| For the cream: | |
| 8 kg of milk, (10 evaporated milk with the corresponding water) | |
| 1 kilo of sugar | |
| ½ kg of seed oil, (or 3 250 g butters) | |
| Other 3 butters (250 g), for spreading the leaves | |
| 1 kg semolina, fine | |
| 1 kilo of niseste | |
| 24 eggs | |
| ½ teaspoon, vanilla | |
| 4 fresh lemon peels | |
| 2 kg of crust sheets (baklava) | |
| a little salt | |
| For the syrup:ncAlways'>Για το σιρόπι: | |
| 4 kg of sugar | |
| 2 kg of water | |
| 2 tablespoons, lemon peel zest | |
| ½ teaspoon of vanilla | |
| 1 cup or so of natural lemon juice |
| 1. | For the cream, pour all the cream ingredients except the semolina, the vanilla, the butter for the spread and the crust leaves into a bowl. |
| 2. | Place the dava on the fire and stir constantly until it burns. |
| 3. | When it starts to steam (be careful not to boil), pour in the semolina from above, a little at a time like a tap and stir constantly, quickly. |
| 4. | Once you see that it bubbles, remove it from the heat and cool it, stirring occasionally. |
| 5. | When it cools, remove the lemon peels and add the vanilla, mixing well. |
| 6. | Then butter the baking sheets very well on all sides. |
| 7. | Then place 4 sheets at the base (bottom) of each baking sheet and of the rest, place half of them inside the baking sheet and hang the rest on the outside of the baking sheet so that you can turn it inside at the end and cover the top of the cream. |
| 8. | Add 4 layers of phyllo sheets, buttering their entire surface each time. |
| 9. | Butter the last layer of sheets very well over their entire surface and pour the cream over the sheets inside each baking sheet, distributing the amount evenly and evenly. |
| 10. | Then butter the surface of the cream and cover with the overhanging sheets, buttering each sheet separately. |
| 11. | Finally, add two more sheets to the surface and butter them well. |
| 12. | Then carve the leaves on their surface into 3-4 long strips, careful not to cut them into pieces yet. |
| 13. | Bake at 160 degrees for 45 minutes. |
| 14. | When they are baked, remove the baking sheets from the oven and after they cool very well, cut them into desired sizes (portions) for syrupinging. |
| 15. | Syrup: |
| 16. | Until the baking sheets cool down, prepare the syrup. |
| 17. | In a saucepan, add all the syrup ingredients except the vanilla and the lemon juice. |
| 18. | Boil well until the syrup thickens (be careful not to thicken too much). |
| 19. | Remove from the heat and add the vanilla and lemon, mixing very well. |
| 20. | Syrup: |
| 21. | As long as you have ready-cooked the milk cake and the syrup is hot, then pour the hot syrup over it. |
| 22. | Tip: |
| 23. | Great care is needed, do not burn. |
| 24. | If the first few leaves burn, remove them at the end, leaving only 3. |
| 25. | Baking needs a lot of care depending on the oven. |
| 26. | It is best to start at a high temperature and then lower it, baking for longer, up to 1.30 hours. |