• 1/2 kg Beirut phyllo pastry
For the cream
• 1 teacup fine semolina
• 1 1/2 teacup sugar
• 700 ml fresh whole milk
• 300 ml sour cream
• 4 eggs
• 3 tbsp. "Lof" Extra Virgin Olive Oil
• 2 vanillas
• Zest from one lemon
• 250 g fresh cow butter, melted, for spreading on the phyllo pastries.
For the syrup
• 700 g sugar
• 400 g water
• 2 tbsp. glucose syrup
• The peel of a lemon
• 1 tbsp. lemon juice
• Place all the ingredients for the syrup in a pot.
• Boil the syrup for 4 mins (4 mins from the time when it starts to boil) and remove the syrup from the heat, allowing the syrup to cool.
• Use a kitchen brush to butter the bottom and the sides of the baking tray.
• Spread 5 phyllo pastries sheets on the tray, which must be buttered well, also on the sides.
• Now, time to make the cream.
• In a pot, add the milk, the sour cream, the semolina, the sugar, the vanillas, the lemon zest and stir well over low heat.
• Take the eggs and separate the yolks from the whites.
• Beat the whites in the mixer to make a nice meringue.
• In a bowl, beat the yolks separately with a whisk.
• With gentle movements, combine the meringue with the yolks in the bowl (gently, so that the meringue becomes fluffy).
• Slowly empty the mix from the bowl in the pot, while stirring with a wooden spoon.
• Add 3 tbsp. of "Lof" Extra Virgin Olive Oil, stirring constantly in circles and towards the center of the pot, until the ingredients have been combined and the cream starts to thicken and become velvety and fluffy. Remove the pot from the heat.
• Take the cream and empty it on the tray on which we first placed the phyllo pastries.
• Spread the cream.