INGREDIENTS

INSTRUCTIONS

HONEYED SYRUP
The recipe came from the Charleston Gazette-Daily Mail but I don't have the
name of the person who submitted the recipe. We have a fairly large Greek
community in our capital city. Every year they put on a Greek festival in
the spring, with the local Orthodox church having a big dinner. The paper
always runs loads of recipes at that time.
In a bowl, beat together egg yolks, sugar, semolina and a little of the
milk until creamy. In a saucepan, heat remaining milk until almost boiling.
Gradually whisk into egg mixture. Return to saucepan. Cook gently,
stirring, 5 minutes or until mixture thickens. Stir in 1 tablespon of the
butter. Cover surface loosely with plastic wrap. Refrigerate until cold. In
a bowl, whisk egg whites until stiff but not dry. Fold into custard.
Preheat oven to 400 degrees. Butter a baking sheet. In a small pan, melt
remaining butter. Brush a sheet of dough with butter. place another sheet
on top; brush with butter. Repeat with 2 more sheets (4 in all) Cut pastry
dough into 12 squares. Put a little custard mixture in middle of each
square. Draw edges of dough together to form pouch. Pinch neck (of the
pouch, not YOU) firmly together. Repeat with remaining pastry and filling.
Place pastries on baking sheets. Bake 15 minutes or until golden brown.
Dust with powdered sugar and cinnamon. Makes 24.
You can also cover these with a honey syrup, but I chose not too because of
the mess those kids would have made in my classroom!!!
Honeyed Syrup: Combine suagr, water and lemon and bring to a boil. Add
honey after it comes to a boil. Simmer for 10 minutes. Dip pastries singly
and place in cupcake liners.
I hope you enjoy this - I though they were delicious, and not quite so
sweet as baklava or other Greek pastries I have tried. Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by "Rhonda J. Coleman"
<wtb00516@mail.wvnet.edu> on Apr 23, 1997

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