Recipe - Galaktoboureko

6 cup Milk
1 cup Fine semolina
3 One half tablespoon Cornstarch
3 cup Granulated sugar
One fourth teaspoon Salt
6 Eggs
1 teaspoon Vanilla extract (optional)
1 tablespoon Butter
12 Commercial filo sheets
Three fourths cup Butter; melted & hot
1 cup Water
1 Lemon or orange (peel only)
2 tablespoon Fine brandy or Cognac (opt.)

In a heavybottomed, 3quart saucepan, bring the milk gradually to a boil;
do not allow it to scorch. Meanwhile, sift the semolina, cornstarch, 1 cup
of the sugar, and salt together and gradually add to the boiling milk,
stirring constantly with a wooden spoon. Cook slowly over medium heat
until the mixture thickens and comes to a full boil, then remove from the
heat.

Beat the eggs on high speed of an electric mixer. Gradually add One half cup
sugar and continue beating until very thick and fluffy, about 10 minutes,
then add the vanilla. Stirring constantly, add eggs to the hot pudding.
Partially cover the pan and allow to cool. Butter a 9 x 12 x 3inch baking
pan and cover the bottom with 7 sheets of the filo, brushing butter
generously between each and making sure that a few sheets come up the pan
sides. Pour the custard into the pan over the filo. Cover with the 5
remaining sheets, brushing butter between each and on the surface. With
the tip of a very sharp knife, score the top filo sheets into square or
diamond shapes, being careful not to score as deeply as the custard. Bake
on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until
crisp and golden chestnut in color and the custard is firm.

Meanwhile, boil the remaining 1One half cups sugar with the water and lemon or
orange peel for 5 minutes. Add the brandy or Cognac, if desired, and set
aside.

Remove the galaktoboureko from the oven and set on a cake rack. Spoon the
hot syrup over the entire galaktoboureko, particularly the edges. Cool
thoroughly before cutting and serving. Store in the refrigerator.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias
Sent to me by Bill wight@odc.net