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Recipes with Extra Fine
INGREDIENTS: (for 9 flutes)
1 package Extra Fine Filo pastry KANAKI 450g
1 cup of melted butter for the leaves
1 cup of fine semolina
1 cup of sugar
1 liter and 1 cup of milk
4 tsp. of butter soup
zest with 1 orange
1 vanilla powder
For the syrup:
2 cups of sugar
1 cup of water
Prepare the cream: Heat the milk with the sugar stirring and when the sugar is dissolved, pour the semolina and the vanilla. Allow the mixture to moderate heat until it cools, stirring intermittently. When it starts to boil, remove the mixture from the fire. Beat the yolks and drop them together with the butter into the milk mix. Stir and let the cream cool down. Make the flutes and put them in a buttered baking dish, spread them with butter and bake them in a preheated oven at 180°C for about 40 minutes until the leaves turn brown. When cooked, remove them from the oven and allow them to cool.
For the syrup: Put the sugar in the pot with water and the orange cut in the middle. Boil the syrup for 7-8 minutes, remove the orange and pour the flutes with the syrup. Allow them to soak in the syrup for 1 hour before serving them.
For making Flutes:
1. Cut the leaves in the middle. Butter 3 sheets and put them on top of each other.
2. Put 2 full spoonfuls of cream along the shorter side and roll roll by buttery the leaf.
3. Approximately 5 cm before the end of the sheet, fold the two edges of the roll and continue the wrapping.
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