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
semolina, farina or Cream of Wheat
A pinch of salt
fresh orange zest
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
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!