Recipe: To Try At Home Custard filo cake

Calvin Colon
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Recipe: To Try At Home Custard filo cake
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Recipe: To Try At Home Custard filo cake Delicious, fresh and tasty.

Custard filo cake. This custard pie is a favorite Greek dessert. If you can get past the tongue twister name, Galaktoboureko (gah-lahk-toh-BOO-reh-koh) can easily become your favorite Greek pastry as well. It's a divine combination of creamy custard and flaky phyllo dough that is baked to golden perfection and then drenched with a lemon and orange infused syrup.

Brush the top with enough butter and scar the top of the Galaktoboureko with a sharp knife.

Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.

Fold lower third up and brush with butter.

You can cook Custard filo cake using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Custard filo cake

  1. Prepare 2 cup of ice sugar.

  2. It’s 2 cup of semolina.

  3. It’s 8 cup of milk.

  4. You need 1 of filo.

  5. You need 1 of sugar.

  6. Prepare 1 of butter.

  7. Prepare 2 of eggs.

  8. Prepare 4 cup of sugar.

  9. You need 6 cup of water.

  10. Prepare 1 of cinnamon sick.

Very gently press down on the phyllo with your hands, just a little.

Spread the custard on top and turn in the phyllo that is hanging over the edges.

Phyllo dough is great for making fun appetizers or traditional Greek dishes like spanakopita, but it can also be used in sweet ways as a dessert.

You can bake up the classic baklava, use it as a crust for cheesecake, or even layer it to create a pie.

Custard filo cake step by step

  1. Into a saucepan put semolina milk sugar stir till get thicken when cooled add butter.

  2. When cooled add eggs and stir put aside till cooled.

  3. Melt butter so you can brush filo start placing custard into filo and roll then place into buttered tray then place into oven for 15mins 200 c.

  4. Once its cook you need to pour syrup :: put water and sugar bring to a boil then when filo cook pour syrup over filo.

With an irresistibly flaky texture, it's the perfect choice for your next dessert.

Stir in the phyllo sheets gradually whisking each time with a spatula, until fully incorporated.

Cover the surface of the custard with remaining sheets of filo pastry, each brushed with melted butter.

Brush the top with more melted butter and seal the edges with a little cold water.

Place the final sheet of filo, buttered and folded in half, on top.