Greek Galaktoboureko

Total Time: 2 hrs Preparation Time: 1 hr 15 mins Cook Time: 45 mins

Ingredients

• 2 cups sugar
• 1 cup water
• 1 tablespoon finely grated orange rind
• 1 tablespoon orange flower water
• 3 tablespoons orange juice
• 2 quarts milk
• 1 cup sugar
• 1 cup cream of wheat
• 1/2 cup unsalted butter
• 12 large eggs
• 2 teaspoons vanilla
• 1 pinch salt
• 1/2 cup unsalted butter, melted
• 1 lb phyllo dough, thawed

Recipe

• 1 note: orange flower water can be found in middle eastern grocers, near where they sell the rose water.
• 2 to make the syrup, place all syrup ingredients in a saucepan and bring to a boil.
• 3 cook for 10 minutes, skimming off any foam; remove from heat and cool.
• 4 to prepare the custard, place milk and sugar in a small saucepan and heat until very hot; stir in cream of wheat, then add butter and salt.
• 5 cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature.
• 6 beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly.
• 7 preheat oven to 350 degrees f.
• 8 to prepare pastry, grease an 11x17-inch baking pan with butter.
• 9 unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out).
• 10 lay 1 sheet of phyllo across the baking sheet and brush with butter (use a pastry brush for this) (cover remaining phyllo while you do this).
• 11 repeat with more sheet of phyllo to make an 8-sheet layer.
• 12 pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula.
• 13 repeat the process of the phyllo, covering the custard with 8 more buttered sheets.
• 14 when you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie).
• 15 place the galaktoboureko in a preheated oven and bake for 45-60 min, or until custard is set and the pastry shakes loose from the edges of the pan.
• 16 allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry.
• 17 allow it to cool completely before cutting and serving (it is best served chilled or at room temp).
• 18 serves up to 48, depending on size (diamond shape is the recommended cut).