Rice and raisin pie

Crispy thin dough, sweet filling - perfect for tea. This pie can be made from ordinary puff pastry, just put the whole filling between two layers and pinch the edges. I had filo dough, so I decided to try to make it with it. You need to work quickly with this dough, because it dries and crumbles quickly. It is better to open it immediately before use and keep it under a damp (not wet!) towel.

Maria

The author of the recipe

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Composition / ingredients

servings:

Filo dough (6-8 sheets)

150

Butter

Filling:

Fig

180

Raisins

120

Condensed milk

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 6 g

Fats 13 % 10 g

Carbohydrates 80 % 63 g

371 kcal

GI: 21 / 65 / 14

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare the ingredients.
Step 2:
Boil rice until tender in boiling water with added sugar. Put the rice in a colander and let the water drain. Wash and dry the raisins.
Step 3:
Combine rice, raisins and condensed milk, mix until smooth.
Step 4:
Put a folded parchment sheet on the bottom of the baking dish. Lay out two layers of filo dough so that the edges hang out of the mold. Fold 1 sheet of dough in half and put it on the bottom of the mold.
Step 5:
Spread 1/3 of the filling on top.
Step 6:
Cover with the next sheet of dough folded in half. Repeat the layers 2 more times.
Step 7:
Lay the hanging edges in the mold. Cover the top with the last layer of dough folded in two.
Step 8:
Lubricate the surface of the cake with soft butter.
Step 9:
Bake the pie in a preheated 180 °C oven for about 20 minutes.