Make a delicious, twisted semolina pie with a crispy and fluffy sheet that you will open yourself !!!
Waiting time: 60 minutes
Execution time: 60 minutes
Baking time: 60 minutes
Servings: 6-10
Components
For the dough
- 250 gr. village flour
- 250 gr. Farina flour
- 200 ml of warm water
- 50 - 100 ml sunflower oil
- ½ κ.γ. salt
- 1 tbsp. granulated sugar
- 1 tbsp. vinegar
- ½ κ.γ. baking soda
- ½ κ.γ. mastic beaten
- Cornflower for leaf opening
For the
- 750 ml of coconut milk
- 100 gr. granulated sugar
- 125 gr. fine semolina
- 1 tbsp. corn flour
- 1 vanilla extract
- 1 pinch salt
- 1 tbsp. margarine
- 1 tbsp. rose water
- 1 mastic grain beaten with a little sugar
For the syrup
- 340 g water
- 300 g sugar
- 2 tc. honey
- 1 cinnamon stick
- peel of 1 lemon
- 3 cloves
Execution method
For the syrup
- In a saucepan put all the ingredients for the syrup except the flower water and honey.
- Stir until it boils. Do not stir again from the time the boiling starts.
- Boil on low heat for 5 minutes. from the time they boil.
- Add the honey and flower water and remove from the heat, stir lightly and set aside to cool the syrup.
For the dough
- In a large bowl put the flour, salt, baking soda and sunflower oil and mix by hand until it becomes a mixture like crumbs. Let it rest for about 15 minutes
- Then, make a puddle in the center and pour in the vinegar and crystal sugar and knead by hand or in the mixer with the hook, gradually adding lukewarm water, until it becomes an elastic, smooth dough that does not stick.
- We shape it into a ball, wrap it with cling film and leave it in the fridge for at least 30-60 minutes to rest.
For the
- In a saucepan, add all the ingredients and stir over low heat until the cream thickens.
- Once it thickens, remove from the heat and add the margarine. Mix with the wire to homogenize the ingredients and cover it with a film outside the refrigerator until it cools down.
For assembly
- Preheat the oven to 180 degrees in the air
- After 30-60 minutes, sprinkle with corn flour on our counter or table, and cut the dough into 4 equal pieces.
- We take a piece and open it with the rolling pin or the machine on a thin, rectangular sheet. (Caution, if the sheet is thick it will not bake well).
- Spread a strip of the filling mixture on each sheet with a teaspoon, covering the entire surface.
- Wrap in a roll and then twist, turning its edges in the opposite direction, like a string.
- Put it in a well-oiled pan, starting from the middle and wrapping it outwards to form a snail.
- Continue with the remaining pieces and place them in the pan in such a way as to create a large twist.
- Sprinkle the pie with a little water and bake in the preheated oven for about 1 hour or until golden brown.
- At the end, pour the cold syrup into the pie, let it "pull" more and then serve.