| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Dessert |
12 |
Servings |
INGREDIENTS
| 1 |
|
Box phyllo |
| 2 |
|
Sticks butter; melted |
| 1 |
qt |
Milk |
| 5 |
|
Eggs |
| 1/2 |
c |
Farina cereal |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1/2 |
c |
Honey |
| 1 |
|
Lemon; grated zest of -or- |
| 1 |
ts |
Rosewater |
INSTRUCTIONS
CUSTARD
SYRUP
From: LIR119@delphi.com
Date: Thu, 22 Feb 1996 18:04:41 -0500 (EST)
First make the custard: scald milk and cool to warm. add sugar and farina.
beat 10 minutes until fluffy. Beat eggs separately until fluffy. Slowly
beat some milk mixture into egg mixture on medium speed and return all egg
mixture into milk mixture and blend well. Slowly cook mixture on low heat,
stirring constantly until thick, about 20 minutes. cool completely and
chill. Mixture will be thick and creamy. Assemble: butter 6 whole filo
sheets and overlap each in a buttered 9 x 13 pan so part of filo laps over
edges of pan. Spread on all of filling. Flip edges of filo over to cover
filling. Cover with 6 more buttered filo sheets and overlap and cover as
before. Work quickly so filo doesnt dry out. Score 2/3rds through filo
prior to baking. Bake in a 350 oven for 20 to 30 minutes or golden. Prepare
the syrup by boiling all for 10 minutes. Pour hot syrup over cooled pastry.
This is a very special Greek pastry.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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