Hazelnut Custard Pie
Ingredients
2 cups milk
1/3 cup sugar
2 tbsp semolina
1 tbsp corn flour
2 eggs
cinnamon stick
vanilla
1/3 cup chopped hazelnut
7 filo sheets
100 g butter
Syrup
1/2 cup sugar
1/4 cup water
Method
In a saucepan, prepare the syrup, boil the sugar and water. Set aside to cool.
In a saucepan, heat the milk and cinnamon stick.
In a bowl, combine the sugar, semolina, cornstarch, vanilla, and eggs.
As you continue whisking, slowly add some of the hot milk to the egg mixture. Return the entire mixture to the saucepan.
Whisk until the mixture thickens. Add the chopped hazelnuts.
In a 9 in square pan, butter in between 5 sheets of filo allowing it to hang on the sides of the pan.
Pour the prepared filling on top.
Fold the hanging filo on the filling to cover it.
Add a sheet of filo to cover the exposed filling.
Cut the last filo sheet and crumple it on top.
Pour the remaining butter.
Bake for around 30 min or until golden.
Pour the cooled syrup on top.
