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30 minutes before we get to work, take the pie sheets out of the freezer.
Meanwhile, mix the 8 eggs well with the sugar and vanilla sugar, then add the grated lemon peel and a pinch of salt.
At the end, add the yogurt and semolina and continue mixing until the composition is homogenous.
The pie sheets are divided into three.
In a tray well greased with butter, arrange in the tray a third of the sheets all greased with oil.
Pour a third of the yogurt mixture and sprinkle 50 g of raisins on top.
Cover with another layer of sheets (all greased with oil) and continue in the same way until the sheets and the yogurt composition are exhausted.
Beat the egg well with sour cream and powdered sugar, then grease the top sheet with this composition.
Put the pie in the preheated oven for 30-40 minutes or until nicely browned on top.
It will swell a little during baking, but it will return to normal after we take it out of the oven.
After it cools, cut to your liking!