From a recipe leaflet of the Greek olive oil company "Elais"
Ingredients (for 6-8 people)
For the chestnuts cream:
150gr. of fine semolina flour
1.250ml of fresh milk
125gr. of granulated sugar
120gr. margarine, cut in cubes
100gr. of margarine, melted (for brushing the phyllo)
4 eggs, beaten
1 tsp of vanilla extract
500gr. of thin phyllo pastry sheets
400gr. of already boiled chestnuts, cut in medium cubes
For the syrup:
600gr. of granulated sugar
350 ml of water
½ a lemon
1 lemon, the juice
2 shots of almond liqueur
Method:
In a deep pot boil the milk with the sugar and the vanilla on medium heat stirring with a wooden spoon. When the mixture comes to the boil, turn the heat to low and add the semolina while you keep stirring constantly with the spoon until the mixture starts thickening.
Take the pot off the heat and very slowly add the beaten eggs while you keep stirring so the eggs won't curdle. Add in the cream the margarine cubes and the chestnuts and stir. Leave the cream aside to cool down completely, covering the surface of the cream with a piece of cling film.
Preheat the oven to 170-180°C.
Get a medium-size oven pan and brush thoroughly the bottom and the sides with some margarine. Start laying half the phyllo sheets at the bottom of the pan, putting one on top of the other in a crisscross manner (some of the phyllo will be hanging over the rim), and carefully brush each layer with some butter as you go along.
Empty the chestnut cream (it should not be warm by now) on the phyllo, smooth with a spatula and then bring the excess phyllo inwards over the cream. Cover with the rest of the phyllo sheets, brushing each one with margarine and push the edges inwards all around the pan.
With a sharp knife gently score the surface of the pie and drizzle with a bit of water. Put in the oven and bake for about 40-45 minutes until the phyllo is crunchy and golden.
Take out of the oven and leave aside to allow the pie to cool down.
In the meantime, put all the syrup ingredients into a saucepan and allow to boil for 10 minutes in medium heat. Leave aside to cool down for a bit.
Pour the cold pie with the lukewarm syrup and leave to rest for about 1 hour allowing the pie to absorb the syrup properly and then serve.
1.250ml of fresh milk
125gr. of granulated sugar
120gr. margarine, cut in cubes
100gr. of margarine, melted (for brushing the phyllo)
4 eggs, beaten
1 tsp of vanilla extract
500gr. of thin phyllo pastry sheets
400gr. of already boiled chestnuts, cut in medium cubes
For the syrup:
600gr. of granulated sugar
350 ml of water
½ a lemon
1 lemon, the juice
2 shots of almond liqueur
Method:
In a deep pot boil the milk with the sugar and the vanilla on medium heat stirring with a wooden spoon. When the mixture comes to the boil, turn the heat to low and add the semolina while you keep stirring constantly with the spoon until the mixture starts thickening.
Take the pot off the heat and very slowly add the beaten eggs while you keep stirring so the eggs won't curdle. Add in the cream the margarine cubes and the chestnuts and stir. Leave the cream aside to cool down completely, covering the surface of the cream with a piece of cling film.
Preheat the oven to 170-180°C.
Get a medium-size oven pan and brush thoroughly the bottom and the sides with some margarine. Start laying half the phyllo sheets at the bottom of the pan, putting one on top of the other in a crisscross manner (some of the phyllo will be hanging over the rim), and carefully brush each layer with some butter as you go along.
Empty the chestnut cream (it should not be warm by now) on the phyllo, smooth with a spatula and then bring the excess phyllo inwards over the cream. Cover with the rest of the phyllo sheets, brushing each one with margarine and push the edges inwards all around the pan.
With a sharp knife gently score the surface of the pie and drizzle with a bit of water. Put in the oven and bake for about 40-45 minutes until the phyllo is crunchy and golden.
Take out of the oven and leave aside to allow the pie to cool down.
In the meantime, put all the syrup ingredients into a saucepan and allow to boil for 10 minutes in medium heat. Leave aside to cool down for a bit.
Pour the cold pie with the lukewarm syrup and leave to rest for about 1 hour allowing the pie to absorb the syrup properly and then serve.
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