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Answers: This is a very light pudding type of desrt from the Mediteranian. Very light and not as sweet as Baclava.

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Galatoboureko

FILLING

1 lb fillo dough
? cup melted butter
1 cup sugar
6 eggs
1 cup semonila
6 cups milk
Lemon peel
1 Tbs butter

SYRUP

2 cups sugar
1 cup water
? lemon juice
Round stainless steel pan

Boil all ingredients for syrup mixture. Let sit. Mix eggs and sugar until well beaten. In a saucepan, put milk, butter and simidali over low heat and stir continuously. Add egg mixture and lemon peel. Stir continuously, until thick cream forms. Let sit. Grease a round pan with melted butter. Place half of the fillo dough in pan, buttering each fillo leaf. Pour custard mixture over fillo and top with remaining fillo remembering to brush each fillo leaf with butter. Cut through top layers of fillo in strips about 2 inches wide with a sharp knife.

Bake 350 degrees for 30-35 minutes or until lightly browned. Pour syrup over warm pastry.

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GALATOBOUREKO
GREEK CUSTARD PASTRY

PASTRY
3250 grms of milk
1 cup sugar
1 spoon butter
75 grms simolina
225grms of rice flour

150 grms corn flour
2 tsp vanilla extract
1 kilo filo pastry
1 lb butter, melted

SYRUP

1700 grms water
1240 grms sugar
1 cup honey
2 whole cloves
? stick cinnamon
1 slice lemon

Heat milk and sugar in large saucepan; do not boil. Stir in 1 spoon butter until melted. Add simolina and the flours ,vanilia,slowly, stirring constantly. Cook about 10 minutes until thickened. Remove from heat and cool. Preheat oven to 225°F. Butter the pan. Place 9-15 sheets of filo in bottom of pan, brushing each layer generously with melted butter before placing next layer on top. Spoon cooled filling over filo. Cover with 10-15 sheets of filo, brushing each layer with butter. Trim filo edges to fit pan. Brush top well with butter. With sharp knife, score pastry in diamond pattern. Bake for about 60 minutes until golden-colored. Prepare syrup. Combine water, sugar, honey, cloves, cinnamon and lemon slice. Bring to a boil; reduce heat and simmer about 20 minutes. Remove from heat, discard clove and cinnamon. Allow to cool. Remove pastry from oven; let stand about 5 minutes. Pour cooled syrup over hot pastry. Allow to cool before serving.

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Galactoboureko: Greek Filled Custard Dessert

1 Box filo
2 Sticks butter melted or more

Custard

1 qt Milk
5 Eggs
1/2 c Farina cereal
1/2 c sugar

Syrup

1/2 c Sugar
1/2 c Water
1/2 c Honey
Grated zest from a lemon or an orange


First make the custard: scald milk, remove from heat, add sugar and farina and beat together well. Return to heat until thickened. Remove from heat.

Beat eggs well in separate bowl. Using beater, slowly mix some of the hot milk mixture into egg mixture on medium speed. Then add all egg mixture into milk mixture and blend well. Slowly cook mixture on low heat, stirring constantly until thick, about 20 minutes. Take care with the custard - it will curdle if the addition of the egg is not handled carefully. Cool completely and chill. Mixture will be thick and creamy.

Assemble: butter 6 whole filo sheets and overlap each in a buttered 9 x 13 pan so part of filo laps over edges of pan. Spread on all of filling. Flip edges of filo over to cover filling. Cover with 6 more buttered filo sheets and overlap and cover as before.Work quickly so filo doesn't dry out. Score 2/3rds through filo prior to baking. Bake in a 350 oven for 20 to 30 minutes or golden. Prepare the syrup by boiling all for 10 minutes. Pour hot syrup over cooled pastry. This is a very special Greek pastry.

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