Galatobouriko
Ingredients
- 1/2 lb. Pastry Sheets or 16 Pastry Sheets Using From A Box OF Phylo or Filo Dough In Your Specialty Freezer grocery Store
- 6 cups Milk Whole
- 3/4 cup Cream Of Wheat Minus 1 Tbs.
- 9 Egg Yolks
- 2 Cups Sugar White Pure Cane
- 1 Tbsp. Butter
- 1 Tsp. Vanilla
Instructions
- Scald milk and add sugar.
- Add cream of wheat gradually, stirring constantly until thickened.
- Remove from burner.
- Beat egg yolks and add hot milk mixture to egg yolks and stir while pouring.
- Cool and add butter and vanilla.
- Grease 13 x 9 x 2 inch pan.
- Brush 8 pastry sheets individually with butter and place in pan.
- Pour custard mixture over sheets and top with 8 more pastry sheets which have also been brushed with butter.
- Bake at 350 degrees for approximately 45 minutes or until light brown.
- Syrup:
- 1 1/4 cup of sugar
- 3/4 cup of water
- Juice of 1/2 lemon
- Bring above to boil and boil for 5 minutes.
- Cut pastry in diamond shapes.
- Ladle hot syrup onto hot Galatobouriko.
Notes
You can pre-cut pastry ahead of the ladling. You can also use equivalent bottled lemon juice, if you do not have fresh lemons available.