Summary

Ingredients

For the cream:

• 50 g soft wheat semolina
• 1 packet vanilla pudding powder
• 700 ml milk, cold
• 4 egg (s)
• 125 g suar
• 2 tablespoon butter, soft

For the dough:

• 500 g puff pastry
• 65 g butter

For the syrup::

• 375 grams sugar
• 250 ml water, lukewarm
• 1 teaspoon cinnamon
• 1 lemon (s), squeezed

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Instructions

1. The syrup should be prepared first as it has to be cold before pouring it onto the casserole.
2. Mix the semolina and custard powder with a little cold milk. Bring the rest of the milk to the boil, stir in the semolina / pudding powder mixture.
3. Mix eggs with sugar and melted butter and stir into the semolina mixture.
4. Butter a rectangular baking dish, put half of the puff pastry in it, spread the cream on top and cover with the remaining puff pastry. Cut the puff pastry into a diamond shape on the surface with a knife, sprinkle with a little water and bake at 180 ° C on the lowest rail for about 30 minutes until golden yellow.
5. For the syrup, boil fine-grained sugar with water and simmer until it has dissolved. Then add the cinnamon and lemon juice. Let the syrup cool down.
6. Take the hot semolina casserole out of the oven and immediately pour the cooled syrup over it.