Greek Galaktoboureko

DIRECTIONS

• Note: Orange flower water can be found in Middle Eastern grocers, near where they sell the Rose water.
• To make the syrup, place all syrup ingredients in a saucepan and bring to a boil.
• Cook for 10 minutes, skimming off any foam; remove from heat and cool.
• 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.
• Cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature.
• Beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly.
• Preheat oven to 350 degrees F.
• To prepare pastry, grease an 11x17-inch baking pan with butter.
• Unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out).
• 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).
• Repeat with more sheet of phyllo to make an 8-sheet layer.
• Pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula.
• Repeat the process of the phyllo, covering the custard with 8 more buttered sheets.
• When you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie).
• 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.
• Allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry.
• Allow it to cool completely before cutting and serving (it is best served chilled or at room temp).
• Serves up to 48, depending on size (diamond shape is the recommended cut).