Custard Filled Filo Food

BOUGATSA - CRISPY FILO PASTRY FILLED WITH WARM CUSTARD CREAM

Steps:

• In a mixing bowl whisk together the eggs and cornstarch. Set aside.
• In a cooking pot add milk, sugar, and vanilla extract. Heat over medium-high heat.
• Once milk reaches a boiling point remove from heat. Using a ladle, start pouring milk slowly, into the egg mixture while whisking constantly.
• Incorporate half the milk into the eggs and then transfer the mixture back to the pot.
• Transfer pot back to the heat and keep whisking until cream thickens.
• Set cream aside while you prepare the base.
• Preheat oven to 200°C / 392°F.
• Lay open the filo stack on your working surface.
• Grease a 15x10 inch / 38x25 cm baking dish with melted butter.
• Take one filo sheet and gather it up together (to make it look wavy) to the corner of the dish. Repeat process with 4 more filo sheets to cover the whole bottom of the dish.
• Drizzle using the ⅓ of the melted butter.
• Bake filo for 5 minutes or until it gets a golden color all over on top.
• Remove from the oven and spread the cream evenly on top.
• Add the remaining filo sheets exactly the same way as you did for the base. You may tear a filo sheet apart in order to fill empty spaces.
• Drizzle remaining butter on top.
• Bake for another 10-15 minutes, or until filo looks crispy and deep golden in color.
• Set pastry aside for 10-15 minutes.
• Dust with plenty of icing sugar and cinnamon. Ready to cut and serve!

BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES)

Steps:

• Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside.
• Heat milk in medium pot until hot but not boiling.
• Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up - never stop whisking.
• Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes.
• Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt.
• Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard.
• Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely.
• When cool, stir in juice, lemon zest and vanilla.
• Preheat oven to 350°F.
• Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel.
• Place on a work surface, with narrow end facing you.
• Brush lightly with melted butter.
• Place 3 tbsp of custard on lower 1/3 of phyllo.
• Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo.
• Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.
• Fold lower third up and brush with butter.
• Fold upper third down and brush with butter.
• It should now look like an envelope.
• Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making).
• Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.
• Let cool 20 minutes before serving.
• Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.

GALAKTOBOUREKO

Steps:

• Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
• In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
• Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
• Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.

HONEY CUSTARD FILLED PHYLLO TRIANGLES WITH STRAWBERRIES

Steps:

• Mix strawberries, wine and 2 tablespoons sugar in small bowl. Set aside.
• Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla. Spoon mixture into 9 inch glass pie dish. Bake until custard is set, about 20 minutes. Transfer to rack and cool completely.
• Combine butter and remaining 2 tablespoons honey in small saucepan. Stir over low heat until butter melts and honey dissolves. Remove from heat. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic wrap and damp kitchen towel). Brush lower half of phyllo lengthwise with butter mixture. Fold phyllo in half lengthwise. Brush with butter mixture. Spoon 1/8 of custard mixture near 1 short edge of phyllo. Sprinkle with 1 tablespoon almonds. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, custard and almonds.
• Transfer pastries to buttered baking sheet. Brush pastries with remaining butter mixture. Bake until golden brown, about 18 minutes. Serve warm or at room temperature with sliced strawberries and juices.

CREAMY CUSTARD PHYLLO PASTRY

Steps:

• Gather the ingredients.
• Warm the milk and lemon peel in a saucepan. Stir in semolina with a wooden spoon until the mixture is thoroughly blended and thickened.
• In a mixing bowl, beat the eggs, sugar, and vanilla until light and add to the pan, stirring over medium-low heat until the mixture reaches a creamy custard consistency.
• Remove from heat, take out and discard the lemon peel, and allow the mixture to cool completely. Stir occasionally to keep the custard from forming a skin on top.
• Preheat oven to 350 F (180 C).
• Lightly brush a baking pan (13 x 9 x 2 or equivalent) with butter.
• Line the bottom of the pan with 8 sheets of phyllo, brushing between each sheet well with the melted butter. Add the custard filling.
• Fold the excess phyllo that overlaps the pan in over the custard.
• Top with the remaining phyllo, brushing each with butter.
• Use scissors to trim the top sheets to the size of the pan.
• Spray the top lightly with water and bake at 350 F (180 C) for 30 to 40 minutes, until the top is golden brown.
• Remove from oven, sprinkle with confectioners' sugar and cinnamon while hot, and serve warm.
• Enjoy!

