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Milk Pie from Mani

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Milk Pie from Mani

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Ingredients

For the Sheets
1 cup coffee Olive oil
250 gr. Flour for all uses sifted approximately
1 pinch salt
1 pinch sugar
1/2 glass lukewarm water
For the cream
6 glasses fresh goat's milk
500gr sugar or less
6 eggs
2 tbsp. flour
4 tsbp. corn flour
2 Vanilines
150 gr. dairy butter
For sprinkling
cinnamon
  • Medium

Ingredients

  • For the Sheets

  • For the cream

  • For sprinkling

Directions

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Milk Pie from Mani
A pie that has “written” in the Greek dna

In recent days, a war has broken out over the paternity of milk pie. “The essence is one and the milk pie corner…” say the people. For the sake of history, let us inform you that the milk pie was the placenta of ancient times, of Byzantium and of Greece today.

It is the favorite pie of all Greeks that has returned and is a point of reference.

But because the quarrel broke out, between two recognizable chefs on TV about the Milk Pie from Mani, for the paternity of the recipe, we invited our dear friend Mary Panagakou, who is a Mani and cooks with parchments to clarify the situation.

She gave us the recipe that is incredible, very easy and above all authentic.

Η διάσημη μαγείρισσα Μαίρη Παναγάκου και φίλη του emvolos.gr

But the secret is that we enjoyed the incredible and authentic milk pie of the photo, in the emblematic restaurant of Thessaloniki Agioli, which we look forward to opening as soon as conditions allow…

Milk Pie from Mani By Mary Panagakou, famous cook and hotelier “Kotrona Bay”, Kotronas Mani

Steps

1
Done

We prepare the sheet, putting all the ingredients in a bowl and knead well, until you have a pliable dough. Wrap it in cling film and leave it until the cream is ready.

2
Done

We put the milk in a saucepan to heat and beat the eggs with the sugar in the mixer until fluffy and white.

3
Done

We add the flour and the corn flour, beating lightly, until incorporated.

4
Done

We add the hot milk little by little to the mixture, stirring lightly and transfer it to the pot.

5
Done

We put the pot on the fire and stir with a wooden spoon, taking care not to lump.

6
Done
4-5 minutes

Once it starts to blister, we take it off the heat and leave it for 4-5 minutes, before adding the butter and vanilla.

7
Done

We allow the cream to cool, stirring occasionally to prevent crusting.

8
Done

We Butter your pan well and preheat the air oven to 160 ° C.

9
Done

We open the sheet moderately, with the rolling pin, spread it on the baking tray so that it protrudes from the outside and empty the mixture inside.

10
Done

We spread it on the surface with a spatula and turn the excess edges of the sheet over the cream.

11
Done
50-60 minutes

We sprinkle with cinnamon and bake for 50-60 minutes.
Once golden on the surface it is ready.

12
Done

We take it out of the oven, leave it to cool and cut it into diamond-shaped pieces.

TDriver

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