1. Preheat oven to 350°F. 2. In a large saucepan, over medium heat, scald milk. 3. In a large bowl, lightly beat eggs. Add farina, sugar, vanilla and salt to beaten eggs. Slowly pour milk into mixture, stirring constantly. 4. Pour everything back into the large saucepan. Cook over low heat, stirring constantly to prevent sticking and burning. Cool to room temperature. 5. While this is cooling prepare syrup: In a large saucepan, combine water and sugar, and cinnamon and cloves, if desired. Bring to a boil. Reduce heat and simmer 20 minutes. Allow to cool and remove cinnamon and cloves. 6. Brush the bottom of a 9x13-inch pan with butter. Layer 10 sheets of phyllo dough in the bottom, brushing EACH LAYER with butter. Add custard. Top with remaining 10 layers of phyllo dough, brushing each layer with butter. Score into 12 sections. 7. Bake for 45 minutes, or until golden brown. 8. Pour cooled syrup over baked galataboureko so it is absorbed. 9. Serve at room-temperature. Refrigerate leftovers. ---------------------------------------------------------------------------
Nutrition
Ingredients
