Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Bongatsa (Custard Filled Pastry)
Pastry
2 cups (4 sticks) unsalted, clarified butter
1 (16 ounce) package phyllo dough
Custard
9 cups milk
2 1/4 cups granulated sugar
1 1/2 cups (3 sticks) butter
1 1/2 tablespoons vanilla extract
3/4 cup Cream of Wheat
3/4 cup Cream of Rice
9 eggs
Topping
1/3 cup honey
Confectioners' sugar
Cinnamon
Butter an 11 x 8-inch pan.
For custard, in saucepan over low heat, bring milk, sugar, the 1 1/2 cups butter and vanilla extract to near boil. Stir constantly, gradually adding cream of wheat and cream of rice. Stir until thick. Empty into bowl to cool.
Place layer of phyllo and brush with melted butter. Continue until half of sheets are used. Wrap remaining phyllo in plastic to keep from drying.
Beat eggs; add to cooled custard mixture. Pour into pan. Lay leftover sheets in same manner. Cut into 6 equal strips, then sprinkle with water. Bake at 325 degrees F for 45 minutes.
When cool, cut into diamond shapes and drizzle honey or syrup sparingly over top. Sprinkle with confectioners' sugar and cinnamon.
