posted July 06, 2011 11:16 PM
INGREDIENTS:3 Cups Milk
½ Cup Semolina
4 oz Gruyere Cheese
4 oz Cottage Cheese
4 oz Ricotta Cheese
5 oz Feta Cheese
1 pound dried figs
1 Box Puff Pastry
3 Tablespoons Melted Butter
1 egg
PREPARATION
Bring milk to a boil and slowly add semolina, stirring constantly so the semolina does not clump. Cook mixture for approximately 8-10 minutes or until semolina is done. Take off heat and add a bit of pepper and all of the cheeses which you have grated. Mix well until cheeses have melted into the semolina mixture. Place one piece of the puff pastry on a floured work surface and roll out lightly before placing into the bottom of a lightly buttered 9”square baking pan. Top the puff pastry with ½ of the dried figs which have been quartered. Add the semolina mixture on top of the figs and top with the remaining half of the quartered figs.
Roll out the remaining piece of puff pastry and place on top of the pan, crimping the edges to fit the pan. Brush the top of the puff pastry with the beaten egg, prick the top of the puff pastry with a fork and bake in a pre-heated 350 degree oven for approximately 30 minutes or until the puff pastry is golden brown.
Lindaland
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posted July 06, 2011 11:16 PM