posted by Truth 08-12-98 6:57 AM
Cool custard covered with phyllo pastry. This particular recipe is made with orange.
4 cups milk
4 tablespoons unsalted butter, plus 1 stick (1/4 pound) unsalted butter, melted, for brushing phyllo 1/3 cup sugar
1/2 cup uncooked regular farina
3 tablespoons orange juice concetrate, undiluted
1 teaspoon vanilla extract
1/2 pound phyllo pastry
1 cup water
11/2 cups sugar
1 cinnamon stick
2 whole cloves
2 teaspoons grated orange peel
Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly, and bring mixture slowly to a boil. Remove from heat.
Beat eggs in a bowl until they are frothy and lemon-colored. Slowly stir hot farina mixture into egg mixture. Add orange juice concentrate and vanilla extract. Set aside to cool.
Preheat oven to 400 degrees.
Line a 9 x 12-inch baking pan with 1 sheet of phyllo (some of which should hang over the pan) and brush with butter. Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered, with some overhang on all edges.
Pour in cooled custard. Cover with 1 sheet of phyllo; brush with butter. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang.
With a sharp knife, slice through top layers of phyllo, marking off 2 1/4-inch squares or diamond shapes. Bake for 10 minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.
While pastry bakes, prepare the syrup: Place ingredients in a large saucepan, bring to a boil, and simmer for 10 minutes. Let cool.
Place pastry pan on a rack and cool for 5 minutes. Pour cooled orange syrup over galaktoboureko. Cut all the way through and serve at room temperature. Top with whipped cream. Makes approx. 2 dozen.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line