Mani's Milkpie
In Mani, we grew up with milkpie. When we were little, it was the dessert our grandmothers made for us at celebrations and gatherings.
Mani, in the old days, was a poor place. We had only the basics. Bread that we kneaded ourselves. Olives from our own trees. Eggs and milk from our livestock.
From this scarcity, milkpie was born. And over the years, the recipe was perfected and passed down from generation to generation.
At Mani Traditional Products, we have been sharing the Mani tradition with you for decades. Today, we will share with you the recipe for our milkpie.
Preparation 10` Cooking 45`
Portions 8 - 10
Difficulty1 liter of full-fat goat or cow milk
250 g fine semolina
200 g sugar (1 cup)
4 eggs
2 vanillin (vanilla powder)
30 g cow butter (2 tbsp)
2 bowls
Hand wire
Saucepot
For the mixture:
Place the sugar and eggs in a bowl or mixer and beat until fluffy. Then add the vanillin.
Put the milk, butter, and semolina in a saucepan and transfer to medium heat. Stir for 5-6 minutes until the cream thickens.
Remove from the heat and pour a small amount of the cream (30-40ml) into a bowl. Add the eggs and stir continuously until the eggs are homogenized with the cream.
Take the mixture and pour it into the saucepan with the remaining cream and stir.
Let the cream cool.
For baking:
Preheat the oven to 180°C.
Lightly oil a baking pan and pour the cream evenly. Sprinkle with cinnamon on top (optional).
Place it in the oven for 40 - 50 minutes until golden brown.
Remove from the oven and let it cool.
Serve warm or cold.
Did you make the recipe?
Add your photo to social media, tag @maniatikaparadosiakaproionta and share your creation with the locals!
