Galatobouriko

Syrup Ingredients

1

Cinnamon Stick

1. Bring Milk and salt to a boil.  Withdraw from heat and gradually stir in farina or semolina stirring constantly with a wooden spoon. 

2. Return to a gentle heat and cook for about 5 minutes or until mixture has thickened.  

3. Remove from heat and add butter stirring constantly and then let cool for 10 minutes..

4. Beat the eggs with the sugar and gradually add to the cooled mixture while stirring.

5. Add vanilla, and return to heat for 2 to 3 minutes stirring constantly.

6. Remove from heat and set aside.

7. Butter bottom of baking pan and add 1 or 2 pastry sheets of filo pastry sheets at a time and brush with melted butter.

8. Repeat until 1/2 pound of filo pastry sheets are used.
9. While working with the filo pastry, stir the mixture occasionally to prevent a crust from forming on top.
10. Pour milk mixture over filo sheets.
11. Add remaining pastry sheets on top,  following the directions as for the bottom, butter every sheet or two sheets.
12. Bake in a 350 degree over for about 35-45 minutes or until a pale golden brown.
13. Take out and cool for 10 minutes while you make the syrup by dissolving the sugar in the water, add the cinnamon stick and lemon juice and boil gently for 5-7 minutes until slightly thickened.
14. Let the syrup stand for 5 minutes, then remove the cinnamon stick and slowly pour all over the Galatobouriko.  Once the syrup has been absorbed, cut and serve.

15. You may, if you like, replace the vanilla with cinnamon and nutmeg powder.

16. Galatobouriko is at its best eaten fresh, preferably when it is still warm, but is still good the next day.

17. No need to keep it in a refrigerator unless the weather is particularly hot

Recipe from LastMinuteCooking.com