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Custard Filled Pastry
Ingredients:
FILLING:
4 c. milk
1 1/2 c. sugar
3/4 c. rice flour - farina
1/2 lb. butter
8 med. eggs, separated
1/2 tsp. cinnamon
1 Tbs. grated orange rind
PASTRY:
1/2 lb. butter
Phillo dough
SYRUP:
1 1/2 c. water
1/4 c. sugar
1 orange peel
FILLING:
4 c. milk
1 1/2 c. sugar
3/4 c. rice flour - farina
1/2 lb. butter
8 med. eggs, separated
1/2 tsp. cinnamon
1 Tbs. grated orange rind
PASTRY:
1/2 lb. butter
Phillo dough
SYRUP:
1 1/2 c. water
1/4 c. sugar
1 orange peel
Directions:
Combine milk and 1 c. sugar - gradually stir in farina till smooth. Add butter and set over moderate heat, bring to a boil, stir.
Pour mixture into bowl and cool. It should get thick.
Beat egg whites to soft peaks.
Beat egg yolks with 1/2 c. sugar until creamy and light.
Add whites and yolks to custard, fold in. Use Phillo dough like baklava, fold bottom sheets over custard.
Butter between layers. Bake at 350 for 35 to 45 minutes. Let cool.
Bring syrup to a boil. Simmer 15 minutes. Pour syrup over pastry ans cut into squares.
When cool, chill in refrigerator.
Combine milk and 1 c. sugar - gradually stir in farina till smooth. Add butter and set over moderate heat, bring to a boil, stir.
Pour mixture into bowl and cool. It should get thick.
Beat egg whites to soft peaks.
Beat egg yolks with 1/2 c. sugar until creamy and light.
Add whites and yolks to custard, fold in. Use Phillo dough like baklava, fold bottom sheets over custard.
Butter between layers. Bake at 350 for 35 to 45 minutes. Let cool.
Bring syrup to a boil. Simmer 15 minutes. Pour syrup over pastry ans cut into squares.
When cool, chill in refrigerator.
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