Ingredients
500 Gram Filo Pastry (defrosted)
Cream
3 Cups Milk
1 Tablespoon Sugar
2/1 Cup Flour
2/1 Cup Cream
1 Tablespoon Flower Water
For serving Sugar Syrup
For preparing corn oil
Method
1. The Cream: In a medium saucepan put the milk, sugar, and flour. With a hand whisk, beat until flour dissolves. Put over medium heat and bring to a light boil while stirring continually until it milk thickens. Add cream and flower water. Stir until smooth cream forms. Let cream cool.
2. Forming the Rounds: Brush Filo sheet with oil and fold length in half. Repeat with another Filo sheet. Cut each sheet into 8 strips starting from the folded edge. Get a 4-inch round cookie cutter or egg ring and place on a flat surface. Arrange the strips by laying each strip, one at time, inside the ring-beginning with one of the ends in the middle of the ring and leaving the rest out; using all the strips to form a base inside the round. Making sure that the strips overlap. Scoop 1-2 tablespoons of the cream into the middle of the ring. Fold outside strips to cover the cream. Remove ring from round. Gently place the round onto a cookie sheet. Form enough rounds to use all the cream.
3. Fit the middle rack in the oven. Preheat oven no longer than 10 minutes to 350 degrees
4. Bake 10 minutes.
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