Orange galatoboureko

24 Servings

Ingredients

Quantity Ingredient
4 cups Milk
¼ cup Unsalted butter
2 cups Unsalted butter, melted, for brushing
⅓ cup Sugar
½ cup Farina
4 Eggs
1 tablespoon Grated orange peel
1 teaspoon Vanilla
1 pounds Phyllo pastry
1½ cup Sugar
1 cup Water
1 Cinnamon stick
2 Whole cloves
2 teaspoons Grated orange peel
2 tablespoons Grand Marnier, (up to 3)

Directions

ORANGE SYRUP

Preheat oven to 350 degrees F. Make filling: scald milk in a large saucepan and stir in 3 cup butter and sugar. Gradually add farina, stirring constantly, and bring mixture slowly just to a boil. Bea t eggs until frothy and lemon-colored. Slowly add farina mixture, stirring constantly.

Stir in orange peel and vanilla. Set aside to cool.

Line a 9x12-inch baking pan with a sheet of phyllo, allowing some to overhang on one side. Brush with butter. Layer 4 more sheets of phyllo, buttering each one, until bottom and sides of pan are comp letely covered and 2 to 3 inches of phyllo overhang edges on all sides. Pour in cooled custard. Cover with a sheet of phyllo cut to fit top of pan and brush with butter. Layer 4 more buttered sheets of phyllo on top and fold in overhang to seal custard inside. With tip of a very sharp knife score top phyllo sheets into square or diamond shapes, taking care not to cut into custard layer. Bake for 40 to 45 minutes, or until crisp. Cool 5 minutes on a rack.

Meanwhile make syrup: In a small saucepan combine sugar, water, cinnamon stick, cloves and peel. Bring to a boil, stirring, until sugar dissolves.

Reduce heat and simmer 5 minutes. Remove from heat, add Grand Marnier and let cool. When syrup is lukewarm, pour over warm pastry. Let cool thoroughly to room temperature before cutting and serving.

>From Taste Show #TS4694

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon" <gaellon@...> on Apr 19, 1997

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