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Almond & semolina filo pie with butterscotch schnapps
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Decadent sweet pie with butterscotch schnapps, perfect for cozy winter nights.
Ingredients:
  • 500ml (2 cups) milk
  • 70g (1/3 cup) caster sugar
  • 4 large strips orange rind
  • 65g (1/3 cup) semolina
  • 40g butter
  • 2 eggs, lightly whisked
  • Melted butter, to grease
  • 230g blanched almonds, toasted
  • 55g (1/4 cup) caster sugar, extra
  • 2.50 gm ground cinnamon
  • 12 sheets filo pastry
  • 125g butter, melted
  • 185ml (3/4 cup) butterscotch schnapps
  • 160ml (2/3 cup) water
  • 215g (1 cup) caster sugar
Instructions:
  • In a saucepan over medium heat, combine milk, sugar, and orange rind and stir until sugar dissolves. Slowly add semolina, stirring constantly, and cook for 5 minutes until mixture boils and thickens. Add butter, transfer to a bowl, and remove orange rind. Allow to cool slightly, then whisk in the egg and cover the custard with plastic wrap.
  • Preheat the oven to 180ºC. Brush a 23cm springform pan with melted butter all over. Use a food processor to finely chop the almonds, extra sugar, and cinnamon.
  • Lay the filo sheets on a clean work surface and cover with a dry tea towel followed by a damp tea towel. Brush one sheet with melted butter, then layer another sheet on top. Gently press them into the base and sides of the pan, leaving the edges to hang over. Repeat this layering process with two more filo sheets, overlapping to ensure full coverage around the sides. Finally, evenly distribute half of the almond mixture over the layered filo sheets.
  • Layer 1 filo sheet with melted butter, then add another sheet on top. Extend over almond mixture and up the sides of the pan. Layer 2 more filo sheets, overlapping to cover the sides. Spread semolina mixture on top. Repeat the layering process with 1 filo sheet, melted butter, another filo sheet, and place over the semolina extending up the sides of the pan. Repeat with 2 more filo sheets, overlapping to cover the sides. Top with the remaining almond mixture. Fold over the overhanging filo and press gently. Brush with the rest of the butter. Bake on a tray for 50-55 minutes until golden brown.
  • In a small saucepan over medium heat, stir schnapps, water, and sugar until the sugar dissolves. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until the syrup slightly thickens. Let cool slightly before using.
  • Drizzle the syrup over the pie in the pan and allow it to cool fully. Slice into wedges before serving.

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