-
1
Custard:.
-
2
Bring milk to a boil and gradually add farina or cream of wheat, stirring constantly.
-
3
Add 1 cube of butter and the sugar while stirring.
-
4
Continue to stir so as not to burn on the bottom.
-
5
When mixture thickens, remove pan from burner and cool.
-
6
Beat eggs well, and slowly add to cooled mixture, stirring while adding, and then add vanilla.
-
7
To Assemble, melt remaining butter.
-
8
In a 12x18-inch pan, lightly buttered, place one full sheet of phyllo dough and brush with melted butter.
-
9
Repeat this process until half of the phyllo dough is used.
-
10
Carefully pour the cooled mixture over buttered phyllo layers.
-
11
Place remaining phyllo layers over filling, buttering each sheet as before.
-
12
Tuck in edges and score.
-
13
Bake at 350F approximately 1 hour.
-
14
Custard should be set and top layer should be golden brown.
-
15
Syrup:.
-
16
Put Syrup ingredients in a saucepan and bring mixture to a boil.
-
17
Continue to boil until syrup is slightly thickened, about 10 to 15 minutes.
-
18
Cool and very slowly pour over warm Galaktoboureko.
-
19
After the Galaktoboureko has absorbed all the syrup, cut into squares and serve.
