Yield: 1 Servings

Measure Ingredient
2 \N Eggs, separated
½ cup Superfine sugar
⅓ cup Semolina (Cream Of Wheat)
2½ cup Milk
6 tablespoons Butter
8 \N Sheets phyllo dough
\N \N Powdered sugar and ground cinnamon to decorate.
2 cups Sugar
1 cup Water
1 teaspoon Lemon juice
4 tablespoons (heaping) honey


The recipe came from the Charleston Gazette-Daily Mail but I don't have the name of the person who submitted the recipe. We have a fairly large Greek community in our capital city. Every year they put on a Greek festival in the spring, with the local Orthodox church having a big dinner. The paper always runs loads of recipes at that time.

In a bowl, beat together egg yolks, sugar, semolina and a little of the milk until creamy. In a saucepan, heat remaining milk until almost boiling.

Gradually whisk into egg mixture. Return to saucepan. Cook gently, stirring, 5 minutes or until mixture thickens. Stir in 1 tablespon of the butter. Cover surface loosely with plastic wrap. Refrigerate until cold. In a bowl, whisk egg whites until stiff but not dry. Fold into custard.

Preheat oven to 400 degrees. Butter a baking sheet. In a small pan, melt remaining butter. Brush a sheet of dough with butter. place another sheet on top; brush with butter. Repeat with 2 more sheets (4 in all) Cut pastry dough into 12 squares. Put a little custard mixture in middle of each square. Draw edges of dough together to form pouch. Pinch neck (of the pouch, not YOU) firmly together. Repeat with remaining pastry and filling.

Place pastries on baking sheets. Bake 15 minutes or until golden brown.

Dust with powdered sugar and cinnamon. Makes 24.

You can also cover these with a honey syrup, but I chose not too because of the mess those kids would have made in my classroom!!! Honeyed Syrup: Combine suagr, water and lemon and bring to a boil. Add honey after it comes to a boil. Simmer for 10 minutes. Dip pastries singly and place in cupcake liners.

I hope you enjoy this - I though they were delicious, and not quite so sweet as baklava or other Greek pastries I have tried. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Rhonda J. Coleman" <wtb00516@...> on Apr 23, 1997

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