Recipe by echo echo
This is a VERY sweet Greek dessert pastry made with farina. I first had some at the bake sale of a Greek Orthodox Church near me, and liked it so much that I obtained the recipe. I make it in a lasagna pan. Delicious! I like it better eaten at least one day after it's baked. I've always found filo easy to obtain--it's generally found in the freezer section of supermarkets near the frozen pie crusts. The cooking times shown do not include cooling time. Plan to let it cool at least an hour or so.
- 4 cups milk
- 1 cup farina or 1 cup cream of wheat
- 1⁄2 teaspoon salt
- 6 eggs, beaten
- 3⁄4 cup sugar
- 6 tablespoons butter
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 24 sheets filo pastry (15 x 12-inch)
- 3⁄4 cup butter, melted
- 1 cup water
- 1 cup sugar
- 1⁄4 cup honey
Directions See How It's Made
- Preheat the oven to 350°.
- First make the filling: Heat the milk, then slowly add the farina, stirring constantly.
- Add the salt and boil, stirring, 5 minutes.
- Beat 3/4 cup sugar into the eggs and fold into the farina; continue cooking, stirring constantly, 3 more minutes.
- Add the 6 Tbs butter and stir until absorbed.
- Remove the filling from the heat, add the vanilla and cinnamon, and cool, stirring occasionally.
- Next prepare the pastry: Brush a 15 X 12-inch baking dish with melted butter and lay in 12 sheets of filo, brushing each sheet with melted butter.
- Spread the farina mixture over the pastry and cover with the rest of the filo, also brushed with butter.
- Pour any remaining butter over the top.
- Cut through the top (but NOT the bottom) layer of the pastry into approximately 2-inch squares.
- Bake 45 minutes.
- Cool to lukewarm.
- While the pastry is baking, make the syrup: Combine the water, 1 cup sugar and honey; boil for 10 minutes and let cool to lukewarm.
- When the galotoboureko has cooled, cut through the custard and bottom pastry layers.
- Pour the cooled honey syrup over the pastry and let cool completely before serving.