Open the package right before using it so the sheets do not dry out. Trigona, which mean triangles in Greek, is a regional speciality from the district of Thessaloniki, Panorama where they get their name from. Making homemade phyllo sheets is a very advanced cooking technique and quite time-consuming. Bougatsa 5. 4 oz. Set aside. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try! Lightly brush a 913-inch (23x33cm) pan with butter and lay a sheet of phyllo dough in it, allow the excess of the dough to hang over the sides. Instructions. Save my name, email, and website in this browser for the next time I comment. In a small bowl beat the eggs, with the sugar and the semolina. The Greek version has no eggs and requires no baking. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add the remaining 6 buttered phyllo sheets over the top. A take on Greek spanakopita, serve with a side salad for a weekend lunch I love making healthy, homemade dishes completely from scratch + sharing them with you 10 Greek Recipes To Give A Vegan All The Protein And Energy He/She Needs, How To Make Grape Molasses (reduced grape must), How To Tie A Roast (easy tutorial with pictures), What Is Olive Oil And Everything You'll Ever Need To Know About It, Never miss a recipe. The reason is that even though semolina cream is firmer and more stable, custard cream creates the perfect contrast to this ultra crispy filo dessert. Galaktoboureko - Square-cut Layered Semolina Custard Allrecipes.com What is it: This is a famous Greek-style dessert cooked in a pan with semolina custard and filo. "The texture is unique, and you won't believe how easy it is to make. Preheat oven to 200 degrees fan forced, and place rack into middle of oven. Invented in Northern Greece they are especially popular in their home city of Serres and nearby Thessaloniki. Pour the custard into the center and spread it evenly leaving a 2-3-inch border all around. Set aside and allow to cool and absorb the . 2. Add the custard filling. In a pan add the sugar and water and bring to the boil; the syrup is ready, as soon as the sugar dissolves. "I'm no expert," says Chef John. Repeat the same process with half of the remaining sheets of filo pastry. Add farina and cook for 5 minutes, continuing to stir to prevent lumping. In a cooking pot add milk, sugar, and vanilla extract. Leave aside to cool down for a while. Which European country will inspire your culinary journey tonight? Place eggs, yolk, sugar, semolina and cornstarch in a medium mixing bowl and whisk for 3-4 minutes till pale yellow and thick. 1/2 lemon, juiced Steps to Make It Make the Custard Gather the ingredients. Stir the milk, semolina,sugar, the butter, and vanilla in a large sauce pan over medium heat. Brush a little of the melted butter onto sides of a solid (not spring form) 27 to 28cm round baking tin (base measurement) and line base with a circle of baking paper. "I call it cheeseklava! Bake in a preheated convection oven to 160o C / 320o F, for 35 minutes or until golden brown on top. Method: Pre-heat oven to 180 degrees C. Grease and line a 20 cm cake pan with baking paper. Gently press down the phyllo sheet with your hands. It's ok if you use a slightly smaller one but don't go for a bigger one. 1 cup white sugar Directions Pour milk into a large saucepan, and bring to a boil over medium heat. Use a pastry brush to sprinkle melted butter over the whole layer. Using a whisk, beat the egg yolks with the sugar in a bowl. Enjoy this authentic, luscious Greek dessert. Best of all, many of these recipes are actually surprisingly easy to make. The filo won't be enough. Add the remaining sugar, milk, double cream, vanilla extract, and lemon extract (if using) to a saucepan over medium heat. BREAD & PITTAS: Its all about that bread! Brush the edges of the phyllo with butter. (Appox.15 thin sheets or 8 thick sheets) Pour the custard over the phyllo. The thin sheets of phyllo dough look as though they're difficult to work with. 10. Add the cream and then start folding the protruding edges, one layer at a time, brushing them with butter. Scatter one third of raspberries over bottom of dish. Bring to a boil over high heat. Whisk in pieces of cubed butter, incorporating completely into . Remove from oven, sprinkle with confectioners' sugar and cinnamon while hot, and serve warm. Bake in preheated oven at 160C for about 30 minutes, until nicely coloured. Preheat oven to 180C. 1 tablespoon cornstarch 1 tablespoon fine semolina flour 3 egg yolks 1 teaspoon pure vanilla extract Garnish: ground cinnamon finely chopped