Sweet Goulash
Description
Ideally suitable for tea and coffee. The dessert belongs to Egyptian cuisine, but has become a favorite in many other countries. Everything is done quite simply, but it requires phyllo dough. It needs to be thawed in advance, and you must work with it very quickly, as it is very thin and dries out fast. To prevent this, cover it with a damp cloth and work alternately. Leave the edges of the dough that didn’t fit into the pan. Just brush them well with butter; they become very crispy. The cream must be cooked well until it thickens. While you are working with the sheets, I recommend covering the cream with plastic film so it doesn’t get exposed to air. If you don’t like it very sweet, pour only half the syrup over the pastry so it reaches all the cuts and the sides. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Prepare custard. For this, mix half of the milk, sugar, vanilla, flour, and yolks.
- 3
Step 3
Bring the remaining milk to a boil. While whisking, pour it into the previously prepared mixture. Place over medium heat and cook until thickened, whisking. Cover the finished cream tightly with plastic wrap.
- 4
Step 4
Prepare the syrup. Mix water, the remaining sugar, lemon juice and cardamom. Bring to a boil and cook until thickened. Cool.
- 5
Step 5
Grease a 25×18 pan with butter. Brush five sheets of phyllo with melted butter. Place them in the pan one on top of another.
- 6
Step 6
Evenly spread the pastry cream.
- 7
Step 7
Brush the remaining sheets of dough with butter and place them on top of the cream. Cut into portions.
- 8
Step 8
Bake the goulash in a hot oven at 190 degrees for thirty minutes.
- 9
Step 9
Remove it and immediately pour syrup over it.
- 10
Step 10
Let it cool completely and serve.
- 11
Step 11
Ready. Serve at the table.