Galatobouriko (Custard Pastry)

It should be OK to send the recipe as it is from one of those community cookbooks and impossible to get unless you are at their annual Greek Festival. However it is copyrighted, so will include the info.

From "Greek Lagniappe", copyright 1982. The Greek Orthodox Cathedral for the Holy Trinity, New Orleans, Louisiana.

Galatobouriko (Custard Pastry)

Yield: 5 dozen (you can cut the recipe in half)

2 quarts milk
12 eggs lightly beaten
1 cup regular farina (Cream of Wheat works)
1 cup sugar
4 tbsp butter
1 tsp vanilla
1 lb filo pastry sheets
1 lb sweet butter, melted (salt free is good)

In a saucepan combine milk, eggs, farina, sugar, and 4 tbsp butter. Cook over low heat stirring constantly until mixture is very hot and thickens. Remove from heat and stir in vanilla.

Place 10 sheets of filo pastry in 12" x 15" baking pan, buttering each sheet evenly before placing it in the pan. Pour filling into pan and cover with 10 more sheets of filo, again brushing each sheet generously with butter.

With a sharp knife, cut top pastry into diamond shaped pieces and bake in a 400°F oven for 50 minutes to an hour or until golden brown. Remove from oven. Let cool in pan.

Cut into diamonds as previously marked, then pour cool syrup over the hot galatobouriko, letting the syrup be absorbed.

Syrup:

In a saucepan combine 3 cups sugar, 2 cups water, and 1 slice of lemon. Bring to a boil and boil for 14-20 minutes. Cool.

Tan
(3/11/00)