A Sweet and tasty recipe for vanilla custard slice.
Preheat the oven to 350 degrees.
To make the Filling, In a large saucepan, heat the milk over medium high heat until just boiling. Add the semolina flour and stir. Lower the heat to medium low.
Using a whisk, beat the egg yolks with the sugar. Add a cup of the warmed milk into the egg mixture to temper and then add the egg yolk mixture to the pot.
Continue to cook over medium low heat until the cream starts to thicken, stirring continuously.
When the custard has thickened, remove from heat and stir in the vanilla extract and the butter.
Using a sharp knife, cut the sheets in to make two stacks of 9x13 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
Using a pastry brush, brush the bottom and sides of a 9x13 rectangular pan with butter.
You will use approximately half the phyllo sheets for the bottom of the pastry. Begin by layering sheets one by one in the bottom of the pan, making sure to brush each one thoroughly with melted butter.
When you have almost layered half the sheets, drape two sheets of phyllo so that they extend half in the pan and half out of the pan horizontally. Add the custard in an even layer on top of the sheets, smoothing the surface with a spatula. Fold the phyllo sheet flaps in over the custard layer. Add the remaining sheets on top, brushing each sheet with melted butter.
Before baking, score the top layer of phyllo to enable easier cutting of pieces later.
Bake for 45 minutes or until the phyllo turns a deep golden color.
In a large bowl, Add confectioners sugar and combine with lemon juice, stir in enough water to make desired consistency then pour over still warm pastry. Let chill until set.