A 1-pound-package phyllo pastry sheets
1/2 cup unsalted butter, melted
3 large leeks, trimmed, washed and thinly sliced
2 tablespoons unsalted butter
1/2 pound Emmenthaler cheese, coarsely grated
3 eggs, lightly beaten
1 1/4 cups milk
1 1/4 cups half-and-half
1 tablespoon Kirsch
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground white pepper
Butter bottom and sides of a 9 x 9 x 2-inch baking dish. Set aside 8 sheets
of phyllo. Freeze remainder for later use.
Brush first phyllo sheet with melted butter. Fold in half horizontally,
and gently but firmly press pastry into baking dish with an equal amount of excess hanging
over opposite sides. Brush excess generously with butter to prevent drying. Brush second
sheet of dough with butter, fold in half horizontally and place in dish at a right angle
to the first layer, overlapping from top to bottom. Brush excess with butter. Repeat with
6 additional layers, placing each sheet at right angles and brushing excess with butter.
When the last sheet is in place, roll excess under just to cover rim of dish.
Preheat oven to 300° F. Melt 2 tablespoons butter in a small skillet
over medium high heat. Add leeks and sauté until golden, about 5 minutes. Sprinkle leeks
and cheese over pastry.
Whisk eggs, milk, half-and-half, Kirsch, salt, nutmeg and white pepper
in a large bowl, blending well. Pout mixture over pastry. Bake, uncovered, until custard
is set, about 50 to 60 minutes. Let cool in pan 30 minutes. Cut into squares before
serving. Can be served either as appetizer or light entrée. Serves 6 to
8.
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