Semolina Filled Pie

For the semolina filled pie recipe, the first step is to prepare the filling. Place milk over medium heat and bring to a boil. Stirring milk, add semolina and mix so that there are no lumps.

Beat eggs with sugar and vanilla sugar and, stirring constantly, preferably with a whisk, add eggs to the milk mixture. Reduce the fire to a minimum and cook the filling until thick. When the filling for the pie thickens, turn off the heat and cool.

Now you can take on the dough. Sift flour and mix with sugar and salt. After grinding the flour with butter until crumbs, then add vinegar, yolks, olive oil and water. You can add cinnamon, or you can sprinkle it on the cake after cooking. Knead a smooth dough, cover with cling film and set aside for 30 minutes.

When the dough has settled, divide it into 4 parts and roll into thin layers. Place a layer of dough on the bottom of the mold so that the edges of the dough hang down, and generously grease the dough with olive oil.

Put another layer of dough on top of the dough and also brush with olive oil. After laying out the filling, level and cover with a third sheet of dough.

Grease the dough with olive oil, cover with the last rolled out layer of dough, pinch the edges and brush with olive oil. Place semolina filled pie in an oven preheated to 200°C (390°F) and bake for 50 minutes.

When the cake with semolina filling is baked, take it out of the mold and cool completely, then sprinkle with powdered sugar and serve.