See Also: Desserts · Greece · Muffins, Pastries, Scones
Galatoboureko
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
4 cups milk
1/2 cup sugar
1/2 cup farina (fine semolina)
1/2 cup orange juice
2 tablespoons butter
6 eggs, lightly beaten
1 teaspoon real vanilla extract
1/2 pound filo
1/2 pound or less unsalted butter, melted
1 cup honey
1/2 cup water
1 cinnamon stick
1/2 teaspoon whole cloves
a few strips of fresh orange peel
juice from half a lemon
In batter bowl, whisk together milk, sugar, farina, orange juice, and butter. Microwave 2 minutes. Whisk well. Repeat these intervals until mixture thickens, usually within 2 minutes. (Or, combine ingredients in a heavy bottomed saucepan. Cook and whisk until mixture thickens) Whisk eggs until light, and then slowly and gently whisk the hot farina mixture into them. Add vanilla. Set aside. Brush the sides and bottom of a 9 by 13 baking pan with butter. Cut filo sheets to fit the pan. Stack sheets and cover with plastic wrap. Lay out 1 sheet of filo at the bottom of the pan and brush evenly with melted butter. Now lay down 8 more sheets, brushing each lightly with butter before layering the next on top. Spread the filling over the layered filo. Cover the filling with 8-10 more sheets of filo, brushing each lightly with butter. With a sharp knife, score through the top three sheets of filo in 3 inch squares or diamonds. Do not cut through the entire thing, just the top three! Bake in preheated 350 degree oven until golden brown and custard is set, about 45-50 minutes. While it is baking, combine the honey, water, cinnamon and cloves, orange peel, and lemon juice in batter bowl. Microwave on high 3 minutes. Stir. Microwave another 2-3 minutes, or until sugar has dissolved. Cool and strain. When pastry is done place pan on a cooling rack and allow to stand at least 10 minutes. Cut thoroughly with a very sharp knife into diamond or square pieces and pour the cooled syrup over. Allow to stand about 30 minutes, serve warm or cold.
Recipe created 1995-06-03.
