Recipe: Galatobourekos (custard tarts)

A co-worker gave me this recipe today, it sounds good so I thought I would post it now because I won't have time to test it out for a while.

Galatobourekos (custard tarts)

6 eggs 1 tsp. vanilla extract
1 cup sugar 1 (16 oz.) package pastry sheets (filo)
1 Quart milk 1/4 lb. sweet butter (melted)
6 tbsp. cornstarch Powdered sugar
1/3 cup wa6er
1/4 cup butter

Beat eggs in saucepan, add sugar and beat thoroughly; slowly add milk.
Cook over meduim heat stirring occasionally. Disolve corn starch in water; slowly add to milk mixture beore it comes to a boil. Cook until mixture thickens and comes to a hard boil. Remove from heat; add 1/4 cup butter and vanilla.

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

Place triangles, cut side down, on greased cookie sheet. Brush tops with melted butter.

Bake at 375 F. for 35 minutes.
Dust with powdered sugar while warm.
Yeild; about 50 tarts.

Note: Custard can be rerigerated a few days before making tarts.
These tarts can be frozen for 6 months. Bake frozen tarts at 350 F. for 10 minutes. Sprinkle with powdered sugar while warm.