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