Make Ahead

Custard Filled Mini Phyllo Cups

by:
October 26, 2011
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0 Ratings
Custard Filled Mini Phyllo Cups
  • Makes about 60
Author Notes

This is my riff on Galaktoboureko, the lovely Greek pastry of layers of phyllo dough filled with custard, topped with more layers of phyllo, soaked with a sugary syrup and baked until golden. I use mini phyllo cups available in the freezer section of most grocery stores, but you could certainly line mini muffin pans with sheets of phyllo instead. —inpatskitchen

What You'll Need
Ingredients
  • 2 cups whole milk
  • 1/3 cup semolina, farina or Cream of Wheat
  • 1 tablespoon cornstarch
  • A pinch of salt
  • 2/3 cup sugar, divided
  • 2 large eggs
  • 1 tablespoon fresh orange zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 4 packages mini phyllo (fillo) shells (15 per pack)
  • 1/2 to 3/4 cups walnuts toasted in a 350F oven for 5 minutes and then chopped
  • Honey for drizzling
Directions
  1. Whisk the semolina, cornstarch, 1/3 cup of the sugar and the pinch of salt in a small mixing bowl and set aside
  2. In a medium sauce pan begin slowly heating the milk to boiling. While watching the milk, beat the eggs with an electric mixer , add the remaining 1/3 cup sugar and continue beating until fluffy.
  3. Once the milk comes up to the boil, whisk in the semolina mixture and continue stirring until the mixture thickens and just starts to boil again. Take off the heat and let rest for about 2 minutes.
  4. Stir in the egg/sugar mixture, vanilla, honey and orange zest.
  5. Place the mini phyllo cups on baking sheets and fill each with the custard, almost to the top. Bake in a 350F oven for 6 to 8 minutes until the custard is set.
  6. Remove from the oven, sprinkle with the walnuts and then drizzle each cup with a few drops of honey.
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  • LeBec Fin
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  • JanetFL
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  • Bevi
    Bevi
  • inpatskitchen
    inpatskitchen
  • Niknud
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inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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9 Reviews

LeBec F.
LeBec F. March 6, 2015
pat, i'm on the bus with all your other fans! The only other thing i make w/ farina is Uppama, an Indian comfort food. So help me here, Pat, semolina=farina(cream of wheat)? Are there 2 types of semolina- one finer and one not; one used for Italian breads and pizza making? Thx much!
 
inpatskitchen
inpatskitchen March 6, 2015
I do know there are at least 2 types of semolina, one finer than the other. My Bulgarian relatives always used farina(Cream of Wheat) when making things like this. When I made this I had fine semolina in the cupboard and had read that it could be used. It's such a small amount here that whatever you have will work.
 
JanetFL
JanetFL November 3, 2014
I love this contest - getting so many new Christmas gift ideas! Love this recipe idea, Pat!
 
inpatskitchen
inpatskitchen November 3, 2014
Thanks Janet! I know...so many great ideas here!
 
jenniebgood
jenniebgood November 8, 2011
Yum - these look delicious! For some reason I'm drawn to your recipes - we must on the same page in terms of taste profiles : )
 
inpatskitchen
inpatskitchen November 10, 2011
Thanks so much jenniebgood!! And thanks for liking my simple easy to make recipes. I'm flattered!
 
Bevi
Bevi October 26, 2011
My husband will swoon if I make these! Lovely!
 
Niknud
Niknud October 26, 2011
Mine too!
 
inpatskitchen
inpatskitchen October 26, 2011
Thanks so much both of you...they're pop in your mouth and not too sweet..