Phyllo Pastry with Cooked Cream

Gollash Bel Qeshta
Phyllo Pastry with Cooked Cream

Ingredients
Cooked Cream
4tablespoons cornstarch
4+1/2cups cold milk
1teaspoon rose water

Phyllo
4cups milk
12phyllo sheets
Vegetable oil, for deep frying
Sugar Syrup

Finely chopped pistachios, shredded coconut, and maraschino cherries, for garnish

Method
Cooked Cream
In a small cup, mix cornstarch with ½ cup of the milk●
Pour remaining milk into small, heavy saucepan. Place over medium heat. Stir in rose water and cornstarch mixture. Cook●
stirring constantly, for about 3 minutes, or until thickened
Pour thickened cream into rectangular 20x30cm (8x12in) cake pan. Cover with plastic wrap, pressing plastic directly onto●
cream to prevent a skin from forming. Let cool, then refrigerate for about 2 hours, or until firm
When cream is firm, cut into 5cm (2in) squares●

Phyllo
Pour milk into a shallow rectangular pan that is about the same size as the phyllo sheets●
Working with one sheet at a time, immerse sheet in milk. Place a cream square in center of sheet, fold in sides, then top and●
bottom to enclose cream. Transfer square, folded-side down, to a tray and set aside. Continue to fill and fold remaining phyllo sheets. Let squares stand for about 2 minutes, or until all milk is absorbed.
Heat oil to 160˚C (325˚F) in a deep fat fryer●
Gently squeeze the phyllo squares between the palms of your hands to remove excess milk. Fry squares for 4 minutes, or until●
golden. Drain on paper towels.
While still hot, dip squares in Sugar Syrup, let excess drip off, then arrange on a serving plate●
Garnish with pistachios, coconut, and/or maraschino cherries●