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Galaktobouriko




Source of Recipe


St. Spyridon Greek Orthodox Church, Monessen


List of Ingredients




# 4 cups milk
# 11/2 cups sugar
# 3/4 cup rice flour or farina
# 1/2 pound unsalted butter
# 8 medium-size eggs, separated
# pinch of salt
# 1/2 teaspoon powered cinnamon
# 1 tablespoon powdered sugar

PASTRY
# 1/2 pound unsalted clarified butter
# 1 pound phyllo pastry

SYRUP
# 1 1/2 cups water
# 3/4 cup sugar
# peel of one orange

Recipe



#

To make the filling, combine the milk and 1 cup of sugar in a large saucepan and gradually stir in the rice flour or farina until it is diluted and smooth. Add the butter and set the pan over moderate heat, stirring constantly until the mixture boils and thickens like a custard. Then pour the mixture into a large bowl and let it completely cool. It will get thicker. Separate the eggs, add a pinch of salt to the whites and beat them until they peak but are not dry. Beat the egg yolks with the remaining sugar until they are light and creamy, and add both whites and yolks to the custard mixture by folding them in gently but quickly so as not to lose much air from them.

Preheat oven to 350 degrees. Generously brush the bottom and sides of a 9-inch-by-13-inch pan with clarified butter. Fit one of the phyllo sheets snugly in the pan, letting the excess hang over the edges; then brush butter all over it. Repeat the process until half the phyllo sheets are used, always buttering between sheets. Pour the custard filling into the phyllo-lined pan, spreading it evenly and fold the hanging edges of phyllo loosely over the filling to keep it from spilling out during cooking. Cut the remaining sheets of phyllo to fit the pan and place them one at a time over both the filling and the folded edges, always buttering between sheets. Bake for 35 to 45 minutes until the custard puffs and the top sheets of phyllo are golden brown. Let it cool (the top settles down considerably).

When galaktobouriko is cool, bring the syrup ingredients to a boil in a saucepan and remove any froth that collects on top, then reduce heat to low and simmer for 15 minutes. Remove the syrup from the heat and immediately spoon over the

galaktobouriko. Cut the galaktobouriko in squares with a sharp pointed knife. When the galaktobouriko is completely cool, put in refrigerator to chill. Sprinkle with powdered sugar and cinnamon before serving.

# Makes 10 to 12 servings