Post by goodcookin on Mar 4, 2008 14:56:08 GMT -5
Greek Custard Tarts
6 large eggs
1/4 cup butter
1 cup sugar
1 tsp. vanilla extract
1 quart milk
16 ozs. filo pastry sheets
6 tbsps. cornstarch
1/2 lb. sweet melted butter
1/3 cup water
powdered sugar
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.
Yields about 50 tarts.
6 large eggs
1/4 cup butter
1 cup sugar
1 tsp. vanilla extract
1 quart milk
16 ozs. filo pastry sheets
6 tbsps. cornstarch
1/2 lb. sweet melted butter
1/3 cup water
powdered sugar
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.
Yields about 50 tarts.