pistachios, walnuts, or sliced almonds Instructions Preheat the oven to 350 F, 180 C ", "This chocolate version of the traditional Greek dessert is a cinch to make but looks like you've slaved for hours," says Robin C. "It is very impressive and tastes delicious. It can be found in better grocery stores in the frozen food aisle, usually near the pie crusts. Sprinkle the icing sugar on top right when you're about to serve. Preheat oven to 375 degrees F. Have your pan ready to go - either a 16-inch round cake pan or a 10x13-inch lasagna dish. Stir occasionally to keep the custard from forming a skin on top. Get our cookbook, free, when you sign up for our newsletter. Slowly stir hot farina mixture into egg mixture. Mix semolina and 1/2 cup sugar in heavy medium saucepan. Frozen phyllo dough usually has to come to room temperature for a few hours before it's usable, so to time your prep and cooking correctly. For the Custard 160g finely ground (thin) semolina ( 6 oz .) These are some of our very favorite Greek dessert recipes with phyllo dough, including baklava, Galaktoboureko, portokalopita (a Greek orange phyllo cake), and more! Greek Orange Phyllo Cake Pastry Wishes. Lower the heat to medium-low. Adding the filo pastry pushed together in waves makes it even crispier. Ladle a cup of the warmed milk into the egg mixture to temper . In a small sauce pan, combine the sugar, honey and water. Pour the filling into the filo lined pan and spread evenly. In a mixer, beat the eggs and half the sugar until you obtain a meringue-like texture. Warm up the mixture over medium heat. Try this classic borek for lunch or dinner, with crispy filo pastry and a tasty feta, herb and spring onion filling that doesn't require cooking in advance Spinach filo spiral pie 5 ratings These impressive-looking spinach filo spirals are deceptively easy to make. Lemon or lemon rind is quite often added to cut through the creamy flavor. As soon as you turn them out of the oven, remove the parchment paper from the inside of the phyllo triangles and dip them in the cold syrup, turning them sides; remove with a slotted spoon and set aside to cool down. Lightly brush each layer with the melted butter. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Spread one more sheet on top and drizzle with some more butter. Portokalopita - Greek Orange Cake 8. All rights reserved. Transfer pot back to the heat and keep whisking until cream thickens. Whisk in semolina, and cook, stirring, until the mixture is thick, 6 to 8 minutes. Bougatsa is kind of a Greek custard pie. Use scissors to trim the top sheets to the size of the pan. In a cooking pot add milk, sugar, and vanilla extract. Greek yogurt, baking soda, water, baking powder, vegetable oil and 13 more . And Greek cooks, of course, are masters with the phyllo dough (or filo dough, if you prefer). Just remember to let the dough come all the way to room temperature. Preheat oven to 400 degrees. For The Base: Preheat oven to 180C / 356F. Preheat the convection oven to 350 F (180C). Pre heat the oven at 190C. Stir in the semolina. Add the flour mixture into the pan with the remaining warm milk; whisk continuously, until the mixture has thickened and is smooth and creamy. Incorporate half the milk into the eggs and then transfer the mixture back to the pot. Only a little less cornstarch was used than usual, to make it runnier. Best of all, many of these recipes are actually surprisingly easy to make. Find and save ideas about filo pastry dessert on Pinterest. A traditional Greek dessert made with crispy filo pastry and a delicious orange custard. Cook, stirring occasionally, over medium heat for 10 minutes. Score the dough through the top layers of filo with a sharp knife 4 times lengthwise. Enjoy. In a large saucepan, heat the milk over medium-high heat until just boiling. Easy Homemade Phyllo Dough Recipe for Beginners! Place the pan with the milk again on the stove and turn the heat down to medium. This decadent sweet treat has a creamy custard filling and is sliced and served warm, sprinkled with confectioner's sugar and cinnamon. Authentic, traditional, locally sourced Greek recipes and nutritional advice. Add the milk mixture to the pan and shake gently to distribute evenly. Kopehai - A filling Greek Dessert 9. We've updated our Privacy Policy, which will go in to effect on September 1, 2022. Brush butter on top and place a second sheet of pastry. Greek Ekmek Kataifi - Custard Cream & Shredded Pastry Dessert, Bougatsa Crispy Filo Pastry Filled With Warm Custard Cream. Thank you for signing up to our newsletter! Crispy, golden, buttery phyllo triangles soaked in syrup and filled with the most rich and creamy custard. Allow the custard to rest and cool for ten minutes. 