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Galatoboureko Recipe 

Recipe courtesy Cathy Speronis

Difficulty: Medium
Prep Time: 30 min.
Cook Time: 20 minutes
Yield: 44 pieces

Filling:
6 cups milk
6 eggs
4 sticks butter
1 lb. phyllo
cup farina
2 cups sugar
1 tsp vanilla

Syrup:
1 cup water
1 cups sugar
1 cinnamon stick
3 whole cloves
2 teaspoons grated orange peel

To make syrup, combine all syrup ingredients in a saucepan and bring to a simmer. Simmer for 10 minutes. Remove from heat and cool.

In a medium bowl, beat eggs and sugar well. In a large saucepan, warm milk and add the farina slowly, stirring constantly when it begins to thicken. Pour some of the farina mixture into the egg mixture stirring constantly. Add this back to the saucepan and continue stirring until thickened. Add one stick of butter and vanilla. Stir until butter is melted. Remove from heat and cool.

Preheat oven to 350*. Melt 3 sticks of butter. Open phyllo and lay flat on table making sure to keep unused phyllo well covered. Using a pastry brush, brush one sheet of phyllo with the melted butter. Fold in half widthwise and butter again. Place 2 Tbsp. of the custard mixture on the phyllo about two inches from one of the short ends. Fold the phyllo into a triangle and continue folding to the opposite end. Butter both sides and place seam side down on an ungreased baking sheet. Repeat for each piece. Bake at 350* for 20 minutes until golden brown. Remove from oven and while hot, brush with the cooled syrup. Let rest for an hour before serving.