INGREDIENTS: -1 package of phyllo pastry leaves -7-8 eggs -900g yogurt -15g of baking powder -100 ml oil -7 tablespoons sugar -grated zest of 1 lemon and/or 1 orange -3 sachets of vanilla sugar -200 g raisins -1 teaspoon of rum essence -1 tablespoon of semolina -1 tablespoon vanilla powder pudding (or amindon/maizena) |
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Put yogurt to drain the whey, and then mix the egg yolks with the drained yogurt. Beat firmly the egg white with a pinch of salt. Sprinkle 7-8 tablespoon of sugar over the firmly foam, and then add the grated zest of lemon and/or orange. Mix together the egg withe foam with the egg yolk cream. Add semolina, the vanilla powder pudding and the baking powder. Sprinkle rum essence over raisins.
Take a round pan and sprinkle it with oil (it is better to use a spray or a brush). Then put into the pan 2 sheets of phyllo. Spray with oil each sheet. Add a generous layer of eggs and yogurt cream. Add some raisins. Next add another 2 oiled phyllo, another layer of eggs and yogurt cream, raisins etc. The top layer must be an eggs and yogurt cream.
Bake it in preheated oven, at 200 Celsius degrees for 45-50 minutes.
Take a round pan and sprinkle it with oil (it is better to use a spray or a brush). Then put into the pan 2 sheets of phyllo. Spray with oil each sheet. Add a generous layer of eggs and yogurt cream. Add some raisins. Next add another 2 oiled phyllo, another layer of eggs and yogurt cream, raisins etc. The top layer must be an eggs and yogurt cream.
Bake it in preheated oven, at 200 Celsius degrees for 45-50 minutes.
Tip: For step by step recipe click here.
Bonne appetite!
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