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I was inspired by Ella's recipe for which I thank her. I respected everything by adding an extra 6 tablespoons of semolina. The result is super super good. Next time, if I do, I'll reduce the oil a bit, because it seems a little too oily.
- 1 packet of pie sheets
- 8 eggs
- 350 gr sugar
- 800 ml yogurt
- 2 vanilla sugar
- lemon peel
- 150 gr raisins
- rum essence
- Powdered sugar
- 150 ml oil
Preparation time: less than 120 minutes
RECIPE PREPARATION Yogurt Pie:
The pie sheets are allowed to thaw at room temperature. The raisins are soaked with a little rum essence and warm water. Then beat the eggs well with the sugar and vanilla sugar. Add the yogurt, then mix well and add the semolina.
In a tray lined with baking paper put the sheets one by one and grease with oil (the sheets are divided into three equal parts, I had 18 sheets in the package). Put the first six by greasing each sheet with oil, put half of the cream obtained, then again put six greased sheets and the other half of the cream. We end with the last six sheets. Grease the last sheet with oil (I also greased it with yogurt and when I put it in the oven before removing it for 10 minutes).
I put the tray in the oven heated to 180 degrees for 40 minutes. Then I took the pie out of the oven, covered it with a kitchen napkin and let it cool (so that the sheets remain soft) and then I portioned it.
I used a 45/35 cm tray, it is exactly the size of the pie sheets
And as Ela specified it is not a gala dessert, but it is very very good and I highly recommend it
I did not use powdered sugar, I left it in the original version