Custard Filled Mini Phyllo Cups

October 26, 2011


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

Makes: about 60

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.

More Great Recipes:
Pie|Custard|Greek|Egg|Grains|Honey|Milk/Cream|Semolina|Walnut|Make Ahead|Serves a Crowd|Christmas

Reviews (9) Questions (0)

9 Reviews

LE B. 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!
 
Author Comment
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 November 3, 2014
I love this contest - getting so many new Christmas gift ideas! Love this recipe idea, Pat!<br />
 
Author Comment
inpatskitchen November 3, 2014
Thanks Janet! I know...so many great ideas here!
 
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 : )
 
Author Comment
inpatskitchen November 10, 2011
Thanks so much jenniebgood!! And thanks for liking my simple easy to make recipes. I'm flattered!
 
Bevi October 26, 2011
My husband will swoon if I make these! Lovely!
 
Niknud October 26, 2011
Mine too!
 
Author Comment
inpatskitchen October 26, 2011
Thanks so much both of you...they're pop in your mouth and not too sweet..