6 c Milk
1 c Fine semolina
3 1/2 tb Cornstarch
3 c Granulated sugar
1/4 ts -Salt
6 Eggs
1 ts Vanilla extract; opt
1 tb Butter
12 Commercial filo sheets
3/4 c Butter; melted & hot
1 c -Water
1 Lemon or orange (peel only)
2 tb Fine brandy or cognac (opt.)
In a heavy-bottomed, 3-quart saucepan,
bring the milk gradually to a boil- don't 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
med. heat until mixture thickens and comes to full boil, then remove
from heat.
Beat the eggs on high speed of an
electric mixer. Gradually add 1/2 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 3-inch 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 1-1/2
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 cake rack. Spoon the hot syrup over all of it, particularly
the edges. Cool thoroughly before cutting and serving. Store in
the refrigerator.
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