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
Continue After Advertisement
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
-
Whisk the semolina, cornstarch, 1/3 cup of the sugar and the pinch of salt in a small mixing bowl and set aside
-
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.
-
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.
-
Stir in the egg/sugar mixture, vanilla, honey and orange zest.
-
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.
-
Remove from the oven, sprinkle with the walnuts and then drizzle each cup with a few drops of honey.
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!
See what other Food52ers are saying.