PHYLLO-CUSTARD PIE

Steps:

• Stir 1 1/4 cups sugar and 2/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Add cinnamon sticks and 1/2 teaspoon orange peel and simmer 2 minutes. Set syrup aside to cool.
• Preheat oven to 350°F. Mix semolina and 1/2 cup sugar in heavy medium saucepan. Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally. Boil until mixture is thick and creamy, whisking constantly, about 3 minutes. Remove from heat. Whisk eggs and 1/2 teaspoon orange peel in medium bowl to blend. Gradually whisk in semolina mixture. Mix in vanilla. Cool filling completely.
• Lightly butter 10-inch glass pie dish. Place 1 phyllo sheet in bottom of dish. Brush with melted butter. Top with second sheet. Continue layering with 3 more sheets, brushing each with butter. Spoon filling into dish. Top with 5 more phyllo sheets, brushing each with butter. Using scissors, trim excess phyllo from sides of dish. With very sharp knife, score tip of phyllo sheets, forming diamond pattern.
• Bake pie until phyllo is golden brown and filling is set, about 45 minutes. Transfer pie to rack. Immediately strain 1 cup cooled syrup over pastry. Cool completely. Cut into wedges and serve.

FILO ROLLS FILLED WITH CREAMY CUSTARD (SWEET BOUGATSA)

Steps:

• Warm the milk in a saucepan and add the orange zest. Bring to a simmer and set aside.
• Melt the butter in a medium pot. Stir in the semolina and mix with a wooden spoon until fragrant and lightly toasted, about 5 minutes. Gradually add the orange-infused hot milk, mixing well until thoroughly blended. Next, add the sugar and stir well until the mixture is slightly thickened. Stir in the vanilla and remove from the heat. Off heat, stir the mixture occasionally to keep the custard from forming a skin. Allow the custard to cool slightly.
• Beat the eggs and egg yolks in a mixing bowl. Add to the pot and mix well to combine - the mixture should have the consistency of a pudding. Cover well with plastic wrap and set the mixture aside until ready to use (at this point you can refrigerate it for up to four days for later use).
• Preheat the oven to 350°F.
• Open the box of filo and unwrap the sheets. Place on a work surface and cut the whole stack of filo sheets in half so that you are left with rectangular pieces, which measure approximately 9 x 13 inches.
• Lay 3 sheets of filo one on top of each other, brushing melted butter between each sheet. As you lay the sheets down, keep the shorter end facing you. Then, place about ⅓ cup of the custard mixture in the bottom center of the filo stack, approximately 1.5" from the edges. Fold the bottom edge of the filo over the custard and then fold in each of the sides, so the custard is fully covered by the filo. Flip the filo and custard over and away from you and brush the top with a little melted butter. Continue folding the strip of filo until you reach the end of your rectangle. At this point, tuck the end piece under the rest of the rolled filo and brush the top with butter. With the help of a spatula, transfer the filo roll to a parchment-lined baking sheet. Repeat until you have filled as many rolls as you want.
• Bake in middle rack of the oven for approximately 12-15 minutes or until light, golden brown. Remove from oven and allow to cool slightly on a baking rack. Dust with cinnamon and powdered sugar and enjoy while still a little warm.

HONEY CUSTARD FILLED PHYLLO TRIANGLES WITH STRAWBERRIES

Steps:

