Galaktoboureko
Cool custard covered with phyllo pastry. This particular recipe is made with orange.
INGREDIENTS
4 cups milk
4 tblsp unsalted butter, plus 1 stick (1/4 lb) unsalted butter, melted, for brushing phyllo
1/3 cup sugar
1/2 cup uncooked reg farina
4 eggs
3 tblsp orange juice concetrate, undiluted
1 tsp vanilla extract
1/2 pound phyllo pastry
ORANGE SYRUP
1 cup water
1 1/2 cups sugar
1 cinnamon stick
2 whole cloves
2 tsp grated orange peel
SCALD milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly, and bring mixture slowly to a boil. Remove from heat.
BEAT eggs in a bowl until they are frothy and lemon-colored. Slowly stir hot farina mixture into egg mixture. Add orange juice concentrate and vanilla extract. Set aside to cool.
PREHEAT oven to 400 degrees.
LINE a 9 x 12-inch baking pan with 1 sheet of phyllo (some of which should hang over the pan) and drizzle butter and then brush butter til sheet is completely covered(keep unused phyllo covered with dry towel)
Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered, with some overhang on all edges. Pour in cooled custard. Cover with 1 sheet of phyllo; brush with butter. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang. With a sharp knife, slice through top layers of phyllo, marking off 21/4-inch squares or diamond shapes. Bake for 10
minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.
WHILE pastry bakes, prepare the syrup.
PLACE ingredients in a large saucepan, bring to a boil, and simmer for 10 minutes. Let cool. Place pastry pan on a rack and cool for 5 minutes. Pour cooled orange syrup over galaktoboureko. Cut all the way
through and serve at room temperature.
Yield 2 dozen.