Greek Custard With Phyllo Pastry Food

GREEK CUSTARD PIE

Steps:

• In a small saucepan, bring the sugar, water, cinnamon stick and the squeezed lemon (not the juice. Keep the juice for other use) to a boil. Don't stir it. Simmer over low heat for 6-8 minutes. Remove from the heat and disregard the squeezed lemon. Cover the pot and set aside.
• Keep one cup (250ml) of milk and ½ cup (100g) sugar aside. In a large heavy-bottomed pot heat the remaining milk and sugar along with thezest, the vanilla extract and the cinnamon stick over medium heat.
• In a small bowl using a hand mixer (or in a stand mixer) beat the eggs and the egg yolks for about 5 minutes. Add the remaining ½ cup(100g) sugar and beat until it dissolves. Make sure the sugar is dissolved by rubbing a small amount of mixture in between your fingers. Add the semolina gradually and beat until combined. Finally add the remaining 1 cup (250ml) milk and beat for 2-3 minutes.
• Using a small ladle take some of the warm milk and add it to the egg-sugar-semolina mixture while stirring gently. Repeat until the mixture's temperature slightly rises. Pour the egg-sugar-semolina mixture into the warm milk and stir gently but constantly until small bubbles form around the edges. This may take up to 15 minutes or so. Remove from the heat.
• Disregard the cinnamon stick. Using a fork or knife melt the cold butter over the surface of the custard. Don't emerge the butter into the custard. Just brush gently and evenly all over the top with the butter and let the heat melt it. Your purpose is to create a buttered layer and keep the custard's surface from crusting. Let it aside to cool. When you will be ready to pour thescustard in the baking pan, you will stir well to incorporate the butter intosthe mixture.
• Melt the butter. Don't burn it. Let it aside to cool at roomtemperature.
• Follow the instructions in the post above and find out how to handle frozen and fresh phyllo pastry.
• Grease a 13 to 15-inch (35cm to 38cm) round baking dish/pan or a 15x11-inch (38×28 cm) rectangular. Layer the bottom of the pan with thefirst phyllo sheet and lightly press the sheet into the sides and corner andlet the edges hang over the top. Brush it with the melted butter. Place thesecond sheet crossways and brush it with butter as well. Repeat for another 5sheets. We need totally 7 sheets for the bottom, placed crossways and brushedwith melted butter. Don't worry about the overhanging phyllo because you willfold it over to cover the pie.
• Pour the cool custard over the bottom sheets and spread to the sides. Fold the pastry inwards over the custard. Layer 5 more phyllo sheets on top of the custard as you did the bottom, continuing to brush melted butter between layers. Don't forget to brush the sides and the overhanging parts too. Using a knife cut the excessive overhanging phyllo. Roll the edges down using your pastry brush to push them underneath the pan. Liberally brush the top and the edge with the rest of the butter.
• Score the top of the pie into pieces. Cut only the top sheets and don't touch the bottom at all.
• Sprinkle with water and bake at 356°F (180°C) on the bottom rack for about 1 hour, until golden. Remove the pie from the oven and using a big spoon or a small ladle pour the cool syrup evenly and really slowly overthe entire pie*.
• Allow the pie to sit for at least 1 hour before serving so that the syrup is absorbed. Serve warm and store leftover pie in the refrigeratorfor up to 5 days.

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!

GALAKTOBOUREKO - GREEK CUSTARD PASTRY

Steps:

• In a saucepan over medium heat add milk, sugar, semolina, 2 ounces butter, vanilla, salt and a sliver of lemon peel.
• Bring to a boil, whisking constantly, until mixture thickens remove from heat and allow to cool slightly.
• Beat eggs in a separate bowl then stir into milk mixture. Set aside. Preheat oven to 350 degrees.
• Line a 9 X 13 buttered baking pan with half the sheets of phyllo, brushing each sheet with the melted butter and allowing the edges to overlap the sides.
• Spread custard evenly over phyllo.
• Cover with remaining sheets of phyllo, brushing each sheet with the melted butter.
• Trim the edges and fold in carefully to seal the filling.
• Brush the top with melted butter and seal edges with a bit of cold water.
• Bake 45 minutes or until golden.
• Meanwhile make the syrup; In a small saucepan combine the sugar, water, lemon juice and sliver of lemon peel and boil for 10 minutes.
• When Galaktoboureko is done and still hot from the oven, spoon syrup over a little at a time until absorbed by the pastry.
• Cool completely, cut into diamond shape and serve.
• NOTES : This is best made the day before it is needed. It gives the pastry time to absorb the syrup and the filling to become firm.

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.

GALATOBOURIKO (GREEK CUSTARD PASTRY)

Steps:

• For the syrup: make this first.
• In a small sauce pan, combine the sugar, honey and water. Bring to a slow boil, stirring occasionally until sugar is completely dissolved. Add lemon juice and orange juice. Cook, stirring occasionally, over medium heat for 10 minutes. Remove from heat and set aside.
• Heat oven to 350 degrees.
• In a 4 quart saucepan, mix the butter and milk. Bring to a boil over medium heat, stirring constantly. Add farina and cook for 5 minutes, continuing to stir to prevent lumping. Remove from heat. In a large bowl combine eggs, sugar and vanilla. Slowly add one cup of the hot mixture to the bowl and blend. Return egg mixture to the saucepan and stir until smooth and thick. Set aside to cool.
• Brush a 9″ x 13″ x 2″ baking dish with melted butter. Place 8 filo sheets on bottom of pan, brushing between each one with melted butter. Place an additional 4 filo sheets in pan, allowing the edges to drape over each of the 4 sides of the pan. Brush with melted butter.
• Pour the filling into the filo lined pan and spread evenly. Fold the overlapping filo sheets to envelop the filling. Top pastry with remaining filo, brushing with melted butter.
• Score the dough through the top layers of filo with a sharp knife 4 times lengthwise. Pour any remaining butter over the top of the pastry (this keeps the filo from drying out during baking.).
• Bake in preheated 350 degree oven for one hour or until pastry is golden and puffed.
• Remove pastry to a rack and cool for 5 minutes. Spoon cooled syrup over pastry and allow to stand for 30 minutes.
• Cut into 40 diamond shaped pieces.
• Enjoy this authentic, luscious Greek dessert!

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.

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.