Galaktoboureko > Greek pastry with custurd filling

Ingredients >
1/2 gallon whole milk
1 cup farina
1 cup sugar
1 tablespoon vanilla
1 tablespoon fresh lemon rind
6 eggs
1 pound filo dough
1 pound sweet butter, melted

Gradually bring milk to a boil. Add farina and keep mixing until mixture thickens. In a separate bowl, beat eggs and sugar. Slowly add egg mix into milk continually stirring. Remove from heat. Let cool for at least two hours or overnight. Keep refrigerated if cooling overnight.

To assemble > Place one sheet of filo dough on working surface horizontally. Drizzle filo with butter. Fold in half and drizzle with butter again. Place heaping tablespoon of mix onto filo (bottom center). Fold left side half way to center, then do the same to the right. Drizzle folded sides with butter and roll all the way. Lightly butter top and place on baking sheet. Continue until all rolls complete. Bake at 350 degrees Fahrenheit for one hour, then drizzle with syrup while hot.

For the Syrup >
4 cups sugar
2 cups water
Juice of one lemon and rind
1 cinnamon stick

Boil all ingredients until thick (approximately 20 minutes). Let syrup cool. When Galaktoboureko is baked, pour generous amount of cooled syrup over each piece and enjoy!

Advertisement