Title: Galaktobourekos (Custard Tarts)
Categories: None
Yield: 50 Servings

6		Eggs
1	c	Sugar
1	qt	Milk
6	tb	Cornstarch
1/3	c	Water
1/4	c	Butter
1	ts	Vanilla extract
1	lb	Phyllo dough
1/2	lb	Butter; melted
		Confectioner's sugar

In a saucepan, over medium heat, beat egg yolks. Add sugar and beat thoroughly. Slowly add in milk. Dissolve cornstarch in water and slowly add to milk. Cook until mixture thickens and comes to a boil. Remove from heat and add 1/4 cup butter and vanilla. Set aside and let cool. Cut phyllo sheets into 9 X 5 inch pieces . Brush pieces with melted butter. Place 1 tablespoon of the custard filling in the lower left corner of the strip and fold the right corner over to form a triangle. Continue folding back and forth brushing with butter. Place triangles on a lightly greased cookie sheet, brush with butter and bake at 375 degrees for 35 minutes. Dust with confectioners sugar while still warm.

NOTES : Custard can be made a few days ahead and refrigerated. Cooked tarts can be froze for up to six months. Bake frozen for 10 minutes at 350 degrees. Posted to MM-Recipes Digest V4 #6

Recipe by: Southern Living Magazine - early 1970's

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