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Galaktobourekos (custard tarts)

6 eggs
1 cup sugar
1 quart milk
6 tablespoons cornstarch
1/3 cup water
1/4 cup butter
1 teaspoon vanilla extract
1 pound phyllo dough
1/2 pound butter, melted
confectioner's sugar

In a saucepan, over medium heat, beat egg yolks. Add sugar and beat
thoroughly. Slowly add in milk. Dissolve cornstarch in water and
slowly add to milk. Cook until mixture thickens and comes to a
boil. Remove from heat and add 1/4 cup butter and vanilla. Set
aside and let cool.

Cut phyllo sheets into 9 X 5 inch pieces. Brush pieces with melted
butter. Place 1 tablespoon of the custard filling in the lower
left corner of the strip and fold the right corner over to form a
triangle. Continue folding back and forth brushing with butter.

Place triangles on a lightly greased cookie sheet, brush with butter
and bake at 375 degrees for 35 minutes. Dust with confectioners
sugar while still warm.

Custard can be made a few days ahead and refrigerated. Cooked
tarts can be frozen for up to six months. Bake frozen for 10 minutes
at 350 degrees.


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