Servings: ten

Cooking time: 1 hour 20 minutes

INGREDIENTS:

flour 450 g

butter 200 g

milk 120 ml

sugar 4 tablespoons

dry yeast 8 g

salt 1 pinch

lemon 3 pcs.

sugar 1.5 glass

semolina 1 tbsp

PREPARATION:

Cooking dough: add 4 tbsp. To warm milk. l. sugar and yeast, mix and set aside.

Cut the softened butter into cubes and add it to the pre-sifted flour, add salt and grind into crumbs, add dough to the flour crumbs and knead the dough.

Cover the dough with cling film and send it to the refrigerator for 40 minutes.

Cooking the filling: Place the lemons in boiling water for 10 minutes.

Cut the lemons into pieces, remove the seeds and grind them in a meat grinder.

Add sugar and semolina to the lemons, mix.

Divide the cooled dough into 3 parts.

Roll out each part of the dough on parchment. Align the edges to make a rectangle.

Put the first layer on the parchment on a baking sheet and spread half of the filling on it.

Roll out the second cake in the same way. Put it on top of the first cake and remove the parchment.

Put the remaining filling on the second cake.

Roll out the third cake like the second and spread it on top. We pinch the edges.

We pierce the top of lemongrass with a fork

We send it to a preheated oven at 170 degrees for about 35-40 minutes.

After baking, trim off the edges, cut lemongrass into squares and sprinkle with powdered sugar.

Delicious tea for everyone with a piece of the most fragrant lemongrass)