Pastries: Galaktobourekos (custard tarts) by Recipe Cottage

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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. Galatoboureko - Greek Custard pastry 1 pound phyllo dough 2 pints milk 6 ounces sugar 6 ounces fine semolina 1 stick butter -- melted 6 eggs 1 teaspoon vanilla extract pinch salt 12 ounces sugar 1 1/2 cups water 1 tablespoon lemon juice, or -- to taste lemon peel In a saucepan over medium heat add milk, sugar, semolina, 2 ounces butter, vanilla, salt and a sliver of lemon peel. Bring to a boil, whisking constantly, until mixture thickens remove from heat and allow to cool slightly. Beat eggs in a separate bowl then stir into milk mixture. Set aside. Preheat oven to 350 degrees. Line a 9 X 13 buttered baking pan with half the sheets of phyllo, brushing each sheet with the melted butter and allowing the edges to overlap the sides. Spread custard evenly over phyllo. Cover with remaining sheets of phyllo, brushing each sheet with the melted butter. Trim the edges and fold in carefully to seal the filling. Brush the top with melted butter and seal edges with a bit of cold water. Bake 45 minutes or until golden. Meanwhile make the syrup, In a small saucepan combine the sugar, water, lemon juice and sliver of lemon peel and boil for 10 minutes. When Galatoboureko is done and still hot from the oven, spoon syrup over a little at a time until absorbed by the pastry. Cool completely, cut into diamond shape and serve. : This is best made the day before it is needed. It gives the pastry time to absorb the syrup and the filling to become firm.