Saturday, February 02, 2008

Paxo's Farina Phyllo pastry

The Altitude Adjustment Section
Paula Wolfert is a woman who has traveled the world collecting authentic recipes. Here is a recipe from the Greek island of Paxos for a farina filled Phyllo pastry which is absolutely delicious.

1 egg plus 1 egg yolk at room temperature
1/4 cup sugar
1 1/2 cups milk
1/4 cup farina
Pinch salt
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
8-10 phyllo sheets
1/2 cup clarified butter
Confectioners sugar and some extra cinnamon for dusting on top

Beat the egg and yolk till frothy in the bowl of your electric mixer, add the sugar and beat for 3 minutes till thick and set aside. Heat the milk in a heavy saucepan till hot, but not boiling. Remove from the heat and add a little to the egg mixture to warm it and then add the egg mixture back into the milk stirring constantly so as not to scramble. Return sauce pan to medium low and heat mixture till very hot, but not boiling. Sprinkle in the farina, stirring constantly and add the salt. Reduce heat and cook till thick and smooth, about 5 minutes. Now remove from stove and let cool to room temperature, stirring often to help prevent a skin from forming. Stir in lemon juice, vanilla and cinnamon.

Preheat oven to 350. Brush 3 sheets of Phyllo one at a time with melted butter. Carefully spread a thin layer of farina filling on Phyllo, barely covering the lower 1/3 of the sheets. Now fold the right and left sides towards the center, so the ends just meet and brush with butter. Then fold the lower third up and the upper third down to form a sort of envelope. Repeat with remaining phyllo till you use up all the filling. Brush tops with butter and carefully place on ungreased sheet pan. Bake till golden brown about 15 minutes. Serve warm with a light dusting of powdered sugar and cinnamon. Yum!