~ Galatobouriko ~

(Greek Custard Dessert)

Ingredients:

Galatobouriko
3/4 lb. filo dough
1/8 lb. butter, melted, and
1/2 lb. butter, melted
5 eggs, beaten, and
4 eggs beaten
2 cups sugar
1 cup farina
1 tbsp. vanilla
6 cups milk

Syrup
2 cups sugar
2 cup water
Peel of one lemon (no white membrane)
1/2 cup white Karo syrup

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 lemon peel and Karo syrup, then boil for 10-15 minutes until thickened. Set aside to cool.

Custard
Beat 5 eggs well.
In large pan stir in sugar, milk and farina.
Boil to thick, smooth consistency, STIRRING CONSTANTLY, remove from heat.
Gradually add remaining 4 eggs, 1/8 lb. melted butter and vanilla, stir.
Cool slightly.

Assembly
Butter sides and bottom of approximately 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 remaining filo dough sheets on top of custard, again brushing each with melted butter. Be sure top sheet is also buttered. With razor blade or sharp knife cut through top layers of filo in one direction of diamond shaped pieces.

Bake in moderate oven, 350 degrees, for 1 hour.

The Galatobouriko can be frozen before baking.

Pour cool syrup over hot custard mixture.

After thoroughly cooled finish cutting diamond shapes all the way through.

 
For additional recipes, see Andrew's Recipes.

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