Galaktoboureko

Total Time: 2 hrs 20 mins Preparation Time: 50 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 36
• 3 quarts milk
• 1 teaspoon vanilla
• 1 lb phyllo dough
• 1 1/2 cups farina or 1 1/2 cups cream of wheat
• 1 1/2 cups sugar
• 12 large eggs
• 1 lb unsalted butter
• 2 cups sugar
• 1 cup water
• lemon slice
• 1 cinnamon stick

Recipe

• 1 custard:.
• 2 bring milk to a boil and gradually add farina or cream of wheat, stirring constantly.
• 3 add 1 cube of butter and the sugar while stirring.
• 4 continue to stir so as not to burn on the bottom.
• 5 when mixture thickens, remove pan from burner and cool.
• 6 beat eggs well, and slowly add to cooled mixture, stirring while adding, and then add vanilla.
• 7 to assemble, melt remaining butter.
• 8 in a 12x18-inch pan, lightly buttered, place one full sheet of phyllo dough and brush with melted butter.
• 9 repeat this process until half of the phyllo dough is used.
• 10 carefully pour the cooled mixture over buttered phyllo layers.
• 11 place remaining phyllo layers over filling, buttering each sheet as before.
• 12 tuck in edges and score.
• 13 bake at 350°f approximately 1 hour.
• 14 custard should be set and top layer should be golden brown.
• 15 syrup:.
• 16 put syrup ingredients in a saucepan and bring mixture to a boil.
• 17 continue to boil until syrup is slightly thickened, about 10 to 15 minutes.
• 18 cool and very slowly pour over warm galaktoboureko.
• 19 after the galaktoboureko has absorbed all the syrup, cut into squares and serve.