1. Note: Orange flower water can be found in Middle Eastern grocers, near where they sell the Rose water. 2. To make the syrup, place all syrup ingredients in a saucepan and bring to a boil. 3. Cook for 10 minutes, skimming off any foam; remove from heat and cool. 4. To prepare the custard, place milk and sugar in a small saucepan and heat until very hot; stir in Cream of Wheat, then add butter and salt. 5. Cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature. 6. Beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly. 7. Preheat oven to 350 degrees F. 8. To prepare pastry, grease an 11x17-inch baking pan with butter. 9. Unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out). 10. Lay 1 sheet of phyllo across the baking sheet and brush with butter (use a pastry brush for this) (cover remaining phyllo while you do this). 11. Repeat with more sheet of phyllo to make an 8-sheet layer. 12. Pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula. 13. Repeat the process of the phyllo, covering the custard with 8 more buttered sheets. 14. When you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie). 15. Place the galaktoboureko in a preheated oven and bake for 45-60 min, or until custard is set and the pastry shakes loose from the edges of the pan. 16. Allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry. 17. Allow it to cool completely before cutting and serving (it is best served chilled or at room temp). 18. Serves up to 48, depending on size (diamond shape is the recommended cut). ---------------------------------------------------------------------------
Nutrition
Ingredients
