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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.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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