Post by goodcookin on Oct 27, 2008 14:00:24 GMT -5
Greek Custard with Phyllo Pastry
4 cups milk
4 tablespoons unsalted butter, plus 1 stick unsalted butter, melted
1/3 cup sugar
1/2 cup uncooked regular farina
4 eggs
1 teaspoon vanilla extract
1/2 pound phyllo pastry
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.
4 cups milk
4 tablespoons unsalted butter, plus 1 stick unsalted butter, melted
1/3 cup sugar
1/2 cup uncooked regular farina
4 eggs
1 teaspoon vanilla extract
1/2 pound phyllo pastry
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.