• Mix the strawberries, wine and 2 tablespoons of the sugar in a small bowl-- set aside.
• Preheat oven to 350°F.
• Using an electric mixer, beat the cream cheese, 3 tablespoons of the honey and the remaining 1 tablespoon sugar in medium bowl until smooth.
• Mix in the cream, egg, and vanilla.
• Spoon mixture into 9" glass pie dish.
• Bake until custard is set; about 20 minutes.
• Transfer to a rack and cool completely.
• Combine the butter and remaining 2 tablespoons of honey in a small saucepan.
• Stir over low heat until butter melts and honey dissolves.
• Remove from heat.
• Arrange 1 phyllo sheet on work surface with long side parallel to the edge of the surface (cover remainder with plastic wrap and damp kitchen towel).
• Brush lower half of phyllo lengthwise with butter mixture.
• Fold phyllo in half lengthwise.
• Brush with butter mixture.
• Spoon 1/8 of custard mixture near 1 short edge of phyllo.
• Sprinkle with 1 tablespoon of almonds.
• Fold 1 corner of phyllo over custard; continue folding like you would a flag, forming a triangle and enclosing filling completely.
• Repeat with remaining phyllo, butter, custard and almonds.
• Transfer pastries to a buttered baking sheet.
• Brush pastries with remaining butter mixture.
• Bake until golden brown, about 18 minutes.
• Serve warm or at room temperature with sliced strawberries and juices.
• Enjoy!

ORANGE CUSTARD RUFFLED FILO PIE

Steps:

• To prepare the simple syrup, place all ingredients in a medium-sized, heavy-bottomed skillet and boil gently for about 5 minutes, or, until the syrup is reduced and you have 2 cups of orange syrup remaining. Remove from heat and let it cool completely (this can be done ahead of time).
• Preheat the oven to 350° F.
• Line two, 8-inch or 9-inch cake pans with two large sheets of parchment paper, creasing them every now and them and making sure they fit well into the bottom and up the sides of the pans. (I use clips to help them stay in place).
• Place the stack of filo sheets (13" x 18") on a cutting board, with the widest side in front of you. Each stack is about 18-20 sheets of filo. With a sharp knife, cut the stack vertically through the center. You will now have two stacks of filo, each 13" x 9". Cover one of these stacks with a piece of wax paper or plastic wrap, followed by a clean kitchen towel, and set it aside.
• Place the second stack of filo in front of you, so the 13" side is in front of you. Take one filo sheet and place it on the counter next to your cutting board. Lightly butter it with the melted butter. Place a second one on top of the first and brush it with butter as well. (Keep the rest of the stack of filo covered, as above, while you work). Using your fingers, scrunch it into a loose pleated strip. Form a loose spiral and place it in the middle of the prepared pan. Repeat this with the remaining filo sheets of the first stack, making 8 more filo spirals and placing them close and tight in the pan. Then, do the same with the second stack of filo and the second cake pan, so you have a total of 9 filo spirals in each pan.
• Brush the top of the spirals with some more butter and bake in the preheated oven for about 20 minutes until the filo is lightly brown and crisp.
• While the pans are in the oven, prepare the custard. In a large bowl, cream the sugar and the eggs. Add the oil, the baking powder, the vanilla, and the orange zest. To that mixture, fold in the yogurt and set aside (this step can also be done ahead of time).
• Remove the pans from the oven. Pour half of the orange custard mixture between the and over the spirals in the first pan and half between and over the spirals in the second pan. Return the pans to the oven and bake the rosettes for another 20 minutes, or, until the custard has set in the middle.
• Remove the pans from the oven and pour the cooled orange syrup evenly over the hot filo ruffles. Wait for at least fifteen minutes, until the filo slightly cools and the syrup is mostly absorbed before you serve.

CUSTARD FILLED FILO

Steps:

• DIRECTIONS: Preheat the oven to 350 degrees F. Bring the milk to a boil in a medium-sized saucepan and slowly whisk in the semolina. Reduce the heat and cook until thickened, stirring constantly. Remove from the heat. In a mixing bowl, beat the eggs until light and whisk in the sugar. Temper the egg mixture by slowly adding it to the hot milk mixture and whisking constantly. Stir in the liqueur, vanilla extract and orange zest. Cover with a piece of plastic directly on the surface of the custard to keep a skin from forming as it cools. Brush 1 sheet of phyllo with melted butter; fold into thirds. Spoon a heaping tablespoon of the custard on one corner of the phyllo strip and fold over to make a triangle; continue folding end-over-end, as a flag. Place the triangle on a cookie sheet and brush the top with butter. Repeat this process with remaining phyllo sheets. Bake for 15 to 20 minutes or until golden brown. Sprinkle with confectioners' sugar, cinnamon and ground nuts. Serve warm.