Author Notes
I'm not Greek, but I've loved Greek food for a long time. This traditional Greek dessert is the best expression of farina I can think of. It combines the crispness of Phyllo with the soothing sweet comfort of custard. When I saw this contest, I knew I had to share this recipe. —ChefJune
Test Kitchen Notes
Never having tried this phyllo-encrusted Greek dessert, I loved the subtle and silky custard inside. As a fan of cream of wheat, I definitely enjoyed the taste of farina, though in a whole new way. —Allison Bruns Buford
Ingredients
- Galactobouriko
-
2 quarts
whole milk
-
1 cup
heavy (whipping) cream
-
1 1/2 cups
organic cane sugar
-
1 cup
farina
-
9
large eggs
-
1 1/2 teaspoons
pure vanilla extract (I use Nielsen-Massey)
-
1 pound
unsalted butter
-
13
sheets Phyllo
- Syrup
-
2 cups
organic cane sugar
-
A few drops of fresh lemon juice
-
2 cups
water
Directions
- Galactobouriko
-
Preheat oven to 350 degrees F.
-
In a large saucepan, combine milk, cream, sugar, and 1 stick of butter. Heat until butter melts, then add farina and cook over a low flame until mixture thickens, stirring constantly. Remove from heat and set side.
-
Beat eggs; stir into the farina mixture. Then, using a hand mixer, beat for about 5 minutes. (With a KitchenAid you will only need about 3 minutes.) Stir in vanilla.
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Melt butter. With a pastry brush, oil your baking pan with a little of the butter.
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Place 8 sheets of phyllo in your pan, one at a time, brushing each one with butter before laying down the next. Pour slightly cooled custard mixture over these sheets. Cover with 5 more phyllo sheets, buttering between each one. Fold in edges so filling will not overflow.
-
Bake in the preheated oven until golden brown, about 45 minutes. Remove from oven and, while still hot, pour cooled syrup over top.
- Syrup
-
Combine syrup ingredients and boil gently. Let syrup cool before pouring on top of hot pastry.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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