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Ingredients:
3 phyllo dough sheets
For Oiling Dough Layers:
100 gr butter
For Filling:
300 ml milk
30 gr semolina
100 gr fine pistachio
For Syrup:
600 gr sugar
300 ml water
Juice of ¼ of a lemon
For Oiling the Tray and the Dessert:
40 ml sunflower oil
To prepare the syrup; ¬¬¬mix the sugar with water and boil for 20 minutes. After add the lemon juice and mix. Open and put the phyllo dough sheets on top of each other. Place them in the middle of a round oven tray and cut the parts that dangle from the tray with a sharp knife. Make small pieces from the cutted parts. To prepare the filling; mix the milk and the semolina with a mixer in a pot and cook for 5 minutes. To cover the dough sheets melt the butter in a sauce pot. Oil the tray with the half of the sunflower oil. Place one of the round dough sheets at the bottom of the tray. Cover the small dough pieces with the melted butter and put half of them onto the dough sheet in the tray. Place the second round dough sheet onto small pieces and oil it. Pour the filling onto dough evenly. Drizzle the fine pistachio on the filling and cover with the rest of the small, butter-covered dough pieces. Place the last round dough sheets on top carefully. To slice the dessert before baking it, put a bowl in the middle of it upside donwn. Cut the dessert around the the bowl with a sharp knife. By considering the center of the bowl as the center, slice the dessert into 12 even pieces. Cover the dessert with the rest of the sunflower oil and bake in a pre-heated oven for 45 minutes at 190 degrees. Take the tray from the oven and pour the warm syrup onto hot dessert. Serve after it absorbs all the syrup.
Bon Appetite!