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Full Online Book HomeLearning KitchenDesserts - Galaktoboureko By Truth
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Desserts - Galaktoboureko By Truth Post by :beeznet Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2708

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Desserts - Galaktoboureko By Truth

Cool custard covered with phyllo pastry. This particular recipe is made with orange.

4 cups milk
4 tablespoons unsalted butter, plus 1 stick (1/4 pound) unsalted butter, melted, for brushing phyllo 1/3 cup sugar
1/2 cup uncooked regular farina
4 eggs
3 tablespoons orange juice concetrate, undiluted
1 teaspoon vanilla extract
1/2 pound phyllo pastry

Orange Syrup:
1 cup water
11/2 cups sugar
1 cinnamon stick
2 whole cloves
2 teaspoons grated orange peel


Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly, and bring mixture slowly to a boil. Remove from heat.

Beat eggs in a bowl until they are frothy and lemon-colored. Slowly stir hot farina mixture into egg mixture. Add orange juice concentrate and vanilla extract. Set aside to cool.

Preheat oven to 400 degrees.

Line a 9 x 12-inch baking pan with 1 sheet of phyllo (some of which should hang over the pan) and brush with butter.Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered, with some overhang on all edges.

Pour in cooled custard. Cover with 1 sheet of phyllo; brush with butter. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang.

With a sharp knife, slice through top layers of phyllo, marking off 2 1/4-inch squares or diamond shapes. Bake for 10 minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.

While pastry bakes, prepare the syrup: Place ingredients in a large saucepan, bring to a boil, and simmer for 10 minutes. Let cool.
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1/4 pound phyllo dough 8 cups milk 2 cups sugar 2 cups farina 7 egg 1 cup butter -- melted 1 teaspoon vanilla 3 cups sugar 3 cups water Heat milk. Beat eggs well in large bowl. Add farina, sugar, vanilla and pinch of salt to eggs. Pour 2 cups hot milk, little by little, into the mixture. Pour all into saucepan with milk, stirring constantly until thick. Butter 9x13" pan. Lay 1/2 of phyllo dough into pan, buttering each sheet as it is stacked. spread mixture over all. Add rest of phyllo, buttering as stacked. Score with sharp knife
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