-
1
Preheat the oven to 350u00b0.
-
2
First make the filling: Heat the milk, then slowly add the farina, stirring constantly.
-
3
Add the salt and boil, stirring, 5 minutes.
-
4
Beat 3/4 cup sugar into the eggs and fold into the farina; continue cooking, stirring constantly, 3 more minutes.
-
5
Add the 6 Tbs butter and stir until absorbed.
-
6
Remove the filling from the heat, add the vanilla and cinnamon, and cool, stirring occasionally.
-
7
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.
-
8
Spread the farina mixture over the pastry and cover with the rest of the filo, also brushed with butter.
-
9
Pour any remaining butter over the top.
-
10
Cut through the top (but NOT the bottom) layer of the pastry into approximately 2-inch squares.
-
11
Bake 45 minutes.
-
12
Cool to lukewarm.
-
13
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.
-
14
When the galotoboureko has cooled, cut through the custard and bottom pastry layers.
-
15
Pour the cooled honey syrup over the pastry and let cool completely before serving.
