Recipe - Custard Filled Phyllo

8 cup Milk
6 lg Eggs
1 One half cup Cream of wheat
2 cup Granulated sugar
1 teaspoon Vanilla extract
1 ds Salt
18 Sheets phyllo dough
One fourth cup Butter; softened

SYRUP
2 cup Sugar
2 cup Water

From: Bimini44@aol.com Date: Wed, 7 Feb 1996 00:36:20 0500

Thanks to Wendy who send a similar recipe to what my boss needed. (Thought
he remembered from about 7 yrs ago),, He bought a CASE of phyllo pastry in
anticipation, so I thought I'd try to combine your recipe with ingredients
I had on hand at the cafe: Custard Filled Phyllo

Scald milk in a large saucepan. In large bowl, beat eggs, cream of Wheat,
sugar, vanilla and salt. Slowly, pour the hot milk into the egg mixture,
stirring constantly. (Careful, the eggs will curdle if hot milk is added
too quickly) After blended, pour into the larger pot the milk was heated
in, and cook over low heat until thick, stirring constantly. Cool custard
to room temperature.

For the pastry: Well grease a 9" x 13" baking pan. Unwrap 6 fillo sheets
off the 'bundle', and rewrap the bundle. Lay 1 sheet (folded in 1/2) in
the bottom of the pan and brush with melted butter. Be sure to brush the
edges first as they'll dry out and crumble if left to last. Lay the next 6
sheets, folding and brushing with butter. Pour the custard over the fillo,
and put another layer of pastry on top of filling. Top with remaining
custard, and finish off with another 6 fillo sheets, folding and buttering
as you did the other two stages of fillo.

Score into 12 squares and bake in a preheated 375* oven, 45 minutes, or
until golden brown. (Mine didn't turn color, but the custard 'set up' after
35 minutes, and I was afraid it would dry out and fillo would turn
'crunchy'.

Syrup: Boil sugar and water together, reduce heat, stirring 20 minutes.
Pour over the baked pastry very slowly, to allow the custard and fillo to
absorb the syrup. Should be served at room temperature, or slightly
chilled.

This acquires better flavor upon standing, but still I think it super
rich, if sorta bland. I'd probably add some extra flavoring next time, like
a strawberry jam, or kahlua, or even cocoa might be nice.

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