Filo Dough with Semolina and Syrup Recipe
This version of filo dough with syrup is less sweet and more fragrant and lemony, must say really pleased with it. With using filo pastry sheets, it is much easier to make than you think. I hope you would give it a go sometime and enjoy this wonderful treat.
- 13 sheets of filo dough,
- 1/2 cup of vegetable oil (100 ml.),
- 1/2 cup of semolina.
For the sauce;
- 2 eggs,
- 1 cup of vegetable oil,
- 1 cup of milk,
- 1/2 cup of granulated sugar,
- 1 packet of baking powder (10 grams).
For the syrup;
- 2 cups of granulated sugar,
- 2 1/2 cups of water,
- 1 teaspoon lemon juice.
(The cup size: 200 ml.)
For its above;
- Ground hazelnut.
Process of Filo Dough with Semolina and Syrup Recipe
For the syrup, combine the granulated sugar and water in a heavy saucepan over the medium heat and bring it to boil.
When it boils, add the lemon juice in it and reduce the heat and boil it for two minutes.
And then turn the heat off and set the syrup aside to cool.
Place one sheet of phyllo dough on a flat surface.
Brush the vegetable oil and sprinkle semolina on it.
Then shrink the sheet from short edge.
Place the sheet into the greased baking tray.
Apply the same process for the other phyllo pastries.
Be careful: keep the remaining phyllo dough covered with a damp towel to prevent it from drying out.
For the sauce, mix the milk, granulated sugar, eggs, vegetable oil and baking powder in a bowl.
Pour the sauce over the sheets.
Bake them in a preheated oven to 180°C until they get golden brown.
After taking them out, leave for 5 minutes to cool.
And then pour the cool syrup over them and sprinkle the ground hazelnut.
Set aside until they soak all the syrup and then serve.