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Ingredients
- Honey syrup:
- 4 cups milk
- 1 cup farina or cream of wheat
- 1/2 tsp salt
- 6 eggs, beaten
- 3/4 cup sugar
- 6 tb butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 24 sheets of phyllo (12x15 inches)
- 3/4 cup butter, melted
- 1 cup water
- 1 cup sugar
- 1/4 cup honey
Preparation
Step 1
1) Heat milk; slowly add farina, stirring constantly. Add salt and boil, continuing to stir, for 5 minutes. Beat eggs until light and gradually beat in sugar. Fold into farina mixture and continue to cook, stirring constantly, for 3 minutes more. Add 6 tb butter and stir until absorbed. Remove from heat, add vanilla and cinnamon, and cool while you prepare pastry.
2) Brush a baking pan (12x15 inches) with melted butter and lay in 12 sheets of phyllo, brushing each with melted butter. Spread farina mixture over pastry and cover with remaining phyllo, brushing each with melted butter. Pour any remaining butter over top. Trim any uneven edges of pastry with scissors and cut through the top layer of pastry in 2 inch squares.
3) Bake in preheated oven (350°F) for 45 minutes. When galotoboureko is lukewarm, cut through custard layer and bottom pastry, following the cuts made before baking. To make honey syrup combine water, suagr, and honey and boil for 10 minutes. Cool slightly. Pour lukewarm honey syrup over top and cool before serving.