• Place your Grande Round Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.

ORANGE BLOSSOM SYRUP PREPARATION

• First, bring the sugar, water, honey, cinnamon sticks and orange blossom water to a boil. Then, turn off the heat and let it cool down while preparing the pie.
  

SEMOLINA CREAM PREPARATION

• Then, in a medium saucepan, add the condensed milk, milk, sugar, sea salt, vanilla bean paste, cinnamon sticks and orange blossom water. Bring it all to a boil on a medium-low heat.
• Then, carefully remove the cinnamon sticks and add the couscous in 2 to 3 times. Continue stirring until the semolina thickens about 6-8min. Then let it cool down.
  

PHYLLO PIE PREPARATION

• Preheat oven to 350F/180C.
• Lay down one sheet of phyllo Pastry onto your Roul'Pat™. Brush some of the melted butter on top. Cover with a second sheet and brush it with butter also. At the bottom hem, spoon the semolina cream from side to side.
  
• Then, roll it all the way into a log.
  
• Transfer it into your Flexipan®. Repeat the Process until you use all your sheets (about 5 times in total).
  
• Once complete brush the remaining of the melted butter on top.
  

BAKE!

• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your pie from 20min). It is really once the phyllo is golden brown.
  
• Once your Orange Blossom Semolina Phyllo Pie is out of the oven, pour the syrup right away all over. Once it has cooled down to room temperature and the syrup has been absorbed, transfert the pie to your serving plate. Enjoy & Bon Appétit!