Ingredients
- 500g Politiko phyllo Nineli
- 1 liter milk
- 200 g sugar
- 100 g semolina Mills Crete
- 3 eggs
- 200 g dark chocolate
- 1/2 cup butter, melted
- 1 tsp vanilla Batavia
- 1 cup chopped walnuts Filopoulos
Instructions
- In a saucepan, bring the milk, sugar, and vanilla to a boil.
- Gradually add the semolina, stirring continuously until the cream thickens.
- Remove from heat and stir in the eggs and chocolate until melted.
- Grease a baking dish and layer 10 sheets of phyllo dough, brushing each sheet with melted butter.
- Pour the cream over the phyllo sheets.
- Cover with the remaining phyllo sheets, brushing each sheet with butter.
- Bake at 180°C for about 45 minutes until golden brown.
- Let cool and cut into pieces. Garnish with chopped walnuts.