500g milk ( 17.6 oz .) Sumptuous Walnut Syrup Cake Covered with Chocolate Ganache. Wrinkle some parchment paper into a little ball. 40 grams (1.4 oz) cornstarch 4 large eggs icing sugar ground cinnamon Instructions For The Cream: In a mixing bowl whisk together the eggs and cornstarch. Pour the custard in a large tray, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that it doesnt form a crust) and place in the fridge to cool. 20 Greek Easter Recipes That Taste Like Tradition, Save Room for 20 of Our Most Popular Thanksgiving Desserts. Preheat oven to 160 C Fan. Using a sharp knife cut the sheets of phyllo in three lanes (cut the shorter side in three lanes) and set aside. Your email address will not be published. To prepare these amazing phyllo triangle pastries (trigona Panoramatos), start by making the syrup. Updated: Mar 4, 2022 This post may contain affiliate links. Karithopita - Walnut Cake 10. Bake for 15-20 minutes or until just set (you don't want to turn it into an omelet). Layer four sheets of phyllo, brushing each one with butter and place them alternating from horizontally to vertically, part of it covering the sides of the baking tin. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. It's a dessert that is particularly prevalent in Thessaloniki, the second largest city in Greece. Pour the egg-sugar-semolina mixture into the warm milk. Always served warm sprinkled with lots of icing sugar and cinnamon. Your email address will not be published. (Greek Custard and shredded phyllo pie) My Greek . Start assembling the pie by spreading a sheet of pastry in the pan and brush with olive oil. Pour the milk into a pan and bring to just below boiling point, then remove from the heat and allow to cool slightly. Warm and runny, velvety like cream oozing out of the crispy pastry. Whisk them for the ingredients to combine and add the dried filo. Line the bottom of the pan with 8 sheets of phyllo, brushing between each sheet well with the melted butter. Add it on top, tucking the edges inside. Prices and download plans . You can store these in the fridge for maximum 5 days, but they will taste their best if eaten within the first couple of days! Subscribe to our Newsletter and get our top 10 recipes! I use a15x10 inch / 38x25 cm baking dish (affiliate) for this recipe. The Best Greek Desserts Phyllo Dough Recipes on Yummly | Portokalopita - Greek Orange Phyllo Cake, Mini Pistachio, Walnut & Honey Baklava, Phyllo Dough Stars With Egg Cream . 3. In a large bowl combine eggs, sugar and vanilla. ", It's two classic desserts in one! Brush the bottom of a 13 x 9 inches (33 x 23cm) baking pan with some of the melted butter. Melopita (Greek Honey Pie) This Greek honey pie tastes as good as it smells - and it smells like heaven. Crispy, golden, buttery phyllo triangles soaked in syrup and filled with a delicious creamy custard. Step 3. Healthy & Creamy Greek Yogurt Mashed Potatoes, Healthy Beef Stew With Potatoes (Gluten-Free). Line the bottom with 6 sheets of phyllo. The big daddy of Greek desserts Bougatsa is made from phyllo pastry and Greek custard. Portokalopita is a classic that comes in different versions and often incorporates semolina, cinnamon, vanilla, and . Lightly brush a baking pan (13 x 9 x 2 or equivalent) with butter. In Greece, we mostly have it for breakfast. Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out while you assemble the layers. . Makes 20-22 rolls:1-pound phyllo pastry, thawed and at room temperature wrapped in plastic packaging pound unsalted butter, meltedGround cinnamon for garnis. He enjoys creating content that informs, entertains, and assists busy home cooks get nourishing meals on the table for their families. Lay one piece on the working surface (shorter side facing you) and using a cooking brush drizzle with melted butter. Remove the pan from the stove, add the butter and stir. 150g caster sugar; 2 teaspoon lemon juice; 1 teaspoon vanilla extract; Method. Return egg mixture to the saucepan and stir until smooth and thick. Repeat steps 2 and 3 to add another 10 sheets of filo pastry on top of the custard. Bake in preheated 350 degree oven for one hour or until pastry is golden and puffed. Puff Pastry: What's the Difference? But once you set out your ingredients neatly and get the system down . 