| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Filo dough |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Corn starch |
| 1 |
ds |
Salt |
| 2 |
c |
Milk |
| 4 |
|
Beaten eggs |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Divide one package of filo dough into eight sections, stretching each
to fit an 8 or 9" square pan. Bake on large baking sheets until
golden. Set aside to cool.
Meanwhile, make filling. Mix 2/3 cup sugar with 2 tbsp. corn starch
and a dash of salt. Slowly add 2 cups milk, stirring to dissolve.
Place in sauce pan over medium heat. Beat four eggs, and when the
milk mixture begins to boil, pour about half of the hot mixture over
the eggs and stir well. Pour all of this back into the sauce pan and
continue to cooking until thick. Remove from heat and add one
teaspoon vanilla.
In the baking pan put one layer of pastry, spread about 1/2 cup
filling evenly over the top. Add the next layer of pastry. Repeat six
times, beginning and ending with pastry. Store in refrigerator. It
is better if this dessert is made two or three days before serving so
that the layers have time to "marry." Cut in small rectangles and
serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”