The Weather in Greece
Milk Custard Pie
Poolside's waitress, Stama Papanikolaou from the Village of
Kalithies, has contributed her
version of this traditional Greek Dessert.
|2 pkgs. ready made
||1 tsp. vanilla
|1 cup melted
||2 1/2 cups water
|1 1/2 liters milk
||3 1/2 cups sugar
|7 tbs. rice flour
||1 cinnamon stick
|5 tbs. corn flour
||1 peel from a
|1 cup sugar
In a medium sauce pan mix the cold
milk with the flours. Put over medium heat and, stirring
constantly, add the sugar and vanilla. Keep stirring until the
mixture thickens. Set aside.
Butter a baking pan. Melt the remaining butter. Spread a
pastry sheet into the pan, and brush it with butter. Continue
to layer pastry and butter for 7 - 8 sheets. Pour the filling
over the pastry leaves, and continue to layer another 7 - 8
leaves again. Tuck in any edges of fillo by folding them
under the last layers with a generous brush of butter. Finish
off the top layer by brushing with butter and scoring diamond
shapes (Baklava Style) into the fillo with a sharp knife - but
not cutting through.
Bake at 350°F for about 30 minutes.
While the Galaktombouriko is baking, make the syrup. In a
medium sauce pan combine all the ingredients and simmer for
about 10 minutes. When you remove the pie from the oven,
pour the syrup over it. Let it cool and Enjoy !!
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