200g butter, melted ( 7 ounces) For the custard 950g / 33.5 ounces milk, divided in 700g/ 24 ounces and 250g/9.5 ounces 300g sugar ( 10.5 ounces) 1 tsp vanilla extract 3 - 4 egg yolks, depending on the size of the eggs 250g all-purpose flour ( 8.8 ounces) 50g butter, at room temperature ( 1.8 ounces) 1/3 of a cup heavy whipping cream (cold) Add vanilla extract and stir well. Spanakopita is a great vegan go-to meal. Greek Custard Dessert Lemon and Olives. Amygdalota: Greek Almond Cookies. They're sooo good together. In a mixing bowl, beat the eggs, sugar, and vanilla until light and add to the pan, stirring over medium-low heat until the mixture reaches a creamy custard consistency. Continue with the rest phyllo sheets. Imagine the crunchy phyllo melting in your mouth and bending with the taste of syrup and cream, absolutely divine and worth every minute of preparation! Top with the remaining phyllo, brushing each with butter. Brush a 25x35 cm or 35x40 cm baking pan with some of the olive oil. . 2022 Warner Bros. Add the semolina and stir with a whisk. Gently fold the filo pastry in the mixture for all the filo pastry to get covered in the custard. Fold the excess bottom sheets over the custard. The Best Greek Desserts 1. There are two versions of Greek Bougatsa. The custard in this dish actually has a very similar flavor to the filling of a sfogliatelle (the Italian pastry that I still have yet to master) - both use semolina as a thickening agent and have a faint citrus undertone. Milfei, Mille-Fueille 7. Fold the sides over the edge of the custard to create a . ", Try these top-rated Greek desserts with your own homemade phyllo dough! It all started with an idea To collate and publish all those recipes that I loved when I was young, the ones I made with so much love for my children and grand children! Beat eggs in a bowl until they are fluffy and a light yellow. Take on of the sheets and spread smoothly on the countertop, then brush generously with butter. Well within the grasp of even the greenest baker, this no-fuss recipe is all of 5 ingredients: almond flour, sugar, orange zest, salt, egg whites and almonds perfect for breakfast, 5 o'clock coffee or dessert. Grease a 15x10 inch / 38x25 cm baking dish with melted butter. Revani (Ravani) 6. Remember to sprinkle butter on each horizontal and vertical layer. Remove from heat. Remove from heat. Heat over medium-high heat. Set aside to cool. Step 2 Place phyllo on a surface; cover with a barely damp kitchen towel. 4.3. shutterstock. GO , Copyright 2021 Real Greek Recipes on the Brunch Pro Theme. Keep it in one or two big slices since it will be used for flavoring only and will need to be removed. Hi, how long do these last and how should I store them? To temper the eggs, slowly add about 1 cup of the semolina mixture to the egg mixture, whisking vigorously to avoid scrambling the eggs. Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Bring the mixture to a boil. Author: Marilena Leavitt Recipe type: Dessert/Breakfast Cuisine: Greek Serves: 14 Ingredients For the Filo Rolls: 4 cups whole milk (I use 2%) --- zest of one medium orange cup butter cup fine semolina cup sugar 1 tsp. Step 5. In a small sauce pan, combine the sugar, honey and water. In a large heavy-bottomed pot heat the milk mixture. Remove from heat, take out and discard the lemon peel, and allow the mixture to cool completely. Discovery, Inc. or its subsidiaries and affiliates. Brush a 23 x 30cm ovenproof dish or baking tin with melted butter. Spread a sheet of filo pastry into the baking tray and brush with butter. Add a thick layer of filo pastry sheets (pushed together) in a baking dish and drizzle with melted butter. Once milk reaches a boiling point remove from heat. This traditional Greek dessert consists of layered or torn phyllo sheets that are blended with a creamy, orange-flavored yogurt custard. Galaktoboureko Rolls . That's why it's best served on its own for breakfast or along with a big cup of coffee. Bring to a boil over medium heat, stirring constantly. Let cool. The usual ingredients for this dish are . Place 8 filo sheets on bottom of pan, brushing between each one with melted butter. Keywords: trigona panoramatos, pastries with cream, greek custard pastry, Thesaloniki desserts, Post it on Instagram and tag @mygreekdish. Add the cooled custard. A fine delicate light and outrageously creamy custard wrapped up by layers of thin extra crunchy phyllo bathed in. You don't have to be an expert to make your own phyllo. Galaktoboureko - My favorite Greek Dessert 2. Also as they are soaked in syrup,they belong in a Greek category of desserts called syropiasta, which means bathed in syrup, much like our