Ingredients: |
Ingredients: Filling:
6 c. whole milk
1-1/4 c. cream of wheat
6 eggs, blend in blender, 10 seconds
1/2 c. sugar
3 tsp. vanilla extract
For the syrup:
2 c. sugar
1 c. water
2 inch piece of lemon rind
1 cinnamon stick
Pastry:
1 lb. phyllo pastry sheets
1/2 lb. unsalted butter, melted (for brushing)
|
Directions: |
Directions:Filling:
In a large saucepan, heat the milk over medium high heat until just boiling. Slowly add the cream of wheat and stir with a whisk.
Lower the heat to medium low.
Using a blender, blend the eggs with the sugar, 20 seconds.
Ladle a cup of the warmed milk into the egg mixture to temper and then add the egg mixture to the pot.
Continue to cook over medium low heat until the cream starts to thicken, stirring continuously.
When the custard has thickened, remove from heat and stir in the vanilla extract,set aside.
Pastry:
Preheat the oven to 350º
With a pastry brush, brush a 9x13 baking dish with melted butter. Drape two sheets of phyllo so that they extend half in the pan and half out of the pan horizontally brush with melted butter.
Using scissors or sharp knife, cut 3 sheets to cover the bottom, sides, draping of dish, brush with melted butter. Repeat process again.
Add the custard in an even layer on top of the sheets, smoothing the surface with a spatula.
Bake at 350º for 1 hour, checking the pastry for doneness.
Before baking, score the top layer of phyllo (making sure not to puncture the filling layer) to enable easier cutting of pieces later, use a serrated knife.
While the Galaktobourico is baking, prepare the syrup: Combine the sugar and water in a saucepan, add the cinnamon stick and lemon peel. Boil over medium high heat for approximately 20 minutes. Remove from heat and set aside to cool.
Caution: Do not pour hot syrup over the hot custard. Allow both to cool to room temperature and then carefully ladle the syrup over the Galaktobourico and allow time for it to be absorbed, leaving the lemon rind for decoration.
Serve warm or reheat before serving.
*To prevent drying, cover one stack a damp paper towel while working with the other. |
This recipe for Galaktobourico is from