Greek custard pastries

By Suzanne Gibbs

Serving size: Serves 10 or more
Cuisine type: Greek
Cooking time: More than 1 hour
Special options: Kid friendly, Nut free, Vegetarian
Course: Dessert, Finger food, Snacks
Favourite flavours: Cakes/baking, Easy recipes

From the April 2008 issue of Australian Table magazine. Subscribe.

INGREDIENTS

4 ¾ cups (1.2L) milk
½ cup (110g) caster sugar
½ cup (80g) fine semolina
5 eggs, lightly beaten
1 teaspoon vanilla essence
16 sheets filo pastry
50g unsalted butter, melted

Syrup

1½ cups (330g) caster sugar
juice of 1 lemon
2 whole cloves
1 cinnamon stick

METHOD

1. Heat milk, sugar and semolina in a heavy-based saucepan on medium. Cook for 15 minutes, stirring constantly, until mixture thickens. Remove from heat, cover with plastic wrap and cool. When mixture reaches room temperature, whisk in egg and vanilla.

2. Preheat oven to 180°C or 160°C fan. Grease a 33cm x 22cm x 5cm baking pan. Layer eight sheets of filo pastry in prepared pan, brushing each sheet with melted butter. Pour over custard and top with remaining filo pastry, brushing each sheet with butter. Score twelve squares through top three sheets. Bake for 45 minutes, until crisp and golden.

3. Meanwhile, to make syrup place all ingredients with 1 cup of water in a saucepan. Heat on medium for 2 minutes, stirring, until sugar dissolves. Bring to boil and cook for 8 minutes, until syrupy. Slowly pour over cooled pastry, discarding cloves and cinnamon. Serve at room temperature.