A traditional local dessert, especially during Carnival season, that actually is an open milk-pie, without the syrup. A delicious recipe you will adore. It consists of a dough sheet laid at the bottom of a baking pan and the custard spread on top. Ingredients: Dough (400g flour, 2/3 cup of water, ¼ cup of olive oil, 2 teaspoons sugar, a pinch of salt, vanilla extract); Custard (1.5 liter fresh milk, 1¼ cup of flour, 1.5 cup of sugar, 80g butter, 4 eggs) Sugar, cinnamon, pistachio nuts, honey for coating.
For the dough sheet: Mix the flour, olive oil, sugar and salt in a basin. Add some warm water and knead until smooth and soft. Cover and let it rest for 1 hour. Brush a 30cm baking pan with butter. Open the dough to a big sheet, gently lay it in the pan and leave some flaps overhanging. Spread some butter.
For the custard: Boil the milk, flour, sugar and vanilla extract together. When the custard thickens, remove from heat and let cool, add the butter and then the well-beaten eggs. Mix very well and pour the custard over the dough. Carefully fold and roll the flaps over the custard and brush with butter.
Bake at 180 degrees until the surface turns a nice golden brown (~30 minutes). After removing from the oven, sprinkle with sugar and cinnamon or drizzle with honey or even ground pistachio nuts for a more creative version. Let it cool down, cut in slices and serve.