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~ Galatobouriko ~
(Greek Custard Dessert)

Ingredients:

Galatobouriko
1 lb. Filo dough
1 cup butter, melted
10 egg yolks, beaten
2 cups sugar
1 tsp. vanilla
3/4 cup unsifted flour
1-1/2 quarts milk

Syrup
3 cups sugar
2 cup water
1 tsp. vanilla
Slice of lemon

Instructions:

Syrup
Prepare syrup before assembly so it has time to cool.

Put sugar and water in saucepan. Dissolve sugar before heating. Bring syrup to a boil, add slice of lemon and vanilla, then boil for 10-15 minutes until thickened. Set aside to cool.

Custard
Bring milk to boil, cool.
Combine beaten egg yolks, sugar and vanilla.
Sift flour and alternating with the cooled milk, add to egg mixture.
Cook over low flame until mixture thickens — stirring constantly.
Set aside to cool.

Assembly
Using a 9" x 13" baking pan, lay half the filo dough sheets one by one on bottom of pan, brushing each with melted butter. Do not worry about exact fits — the dough will shrink as it bakes.

Pour/spoon custard mixture into pan.

Lay 1/2 of remaining (1/4 of total) filo dough sheets on top of custard, again brushing each with melted butter. Be sure top sheet is also buttered.

Bake in moderate oven, 350 degrees, for 30 minutes.

The Galatobouriko can be frozen before baking.

Pour cool syrup over hot custard mixture.

After thoroughly cooled cut into squares.

For additional recipes, see Andrew's Recipes.