Semolina pie made of thin filo dough

1. Defrost the dough.
2. Melt the butter (leave 20-30 g).
4. To prepare the syrup, mix all the ingredients and bring to a boil, stirring intensively.
5. Separate the whites from the yolks.
6. Whisk the proteins with 50 g of sugar to a thick foam. I first whisk the protein, and then slowly pour in the sugar and beat them well together.
7. Beat the yolks with 50 g of sugar.
8. Gradually, in small parts, combine the whipped whites and yolks, gently mixing.
9. Brew the cream. Combine cream, milk and sugar. When the mixture boils, add semolina and vanilla. I mix well until a thick semolina porridge is formed.
10. Add butter to the cooled cream, mix well.
11. Gently stirring, combine the finished cream and a mixture of proteins with yolks.
12. Take a baking dish. Lubricate it with oil.
13. Spread out 5 sheets of dough in such a way that you can later form an envelope. Pour cream liberally over each layer of dough.
14. Put the remaining 5 sheets on top, smearing each of them with melted butter. The top layer must be sprinkled with water.
15. Cut the pie into portions.
16. Bake in the oven at 160 degrees until golden brown. The baking time is 1.5 hours.
17. Pour the finished cake with syrup.

Have a nice tea party!