Galatobourekos (custard tarts)

50 Tarts

Ingredients

Quantity Ingredient
6 Eggs
1 cup Sugar
1 quart Milk
6 tablespoons Cornstarch
⅓ cup Water
¼ cup Butter (or margarine)
1 teaspoon Vanilla extract
16 ounces Filo pastry sheets
12 pounds Sweet butter; melted
Powdered sugar

Directions

Beat eggs in saucepan; add sugar and beat thoroughly; slowly add milk. cook over medium heat, stirring occasionally.

Dissolve cornstarch in water; slowly add to milk mixture before it comes to a boil. Cook until mixture thickens and comes to a hard boil. Remove from heat; add ¼ cup butter and vanilla.

Cut pastry sheets in to thirds or into 9x5-inch pieces. Brush pastry with hot melted butter. Place about 1 tablespoon custard filling at bottom left corner of strip and fold the right bottom corner over it into a triangle. Continue folding back nad forth into a triangle and brushing with butter to end of strip.

Place triangles, cut side down, on greased cookie sheet. Brush tops with melted butter and bake at 375 degrees for 35 minutes. Dust with powdered sugar while warm.

Note: Custard can be refrigerated a few days before making tarts.

These tarts can be frozen for 6 months. Bake frozen at 350 degrees for 10 minutes; sprinkle with powdered sugar while warm.

SOURCE: Southern Living Mazazine, sometime in the early 1970s. Typed for you by Nancy Coleman.

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