Galaktobourekos (Custard Tarts)

Recipe Ingredients

6		Eggs
1 cup	198g / 7oz	Sugar
1		Milk
6 tablespoons	90ml	Cornstarch
1/3 cup	78ml	-- water
1/4 cup	49g / 1.7oz	Butter - (or margarine)
1 teaspoon	5ml	Vanilla extract
16 oz	454g	Filo
12 lbs	5448g / 192oz	Butter - unsalted, melted
		Sugar - confectioners

Recipe Instructions

Beat eggs in saucepan; add sugar and beat thoroughly; slowly add milk. cook over medium heat, stirring occasionally.

Dissolve cornstarch in water; slowly add to milk mixture before it comes to a boil. Cook until mixture thickens and comes to a hard boil. Remove from heat; add 1/4 cup butter and vanilla.

Cut pastry sheets in to thirds or into 9x5-inch pieces. Brush pastry with hot melted butter. Place about 1 tablespoon custard filling at bottom left corner of strip and fold the right bottom corner over it into a triangle. Continue folding back and forth into a triangle and brushing with butter to end of strip.

Place triangles, cut side down, on greased cookie sheet. Brush tops with melted butter and bake at 375F. for 35 minutes. Dust with powdered sugar while warm.

Note: Custard can be refrigerated a few days before making tarts. These tarts can be frozen for 6 months. Bake frozen at 350F. for 10 minutes; sprinkle with powdered sugar while warm.

Source:
Southern Living Magazine, sometime in the early 1970s

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