you like baklava, you will love this Greek dessert which is served warm. Look
for phyllo dough in the freezer section.
While working with pastry, keep it covered with a piece of waxed paper then a
damp cloth. The pastry may be thawed in the refrigerator the night before you
make this dessert.
1 (16-ounce) package phyllo dough
1 cup water
1 ½ cups granulated sugar
2 orange slices
1 lemon slice
1 cinnamon stick, broken
4 cups whole milk
¼ cup butter
½ cup granulated sugar
½ cup quick hot wheat cereal
4 large eggs
1 teaspoon vanilla extract
½ cup butter, melted
Syrup: In a 2-quart saucepan,
heat the water, sugar, orange
slices, lemon slice and broken cinnamon. Simmer for 5
minutes or until syrup reaches 225°. The syrup will be thin.
2. Filling: In a 3-quart saucepan, whisk the milk, butter, sugar,
cereal and eggs. Simmer over medium heat until thickened,
using a whisk to stir occasionally. Pour into a 13 x 9 x 2-inch
glass baking dish. Refrigerate to cool.
3. Lay out pastry; keep covered with plastic wrap and a damp
4. Take one sheet at a time and lay it flat on a breadboard.
Brush one half with melted butter and fold in half. Brush top
with butter, fold in half again to form a long strip.
5. Place ⅛ cup filling at one end, fold end diagonally over filling.
Continue folding to form a triangle shaped pastry. Brush with
butter, place on baking sheet.
6. Bake pastries in a preheated 350° oven for 10-15 minutes or
until lightly browned and flaky.
7. Serve pastries with strained syrup.
Makes 12 servings