Custard Filled Pastry Torte

Custard Filled Pastry Torte
Custard Filled Pastry Torte-Galaktoboureko, festive and favorite!
AND YES we celebrated a Birthday with this syrupy dessert and it eaten to be lukewarm, consumed with great appetite and some (everyone?!?) loved it!
Simplifying the procedures in the dilemma of the term «Birthday Cake» the decision was made and the balance was set in this suggestion here as time and conditions were very limited… Just very easy with ingredients like light semolina to make air-foam cream, fresh butter, crunchy pastry sheets, fresh eggs and a light aroma syrup orange. Classic, that is, without the risk of failure and with the phyllo making small crisp nests to embrace the cream. Decorated with a little orange jam and grated pistachio.

Happy Birthday my Baby!
work: 40′ time: 1h:30′ easy:

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Custard Filled Pastry Torte Custard Filled Pastry Torte

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»


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Ingredients (For 2 small pans Ø24-26cm -9.4-10.2 in)

  • 500g (1.1lbs) pastry sheets (12-13 sheets)
  • 200g (7.1oz) sugar
  • 200g (7.1oz) fresh butter
  • 20g (0.71oz) butter for the cream
  • 1 liter (2Pt 1.8floz) of fresh milk
  • 80g (2.8oz) fine semolina
  • 3 eggs
  • 1 Orange
  • cinnamon stick
Put milk to warm, without burning, on low heat. Pour sugar, cinnamon stick and semolina. Stir with a wooden spoon constantly.
Once the cream begins to thicken slightly, add half the orange zest and butter. Stir.
Remove from the heat, beat the eggs with a hand mixer and add to the cream, stirring quickly to incorporate into the cream. Remove the cinnamon stick.
Butter an ovenproof oven and begin to lay the first 2 sheets, butter buttered with the brush.
Fold the remaining 5 sheets in half and cut them in half width to have 10 smaller sheets. Butter the first one and fold it into 3 at length so you will have a triple phyllo strip. Repeat the same procedure to have 10 cases in the baking pan.
Wrap the strip around your hand and create a pouch, which you place around the sheets you have prepared. With scissors cut whatever is left over. Fill the pouch with 2 tablespoons of cream and butter well. Bake at 175℃ (349℉, Gas Mark:3.9) for ~30′ or until the phyllo pastry sheets are well browned.

Syrup

  • 500g (1.1ldl) sugar
  • 200g water
  • Juice & Peel of half a Juicy orange
  • cinnamon stick
Boil all the syrup ingredients in a saucepan over medium-high heat for ~8′ from the time the boil starts. You let it wait.
When the Custard Filled Pastry Torte is cooked, sprinkle it with the syrup and allow it to absorb.
Custard Filled Pastry Torte Custard Filled Pastry Torte Custard Filled Pastry Torte Custard Filled Pastry Torte Custard Filled Pastry Torte

Author:Zambia G. Sifaki


Custard Filled Pastry Torte