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Greek Custard Pies




Source of Recipe


australian women's weekly


List of Ingredients




For the filling:
2 tablespoons custard powder
½ cup semolina
3 tablespoons sugar
2 cups milk
1 vanilla pod or 1 teaspoon vanilla essence

16 sheets or filo pastry
Olive oil spray

Sugar syrup:
2 cups caster sugar
1 cup water
Zest and juice of 1 lemon


Recipe



Place custard powder, semolina and sugar in a medium sized saucepan. Gradually add enough milk to make a paste. Place over medium heat and whisk in remaining milk. Split the vanilla pod and scrape in the seeds, reserving the pod. Bring to the boil and cook until mixture thickens. If lumps appear just give the mixture a good whisk.

Preheat oven to 200°C.

Place a piece of filo on the bench. Spray with olive oil. Top with another sheet of pastry. Spray again. Spread about three tablespoons of the custard along the bottom of the pastry, leaving about 4cm either side. Roll up the pastry, folding in the sides after a couple of turns.

Place in an oven. Bake for 15- 20 minutes, or until golden.

Meanwhile, place sugar and water in a medium sized pan. Cook over low heat until sugar dissolves. Add the zest and juice of 1 lemon, plus the reserved vanilla pod. Simmer for 5 minutes or until mixture is thick.

Remove custard pies from oven. While still hot soak in the water syrup. Serve hot or cold.

Alternatively you can serve the syrup separately.