For the dough for 1 pie 28 or 26 cm
504 g flour
216 g rustic flour
72 g olive oil
14 g salt
360-396 g water at room temperature
For the filling
720 g milk
72 g rustic flour
180 g sugar
150 g eggs
20 g vanilla extract
2 presses Salt
1/2 tsp cinnamon powered
For the leaves
Olive oil for the leaves, or butter clarifier
100 g walnuts finely chopped
60 g sugar for sprinkling the leaves
For the dough
1. In a large boil, combine the flours, with the olive oil and the salt for 10 minutes.
2. Pour the water and knead until you have a soft dough that peels off your hands, cover to rest for 20 to 30 minutes.
For the filling
1. In a saucepan boil the milk, sugar, flour, and vanilla, stirring with a whisk so that it does not cloot, until the cream thickens.
2. Remove from the heat and let it cool for 5-6 minutes. Quickly mix the eggs with the cinnamon so that they do not cut.
3. Divide the dough into three parts.
4. Roll out with the rolling pin on thin sheets.
5. Grease the pan, add the first sheet, sprinkle with sugar and walnuts, and repeat the process on all three leaves, while oiling.
6. Spread the cream on top with a spatula, and turn the leaves inwards around.
7. Grease on top and sprinkle with sugar.
8. Bake the milk pie for 45 to 55 minutes at 170 ° C until golden brown.
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