Greek Custard With Phyllo Pastry

Recipe by Busters friend
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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