4 cups Milk
3/4 cup Sugar
3/4 cup Fine semolina
1/4 cup Butter
Zest from 1/2 lemon
2 tablespoons orange blossom water
1 cinnamon stick
1 pinch of Salt
5 Eggs; lightly beaten
1 tablespoon Vanilla
1 lb Filo pastry sheets
1 lb Unsalted butter; melted

1 cup honey
1 cup corn syrup
1/2 cup water (or more if a wetter consistency is desired)
1 one inch strip of orange rind
Add all syrup ingredients to a sauce pan and bring to a boil and let cool.

Mix milk, sugar, semolina, butter, lemon rind, cinnamon stick orange blossom water, and salt in a saucepan and heat until thickened, stirring constantly.
Let the custard simmer gently over low heat for 5 minutes continuing to stir constantly.

Take from heat and remove cinnamon.  Cover with a piece of plastic wrap to prevent skin forming.  When cool, blend in eggs and vanilla.

Butter a 13 x 9 inch pan.  Place half of the filo pastry sheets in the pan, brushing each sheet with the melted butter.

Pour in custard and top with remaining sheets, again brushing butter on each sheet as you layering the top crust, make sure to brush top with butter and score the top sheets of filo in 3 inch squares or diamonds. With a spray mister, sprinkle the top lightly with water.

Bake in oven for 50 to 60 minutes or until pastry is golden brown and the custard is set when tested with a knife.
Remove from oven and cool thoroughly in the dish.

Cool syrup to lukewarm before straining and pouring over the cool pie.
Let the Galatoboureko completely cool before serving.

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