Recipe by katheros
Custard-filled phyllo! Being from a Greek family, baklava is a HUGE part of our family gatherings. We found out this past year that my cousin is allergic to cinnamon, so I went looking for recipes that didn't require them. I made this without the cinnamon or cloves in the syrup and it was a little too bland for me. If you like a more flavorful dessert, definitely add them! This makes a lot of custard, so large definitely means large! This does pretty well made a day ahead of time, or freeze it and thaw in the refrigerator.
- 8 cups milk
- 6 eggs
- 1 1⁄4 cups farina, uncooked (a common brand is Cream of Wheat)
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 20 sheets phyllo dough, thawed (9-inch x 14-inch)
- 1⁄4 cup butter, melted
- 2 cups water
- 2 cups sugar
- 1 -2 cinnamon stick, if desired (optional)
- 6 whole cloves, if desired (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- In a large saucepan, over medium heat, scald milk.
- In a large bowl, lightly beat eggs. Add farina, sugar, vanilla and salt to beaten eggs. Slowly pour milk into mixture, stirring constantly.
- Pour everything back into the large saucepan. Cook over low heat, stirring constantly to prevent sticking and burning. Cool to room temperature.
- While this is cooling prepare syrup: In a large saucepan, combine water and sugar, and cinnamon and cloves, if desired. Bring to a boil. Reduce heat and simmer 20 minutes. Allow to cool and remove cinnamon and cloves.
- Brush the bottom of a 9x13-inch pan with butter. Layer 10 sheets of phyllo dough in the bottom, brushing EACH LAYER with butter. Add custard. Top with remaining 10 layers of phyllo dough, brushing each layer with butter. Score into 12 sections.
- Bake for 45 minutes, or until golden brown.
- Pour cooled syrup over baked galataboureko so it is absorbed.
- Serve at room-temperature. Refrigerate leftovers.