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How to make Almond & semolina filo pie with butterscotch schnapps

Yield = 8
Prep time: 0:40
Cook time: 1:00
Total time: 1:40

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
  • 1 teaspoon ground cinnamon
  • 12 sheets filo pastry
  • 125g butter, melted

Butterscotch syrup

  • 185ml (3/4 cup) butterscotch schnapps
  • 160ml (2/3 cup) water
  • 215g (1 cup) caster sugar

Method

  • Step 1 Stir the milk, sugar and orange rind in a saucepan over medium heat until sugar dissolves. Add semolina in a thin, steady stream and cook, stirring, for 5 minutes or until the mixture boils and thickens. Stir in butter. Transfer to a bowl. Discard orange rind. Set aside to cool slightly. Whisk in egg. Cover surface of custard with plastic wrap.
  • Step 2 Preheat oven to 180ºC. Brush the base and side of a 23cm (base measurement) springform pan with melted butter. Process the almonds, extra sugar and cinnamon in a food processor until finely chopped.
  • Step 3 Place filo on a clean work surface. Cover with a dry tea towel then a damp tea towel. Brush 1 filo sheet with some melted butter. Top with another filo sheet. Place over base and side of pan, allowing the sides to overhang. Repeat with 2 more filo sheets, overlapping to cover the side completely. Top with half the almond mixture.
  • Step 4 Brush 1 filo sheet with melted butter. Top with another filo sheet. Place over almond mixture and up the side of the pan. Repeat with 2 more filo sheets, overlapping to cover the side. Top with semolina mixture. Brush 1 filo sheet with melted butter. Top with another filo sheet and place over the semolina and up the side of pan. Repeat with 2 more filo sheets, overlapping to cover the side. Top with remaining almond mixture. Fold over the overhanging filo, pressing gently. Brush with remaining butter. Place pan on a baking tray and bake for 50-55 minutes or until golden.
  • Step 5 Meanwhile, to make the butterscotch syrup, stir schnapps, water and sugar in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until syrup thickens slightly. Set aside to cool slightly.
  • Step 6 Pour the syrup over the pie in the pan and set aside to cool completely. Cut the pie into wedges to serve.