Almond & semolina filo pie with butterscotch schnapps Dessert

Ingredients recipe (serves 8)

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 tsp 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 of recipe


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.

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.

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.

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.

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.

6.Pour the syrup over the pie in the pan and set aside to cool completely. Cut the pie into wedges to serve.