Galatoboureko Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at A fabulous dessert!

4 cups milk
1/2 cup raw sugar
1/2 cup farina (fine semolina)
1/2 cup orange juice
2 tablespoons unsalted butter
6 eggs, lightly beaten
1 teaspoon vanilla extract, or vanilla bean paste

1/2 pound filo
1/2 - 3/4 cup 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 glass or ceramic batter bowl, whisk together milk, sugar, farina, orange juice, and butter. Cook in microwave 3 minutes. Whisk well. Repeat these intervals until mixture thickens, usually within 8 - 10 minutes total time. (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. Stack filo sheets and cover with a dish towel or waxed paper. 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. Heat in microwave 3 minutes. Stir. Set aside to cool and then 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.

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