Recipe: Mini Custard Filo Pastries


These pastries are my version of a regular sweet Greek dish identified as?galaktoboureko. It might be a hard word to talk about, but the combination of creamy semolina custard, crispy buttery filo and fragrant syrup is definitely not too difficult to eat! If you can bear the wait, they’re best eaten the day after making.

Mini Custard Filo Pastries?

Serves 12

Preparation time: 30 minutes
Cooking time: 50 minutes
Standing occasion: 1 hour


10 sheets filo pastry

200g unsalted butter, melted


400ml putting cream

400ml milk

120g fine semolina

1 1/2 tsp vanilla extract

pinch regarding salt

30g unsalted butter

3 eggs

120g caster sugar


400g caster sugar

1tsp ground cinnamon

zest of 1 lemon

2tbsp honey


Preheat the particular oven to 200oC. Lightly fat 12 holes of a muffin tin.

To make the filling, place the treatment, milk, semolina, vanilla and salt in a saucepan and prepare dinner over medium heat, whisking continually for 5-7 minutes or until eventually thick and smooth. It is critical to whisk vigorously to avoid bits forming. Once the mixture produces a bubble or 2, remove from the heat. Do better than in the butter in and stand up until slightly cooled.

Using an electric mixer, whisk the eggs and sugar until thick and pale, then flip into the semolina mixture.

Take one page of filo pastry and brush the top with melted butter. Place another sheet on top together with brush with more melted butter. Repeat once more so you have 3 cellular levels of buttered filo.? Cut the filo stack in half lengthways, then cut each one half into thirds to make Some rectangles. Place a rectangle in every muffin tin. Repeat with yet another 3 sheets of filo to generate 12 filo-lined muffin holes.

Divide the answering between the filo cases. Butter another bed-sheet of filo sheet on both sides, then place another page on top and brush along with butter. Cut into 6 rectangles as earlier mentioned, then place one rectangular shape on top of the filling and tuck it in slightly then it covers the top. Fold the sides into the centre, then hair brush with butter again. Repeat when using the remaining 2 sheets involving filo pastry and melted butter. Cook for 50 minutes or even until golden all over.

Meanwhile, to help make the syrup, place the sugar, cinnamon, lime zest and 400 milliliter water in a saucepan together with stir over medium heat until the sugar dissolves. Provide the boil and cook for 2 minutes, then remove from the heat and blend in the honey. Transfer with a jug, stand until a bit cooled, then refrigerate until finally cold.

Remove the custard pastries from the your oven and pour a couple of tablespoons syrup over each one. Leave in order to soak for at least an hour just before eating but they’re best had the following day.


??Filo pastry dries out very easily so make sure you keep the torte well wrapped or under a damp tea towel whenever using it.

??Using freshly floor cinnamon will give a more exciting and intense flavour towards syrup.

??To allow the pastry to soak up the syrup easily, it’s important to add cold syrup over hot pastries and also hot syrup over cold pastries.


Leave a Reply