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–+ servings
Total Time :1 hour 15 minutes
Servings: 10

INGREDIENTS
 

  • Powdered sugar

Filling:

  • 1 cup/200 grams water
  • 1 cup/200 grams whole milk
  • 3/4 cup/150 grams sugar
  • Zest of 1 medium orange
  • 3/4 cup/150 grams semolina
  • 9 ounces/250 grams mascarpone
  • 1 large egg
  • 1 tablespoon vanilla paste or extract

Dough:

  • 1 pound/450 grams phyllo dough sheets, thawed according to package directions
  • 3.5 ounces/100 grams unsalted butter, melted

INSTRUCTIONS

  • Bring the water, milk, sugar, and orange zest to a near boil in a medium saucepan. Gradually whisk in the semolina. Cook, whisking, until thickened, 1 to 2 minutes. Remove from heat and let cool for 10 minutes. Stir in mascarpone, egg, and vanilla until smooth.
  • Heat the oven to 355°F/180°C with convection, and line a baking sheet with parchment paper.
  • Lay out one phyllo sheet and brush lightly with melted butter. Pinch the center and twist gently. Place 1 heaping tablespoon of filling in the center. Fold the sides over the filling, then flip the pastry upside down to set its shape. Repeat with remaining phyllo and filling.
  • Arrange the pastries on the prepared sheet. Brush tops with butter and bake until deep golden, about 45 minutes.
  • Dust with powdered sugar before serving.