Syrupy base with mastic aroma and pastry cream sprinkled with cinnamon!
Amazing .



For the base:
* 2 1/2 cups. semolina
* 1 1/2 cups. sugar
* 250 ml milk
* 1/2 tbsp baking powder
* 1 tsp baking soda
* 1/2 tsp mastic  , crashed
For the syrup:
* 2 1/2 cups. tea sugar
* 2 cups. tea water
* For the cream:
* 1 pack. pastry cream
* 600 ml milk
* Cinnamon for sprinkling



Preheat oven at 360 F,  and grease a pan (25 x 33 cm.)
– For the base: In a large bowl, add the semolina, sugar, mastic, baking powder and milk with soda and beat well to fully integrate.
Pour the mixture into the pan, and bake in preheated oven for 30 minutes.

Remove from the oven and let cool.

– For the syrup: Boil the ingredients for the syrup for 8 min’ remove from heat and pour the hot syrup over the cold base.

Let absorb the syrup and cool.

– For the cream: Make the cream according to the box instructions .
Spread the cream over the base.
Sprinkle with cinnamon and leave in the fridge to cool for at least 1 hour before serving.








  • cours de theatre paris
    June 2, 2017

    Wow, great blog.Much thanks again. Really Cool.

  • Barbara
    January 2, 2018

    What is pastry cream millefeuille – what can I use as a substitute?

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