Galactoboureko
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 box phyllo
2 stick butter, melted
1 quart milk
5 eggs
1/2 cup farina cereal
1/2 cup sugar
-Syrup:
1/2 cup water
1/2 cup honey
1/2 cup sugar
grated zest of 1 lemon or 1 tsp. rosewater

Preparation

1 Scald milk and cool to warm. Add sugar and farina. Beat 10 minutes until fluffy. Beat eggs separately until fluffy.  2 Slowly beat some milk mixture into egg mixture on medium speed and return all egg mixture into milk mixture and blend well. Slowly cook mixture on low heat, stirring constantly until thick, about 20 minutes. cool completely and chill. Mixture will be thick and creamy.  3 Butter 6 whole filo sheets and overlap each in a buttered 9 x 13 pan so part of filo laps over edges of pan. Spread on all of filling. Flip edges of filo over to cover filling. Cover with 6 more buttered filo sheets and overlap and cover as before. Work quickly so filo doesn't dry out. Score 2/3rds through filo prior to baking. Bake in a 350 oven for 20 to 30 minutes or golden.  4 Prepare the syrup by boiling all for 10 minutes. Pour hot syrup over cooled pastry.

About


This is a very special Greek pastry.