Galaktoboureko

Ingredients

• 1 1 /2 quarts whole milk
• 3/4 cup farina (cream of wheat)
• 1/4 pound butter
• 1 cup sugar
• 8 eggs
• 3 teaspoon vanilla
• 1/2 teaspoon salt
• 3/4 pound filo pastry
• 3/4 cup melted butter
• Syrup:
• 2 cups sugar
• 1 1/2 cups water
• Few strips lemon peel
• 1 tablespoon lemon juice

Directions

Scald milk. Add cream of wheat, stirring constantly. Beat eggs; beat in sugar until sugar is dissolved. Add about 2 cups of milk mixture to egg mixture, stirring rapidly. Then stir into hot milk mixture. cook and stir until quite thick. Add 1/4 pound butter, salt, and vanilla. Cool, stirring occaisonally.

Preheat oven to 350 degrees. Butter a 10 x 15 pan. Line with 10 to 12 sheets of filo, brushing each sheet with the melted butter. Pour custard over filo. Top with 10 more sheets of filo, brushing each with butter. With a sharp knife, cut through first 3 or 4 layers of filo, making about 2 inch squares. Bake at 350 degrees for 45 minutes. Cool slightly; pour syrup over top.

Cool to lukewarm; cut into squares, using previous cuts as guides. Best served slightly warm, but must be refrigerated to keep more than a day.
For syrup: Combine all ingredients in saucepan. Cook and stir until sugar is dissolved, then cook without stirring until syrup forms a thread when dropped from a spoon. Remove lemon peel.

Submitted 6/13/05.
Source: My landlady in Greece
Submitted By: Joy Bowers
ebowers@matnet.com
Galaktoboureko