Recipes for the Web

Barrington Software Incorporated

GALAKTOBOUREKO BEGGAR'S PURSES

Makes 24

Phyllo comes in different thicknesses; if possible, use extra thin, sometimes labeled No. 4.

1 quart milk

8 tablespoons (1 stick) unsalted butter, room temperature

12 tablespoons (1 1/2 sticks) butter , melted

1/2 cup uncooked Cream of Wheat

4 large eggs, beaten

1 1/2 cups sugar

1 teaspoon pure vanilla extract

12 ounces phyllo pastry

1. Heat oven to 350°. In a medium saucepan, scald milk and unsalted butter over medium-high

heat, 5 to 6 minutes. Slowly whisk in Cream of Wheat. Lower heat to medium, and cook, stirring, 3

to 4 minutes. Slowly add eggs; continue to cook, stirring with a wooden spoon, until mixture

begins to thicken, 7 to 8 minutes. Add 1 cup sugar and vanilla; stir, and cook 10 to 12 minutes,

until custard has a porridge like consistency. Let cool

2. Carefully unroll phyllo. Immediately cover it with plastic wrap and then a damp towel. Keep

phyllo covered as you work.

3. Place 1 sheet of phyllo on a work surface. Lightly brush phyllo with melted butter; place another

sheet on top, and brush with butter; place a third sheet of phyllo on top, and brush with butter. Cut

into four rectangles. Place 1 heaping tablespoon of the custard in center of a rectangle. Gather

and pinch pastry around custard, forming a purse shape with a ruffled top. Place in a muffin tin so

it retains its shape while others are formed. Repeat entire process with remaining phyllo and

custard, making a total of 24.

4. Transfer purses to a parchment-lined baking sheet; brush sides of purses with melted butter.

Bake until flaky and golden brown, 27 to 30 minutes. Let cool slightly.

5. While pastries are baking, place remaining 1/2 cup sugar and 1/4 cup water in a small

saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes. Let cool. Drizzle

syrup over warm pastries.