle with the granulated sugar.
4. Put the tray in the oven, heated to 180°C with a fan, for 30 minutes. Cool and sprinkle with powdered sugar.

• Servings : 8
• Ready in : 50 Minutes
• Course : Dessert and Snacks
• Recipe Type : Dessert, recipes for spring, recipes for summer, recipes for winter, Snack
• Ingredient : Butter, Caster sugar, Caw-milk, Egg yolks, Fine pastry sheets, Oil, Sugar, Vanilla