Galactobouriko

Syrup

  • 1 1/3 cup sugar
  • 1 1/3 cup water
  • 1 thick slice of lemon
  • 1 tsp vanilla

Mix the sugar and water and lemon slice together.  Bring to a boil.  After boiling for 15 minutes, remove from heat and add vanilla.

  • 1 package phyllo defrosted overnight in fridge
  • 1 sticks unsalted butter
  • 10 cloves
  • 1 stick of cinnamon
  • 1 orange peel–sliced in to fine slivers–do not grate
  • 5 cups milk
  • 1.25 cups of sugar
  • 1/2 cup farina (semolina or cream of wheat (w/o sugar added))
  • 7 extra large eggs
  • 1 tbsp vanilla

In large sauce pan add cloves, cinnamon, milk, orange peel and put on med high heat.  When  milk starts to boil add 1.5 cup of sugar and bring to a low boil, stirring frequently.  remove half of the orange rind and cloves.  When boiling add farina and stir continuously.  the smell of this custard has to be what heaven smells like. After stirring for 10-12 minutes add vanilla and reduce heat to low. Be careful not to burn the milk.  Remove Milk/farina mixture from the burner and remove the cinnamon.  beat 1 egg at a time into the mixture and mix well.

preheat oven to 350.

melt butter  unfold packaged phyllo.  butter 9×13 pyrex pan and layout first sheet of phyllo, brush with butter.  layer 8-10 sheets of phyllo on bottom, buttering each.  pour milk farina mixture on top of bottom layers.  cover mixture with remaining sheets of phyllo, buttering each one. tuck down edges and corners to prevent mixture from escaping.  butter top layer.  score teh top layer and on each strip poke a hole and insert a clove every couple of inches.  sprinkle with water and bake 40 min or until golden brown on top.  when removed from oven pour syrup on top right away and allow it to cool.

Adapted from a recipe from Corrina Mitrakis.  Takes time but is unbelievably delicious.  An Pasxa favorite…

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