Greek Custard Phyllo Triangles Food

GREEK CUSTARD WITH PHYLLO PASTRY

Steps:

• Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly, and bring mixture slowly to a boil.
• Remove from heat.
• Beat eggs in a bowl until they are fluffy and a light yellow. Slowly stir hot farina mixture into egg mixture. Add vanilla extract. Set aside to cool.
• Preheat oven to 400 degrees.
• Line a 9 x 12-inch baking pan with 1 sheet of phyllo with some of it hanging over the edge of the pan. Brush with butter. Be sure to keep unused phyllo pastry covered with plastic wrap or a damp towel. Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered.
• Pour in cooled custard.
• Cover with 1 sheet of phyllo; brush with butter. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang.
• With a sharp knife, score through top layers of phyllo, marking off 2 1/4-inch squares or diamond shapes. Bake for 10 minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.

GREEK CUSTARD PHYLLO TRIANGLES

Steps:

• Beat eggs in saucepan; add sugar and blend.
• Gradually add milk and cook over medium heat, occasionally stirring.
• Combine cornstarch and water until dissolved.
• Slowly add to milk mixture as it heats, but before it boils.
• Cook until mixture thickens and comes to a hard boil.
• Remove from heat.
• Add 1/4 cup butter and vanilla.
• Cut pastry sheets in to thirds and cover pastry with hot melted butter.
• Place about 1 tablespoon custard filling at bottom left corner of strip and fold the right bottom corner over it into a triangle.
• Continue folding back and forth into a triangle and cover with butter to end of strip.
• Place triangles, cut side down, on greased cookie sheet.
• Brush tops with melted butter and bake at 375 degrees for 35 minutes.
• Dust with powdered sugar while warm.

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.

GREEK FETA CRESCENT TRIANGLES

Steps:

• Heat oven to 375°F.
• In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
• Do not unroll dough; separate long roll into 2 shorter rolls at center perforations.
• Unroll 1 roll until 1 rectangle can be separated from the roll.
• Refrigerate remaining dough.
• Press dough into 7 1/2 x 5 inch rectangle, pressing diagonal perforations to seal.
• Cut rectangle into 6 (2 1/2 inch) squares.
• Top each dough square with slightly rounded measuring teaspoon of feta cheese mixture.
• Fold dough over filling, forming triangle; press edges to seal.
• On ungreased cookie sheets, place triangles 2 inches apart.
• Repeat with remaining 3 dough rectangles and feta cheese mixture.
• Brush tops with remaining beaten egg ad sprinkle lightly with Parmesan cheese.
• Bake 9-11 minutes or until golden brown; serve 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!

GALAKTABOUREKO-GREEK SEMOLINA CUSTARD BAKED IN PHYLLO

Steps:

• In a medium saucepan over medium-high heat, whisk 5 cups of milk with the sugar and bring almost to a boil. Whisk in the semolina. Bring to a boil, whisking, then cook over low heat, stirring constantly, until the mixture is thick, about 10 minutes. Remove from heat and add the butter, stirring until incorporated. Cool for 5 minutes, then stir in the vanilla, the remaining 1 cup of milk, and the eggs, mixing thoroughly. Cool, cover with plastic or waxed paper, and refrigerate for at least 1 hour or overnight.
• Place the sugar, cinnamon, water, zest, and juice in a small saucepan and bring to a boil. Reduce heat and simmer, stirring, for about 10 minutes, until the syrup thickens and coats a spoon. Remove the cinnamon stick.
• Preheat the oven to 400°F. Butter an 8-inch square baking pan.
• In a small bowl, mix together the almonds, bread crumbs, and sugar. Line the baking pan with 8 sheets of phyllo, one sheet at a time (each sheet should overlap its neighbors by an inch or so). Brush each sheet with butter and sprinkle lightly with the almond mixture. The pastry edges should overlap the entire perimeter of the pan. Pour in the cooled custard, spreading evenly, and fold the pastry edges over the custard.
• Arrange 8 phyllo sheets over the top of the custard, leaf by leaf, brushing with butter and sprinkling with almond mixture as before. Trim the edges to 1 inch and fold them inward, tucking them down inside the pan. Brush the top with butter and score diagonally with the tip of a sharp knife in two directions, to make diamond-shaped slits in the pastry. Sprinkle the top with water (about 3 tablespoons) and bake for 15 minutes, then lower the heat to 325°F and bake 45 more minutes.
• When the top is golden brown and flaky, remove from the oven and immediately pour the cooled syrup over the pastry. Let the custard set until cool, then cut into pieces and serve.
• Semolina is durum wheat that is more coarsely ground than other flours. It is the primary ingredient in the best pasta and in couscous, and it's also popular as porridge. It gives cakes a heartier, more substantial texture.