Preparation time: 20 minutes
Baking time: 40-45 minutes
Ingredients (4-6 people)
6 thin phyllo pastry
750 gr full fat milk
250 gr fresh Arla cream cheese
180 gr fine semolina
1 vanilla sachet
150 gr sugar
30 gr Lurpak butter
Cinnamon powder for the phyllo
Sugar for the phyllo
Melted Lurpak butter for the phyllo
Put the eggs in a small bowl together with sugar and vanilla and whisk them well using a wire until the mixture is whiten and fluffy.
Place a pot on moderate heat and add the milk and the fresh Arla cream cheese. Stir to melt the cheese and warm it together with the milk.
Add the fine semolina and stir continuously until the milk gets creamy.
Remove the pot from the fire and using a ladle, add the mixture of milk to the bowl of eggs, stirring continuously in order to avoid the eggs being cooked.
Add the mixture again to the same pot, keep it in low heat and stir until it becomes creamy.
When the cream is ready to remove it from the fire, add the 30 gr of Lurpak butter and stir well.
Brush a 30x30cm and 5cm wide non-stick baking pan with the melted butter of Lurpak and spread the phyllo pastries in a ‘cross’ (cross: place a phyllo with some of the left side sticking out and when placing the next, the right side should stick out a bit. Repeat), each of which is brushed with the melted butter.
On the third phyllo pastry, sprinkle a little cinnamon and a little sugar before placing the next one.
Add the cream to the phyllo pastries, spread it well and bake in a preheated oven at 180 ° C for 40-45 minutes until the cream and the phyllo get nice color.
When the milk pie is ready, remove it from the oven and allow it to cool slightly before you cut it. Serve it by sprinkling with cinnamon and powdered sugar.