Greek layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with honey.
2 tablespoons caster sugar
2 tablespoons vegetable oil
2 teaspoons baking powder
12oz organic Shipton Mill cake flour
1 pint milk
3 tablespoons sugar
2 tablespoons Shipton Mill cake flour
1 tablespoon cornflour
1 teaspoon vanilla extract
Beat margarine and sugar together. Add the egg and beat a little more. Then add the oil. The mixture will be a little sloppy.
Add the flour and baking powder. The pastry is very soft and should be pressed into the tin rather than rolling.
Use a 8" loose bottomed flan tin. Bake for 10-15 mins at 180°C until a light golden brown colour.
Pour the milk into a saucepan and heat gently to close to boiling point. In a separate bowl mix together the caster sugar, cake flour, cornflour, vanilla extract and eggs until you have a paste. Add the paste to the hot milk and bring to the boil, stirring all the time. When it has boiled stir for a couple of minutes until it has thickened, then pour the liquid into the tart tin. Sprinkle with cinnamon and when cool refrigerate. For the best tasting experience eat the next day
Added by: Phil Hockey
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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