BONG�TSA
Source of Recipe
Steve and Judy Dimitriadis, owners, of OPA! Greek and Italian Cuisine
Recipe Introduction
Breakfast
List of Ingredients
For the custard:
1 quart milk
1 cup cream of rice cereal
1 cup sugar
Pinch of salt
4 eggs, separated
1 cup butter, melted
10 phyllo pastry sheets
Recipe
Scald milk. Add cream of rice, sugar and salt; cook, stirring constantly, until mixture thickens. Cool slightly. Add egg yolks to rice mixture and stir well. Cook over low heat, stirring constantly, for 2 minutes. Cool. Fold in stiffly beaten egg whites.
Butter 5 sheets phyllo pastry and place one atop another in 10 x 14 x 2-inch pan. Add cooled rice mixture. Butter 5 remaining sheets phyllo and use to cover rice mixture. With sharp knife, cut top layer of pastry sheets into diagonal pieces, leaving border of 2 inches uncut. Bake in 350 F oven for 1 hour, until golden brown. Remove from heat.
For the syrup:
1 1/2 cups sugar
2 cups water
1/4 of lemon wedge
Combine ingredients, bring to boil and boil 15 minutes.
To serve:
Pour cold syrup over hot cake, or cook cake and pour hot syrup over.
Makes about 30 servings.
|
|