CUSTARD FILLED FILO
Steps:
- DIRECTIONS: Preheat the oven to 350 degrees F. Bring the milk to a boil in a medium-sized saucepan and slowly whisk in the semolina. Reduce the heat and cook until thickened, stirring constantly. Remove from the heat. In a mixing bowl, beat the eggs until light and whisk in the sugar. Temper the egg mixture by slowly adding it to the hot milk mixture and whisking constantly. Stir in the liqueur, vanilla extract and orange zest. Cover with a piece of plastic directly on the surface of the custard to keep a skin from forming as it cools. Brush 1 sheet of phyllo with melted butter; fold into thirds. Spoon a heaping tablespoon of the custard on one corner of the phyllo strip and fold over to make a triangle; continue folding end-over-end, as a flag. Place the triangle on a cookie sheet and brush the top with butter. Repeat this process with remaining phyllo sheets. Bake for 15 to 20 minutes or until golden brown. Sprinkle with confectioners' sugar, cinnamon and ground nuts. Serve warm.
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