Ingredients
1 quart (4 cups) milk
8 tablespoons (1 stick) unsalted butter, at room temperature, plus 12 tablespoons (1 1/2 sticks) butter, melted
1/2 cup uncooked Cream of Wheat
4 large eggs, beaten
1 1/2 cups sugar
1 teaspoon pure vanilla extract
12 ounces phyllo pastry
Preparation
Preheat oven to 350 degrees. In a medium saucepan, scald milk and unsalted butter over medium-high heat, 5 to 6 minutes. Slowly whisk in Cream of Wheat. Lower heat to medium, and cook, stirring, 3 to 4 minutes. Slowly add eggs; continue to cook, stirring with a wooden spoon, until mixture begins to thicken, 7 to 8 minutes. Add 1 cup sugar and vanilla; stir, and cook 10 to 12 minutes, until custard has a porridgelike consistency. Let cool.
Carefully unroll phyllo. Immediately cover it with plastic wrap and then a damp towel. Keep phyllo covered as you work.
Place 1 sheet of phyllo on a work surface. Lightly brush phyllo with melted butter; place another sheet on top, and brush with butter; place a third sheet of phyllo on top, and brush with butter. Cut into four rectangles. Place 1 heaping tablespoon of the custard in center of a rectangle. Gather and pinch pastry around custard, forming a purse shape with a ruffled top. Place in a muffin tin so it retains its shape while others are formed. Repeat entire process with remaining phyllo and custard, making a total of 24.
Transfer purses to a parchment-lined baking sheet; brush sides of purses with melted butter. Bake until flaky and golden brown, 27 to 30 minutes. Let cool slightly.
While pastries are baking, place remaining 1/2 cup sugar and 1/4 cup water in a small saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes. Let cool. Drizzle syrup over warm pastries.
