Ingredients:

• 50gr Melted butter
• 6 sheets Pasta Filo
• 250gr Sugar
• 80ml Water
• 300gr Chestnuts
• 1 Lemon (Peel)
• 2 Cinnamon sticks
• 1 dessert spoon Cinnamon
• 3 Eggs
• 3 Gems
• Butter to taste
• Fennel to taste
• Salt to taste
• Powdered sugar to taste

Preparation:

Turn the oven on to 180 degrees.

Brush the filo pastry sheets with butter, overlapping them three by three, and cut them into three strips. Then cut each strip in half.

Grease round or rectangular moulds with butter and line them with the prepared filo pastry, then set aside.

Pour water into a saucepan and season with salt and fennel. Smash the chestnuts and put them in the pan to cook.

In another pan, combine the sugar with the water, lemon rind and cinnamon sticks. Bring to the boil.

Then pour the sugar syrup over the chestnuts. Remove the lemon rind and cinnamon sticks and mash everything together.

Add the cornflour, eggs and yolks and blend again. Pour the mixture into the molds and bake at 180 degrees for 35 minutes.

Allow to cool, unmould and sprinkle with icing sugar.