Galatobouriko
A delicious dessert of flaky filo dough and creamy custard.
Ingredients
- 1 lb Fillo dough, thawed
- 1/2 lb butter, melted
- 6 cups milk
- 7 eggs slightly beaten
- 3/4 cup Farina
- 1 1/2 cups sugar
- 1 1/2 tbsp cornstarch
- 1 1/2 tbsp vanilla
- 2 tbsp butter
- 1 1/2 cups sugar
- 1 cup water
- Lemon wedge
Instructions
- For the filling, in a separate bowl combine eggs, farina, 1½ cups sugar, and cornstarch. Set aside.
- In a large saucepan; heat the milk over medium heat until warm but not scalding. Slowly add egg mixture to milk, stirring continually until filling thickens. Once thick, remove from stove and add vanilla and 2 tablespoons butter. Transfer filling to a bowl and let cool.
- For the pastry, layer 10 to 12 sheets of Fillo into a 9 x 13 inch pan, buttering each sheet including the top sheet with the melted butter.
- Pour cooled filling on top of Fillo. Layer remaining sheets of Fillo on tops of the filling, buttering each sheet including the top sheet. You can trim excess that hangs over and discard. At this point you can cover the pan airtight and freeze for several months.
- Cut pastry before baking but do not cut all the way through to the bottom layer. Preheat oven to 350 degrees and bake for about an hour until golden brown.
- While pastry is baking, combine 1½ cups sugar, 1 cup water and lemon wedge and boil for 10 minutes. Let cool in saucepan. Pour cooled syrup over hot pastry. Enjoy!
Recent Comments