favouritebaklava, galaktoboureko with Kataifi,Saragli (baklava rolls), Kataifi andKaridopita. Melt the butter in a small saucepan. This is a relatively easy, homely version of the recipe of the so-called Trigona Panoramatos. Stir occasionally to keep the custard from forming a skin on top. 1. Instead of traditional feta, use vegan feta to get the same creamy taste and texture. If the slices are too small or numerous, it will be quite tricky to remove them. Arrange the apricot slices on top of the custard. Set cream aside while you prepare the base. Bake for another 10-15 minutes, or until filo looks crispy and deep golden in color. Add a little lemon zest to the sugar sauce, if desired. Repeat until the mixture's temperature slightly rises. Ready to cut and serve! This is a relatively easy to make, homely version of the recipes called Trigona Panoramatos. As for making itThis Greek dessert may sound a bit more difficult to make than it actually is. Spray the top lightly with water and bake at 350 F (180 C) for 30 to 40 minutes, until the top is golden brown. Cook over medium heat and Bring to a boil for 10 minutes. Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally. Step 1. Cuisine: Greek Keyword: custard, filo, Oven baked Prep Time: 25 minutes Cook Time: 1 hour 5 minutes Servings: 16 pieces Calories: 540kcal Ingredients For The Syrup: 800 grams (4 cups) sugar 500 ml water 1 orange peel 1 tablespoon lemon juice fresh 1 stick of cinnamon For The Custard Filling: 1 liter milk 200 grams (1 cup) sugar Slowly add one cup of the hot mixture to the bowl and blend. Add flour mixture to the pan with the hot milk and whisk until combined and thick. In a medium saucepan, combine the milk, 1 cup granulated sugar, 2 tablespoons butter, and lemon zest. Both versions taste awesome, but I always liked the custard cream Bougatsa more. Pre-heat oven to 400 degrees. This traditional Greek dessert is made with custard in a crispy phyllo shell. This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top! Top with a bit of cinnamon or sugar to perfect! Baklava - The Classic Greek Dessert 4. "I hope you will enjoy it as much we Greeks do! I'm Fotini and cooking is my job as well as my passion. Remove from heat and set aside. Ehmon a Sunday let's say , You can see how is it is to make on the picture tutorial below . Slightly score the phyllos on top into pieces, without reaching the filling. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Once it starts boiling, do not stir (syrup might get sugary) and boil for exactly 5 minutes. Stir in semolina with a wooden spoon until the mixture is thoroughly blended and thickened. Cover it with grease proof paper and refrigerate for half an hour. Remove from heat and set aside. Grease a 20cm by 30cm baking dish with butter. In a bowl, lightly beat the eggs, egg yolks and sugar together until thoroughly blended. When baked, the cake is doused in a thick, sugary, orange-spiked syrup. Source: fromthecomfortofmybowl.com. So go ahead, explore my delicious collections and dont forget to leave me a comment, connect with me on Facebook or Instagram and sign up to my mailing list so you never miss out on my latest creations! ", Here's a traditional take on a great Greek dessert. Place one sheet of phyllo in pan and brush with butter. Bake for about 40 mins or so until . The phyllo and custard filling are delicate so cut with care.Bake for 30minutes in the middle rack of the oven.Remove from the oven and pour the cooled syrup evenly over the hot pastry. On the final layer, fold all edges over the top of the dish and sprinkle any remaining butter . Brush a 9 x 13 x 2 baking dish with melted butter. Working with 1 sheet,. You simply need to mix all ingredients and throw them in the oven to make these babies. Brush with melted butter. Expand with your fingers the phyllo triangle to make an opening and place inside the paper ball. Preheat the oven to 190C and brush a 23cm x 30cm baking tin or oven dish with melted butter. Remove pan from heat and allow to cool for two minutes. For that I cannot thank you enough! Preheat oven to 350F. Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper hanging over the edges. Carl Hanson is a Senior Editor at Allrecipes who has been writing about food and wine for nearly 20 years. We've updated our Privacy Policy, which will go in to effect on September 1, 2022. Which to my mindis a fair amount of time to spend on cooking breakfast. Heat over medium-high heat. Vegan Spinach Pie. Pour the custard into the dish, and evenly distribute the custard with the back of your wooden spoon. Required fields are marked *. Phyllo Triangle pastries with Custard (Trigona Panoramatos), Sumptuous Walnut Syrup Cake Covered with. To make the filling, place the cream, milk, semolina, vanilla and salt in a saucepan and cook over medium heat, whisking . Step 4. This recipe takes some time to prepare but its all worth it. Preheat your oven to 350F (180C). In a bowl add 250g/ 9.5 ounces milk and the egg yolks; whisk to combine. "Lemony semolina custard in a phyllo crust with lemon syrup. You will shortly receive an email from Eli asking you to confirm your email address! Layer the remaining phyllo sheets with butter and sugar. In a medium-sized pot, add the sugar, water, cinnamon stick, and lemon juice. Thin, flaky, buttery sheets of dough that bake up into magnificent desserts and savory sensations. Top pastry with remaining filo, brushing with melted butter. In a mixing bowl, beat the eggs, sugar, and vanilla until light and add to the pan, stirring over medium-low heat until the mixture reaches a creamy custard consistency. says NEONWILLIE. In a small bowl whisk together the eggs with the cornstarch. Add the remaining filo sheets exactly the same way as you did for the base. Lightly grease 12 holes of a muffin tin. Preheat oven to 350F (180C). Clafoutis is a baked treat in which the egg base has a simple flavor profile, which allows the other components (fresh fruit) flavors to be more prominent. There is the one you find in Greek bakeries, filled with custard cream. In a medium mixing bowl, whisk the eggs together with the sugar until well combined. Nothing fancy about it. Add lemon juice and orange juice. . We're nuts for these soft, crumbly almond treats. butter, custard, milk, phyllo, lemon peel, sugar, vanilla extract and 8 more. Butter a deep 11x17 inch baking pan, with 2-3-inch sides. And the homemade version that always uses a semolina cream. "But despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. Remove from the oven and spread the cream evenly on top. Be sure to read the defrosting instructions carefully. Jan 21, 2019 - Bougatsa is a Greek pastry, served warm, drizzled with icing sugar and cinnamon. Line a large baking tray with parchment paper, place the phyllo triangles on top and brush them with melted butter. Quite different from the pie that we are used to, this dessert doesn't consist of a crust and filling. Preheat oven to 350F (180C). Remove from heat and let it cool completely (this can be done ahead of time). Bougatsa Tis Tebelas (Lazy Woman's Custard Pastry), Nutty Layered Pastry Using Filo (Fillo, Phyllo) Dough Pecan Almo. "Why? In a mixing bowl whisk together the eggs and cornstarch. Drizzle using the of the melted butter. Once milk reaches a boiling point remove from heat. It's a pretty fulfilling dessert to serve after a meal (unless you only have a tiny piece). vanilla extract (or vanilla paste) Unroll the phyllo dough from the plastic sleeve and place on a working surface. This recipe for the favorite Greek street food and snack, bougatsa, is traditionally made with very large handmade phyllo sheets. Take the pan out of the oven and reduce temperature to 320F (160C). In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. Add vanilla extract. Heat oven to 350 degrees. Absolutely worth it. 220g sugar ( 7.5 oz .) Using a pastry bag, fill the triangles with custard and garnish chopped nuts. Put the cold heavy cream into a mixers bowl, add the sugar and beat into whipped cream. Unit Conversions and useful substitutions. The Best Greek Desserts Recipes on Yummly | Galaktoboureko Greek Dessert, Greek Dessert Baklava, Mini Pistachio, Walnut & Honey Baklava . Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Using a ladle, start pouring milk slowly, into the egg mixture while whisking constantly. Dust with plenty of icing sugar and cinnamon. Add the flour in the bowl and whisk to combine. Otherwise, the steam coming out of the pastry will make it wet. Gradually add farina, stirring constantly, and bring mixture slowly to a boil. In a 4 quart saucepan, mix the butter and milk. Always serve warm before it loses its crispiness. The Greek traditional way of making it,' says NIKOLETTA. Boil until mixture is thick . In Greek this tasty street food is known as , pronounced boo-GHAHT-sah meh KREH-mah. In a pan add 700g/ 24 ounces milk, the sugar and vanilla extract to bring to the boil. Take one sheet of phyllo and gently place it into the bottom of the pan, allow it to hang over the edges of the pan. Add lemon juice and orange juice. Butter an 8"-diameter or 8x8" baking dish.