Orange Galatoboureko

Recipe Ingredients

4 cups	948ml	Milk
1/4 cup	49g / 1.7oz	Unsalted butter
2 cups	396g / 13oz	Unsalted butter - melted for brushing
1/3 cup	65g / 2.3oz	Sugar
1/2 cup	118ml	Farina
4		Eggs
1 tablespoon	15ml	Orange peel - grated
1 teaspoon	5ml	Vanilla
1 lb	454g / 16oz	Phyllo pastry
		Orange Syrup
1 1/2 cups	297g / 10oz	Sugar
1 cup	237ml	Water
1		Cinnamon stick
2		Whole cloves
2 teaspoons	10ml	Orange peel - grated
2 tablespoons	30ml	Grand Marnier - (up to 3)

Recipe Instructions

Preheat oven to 350F Make filling: scald milk in a large saucepan and stir in 3 cup butter and sugar. Gradually add farina, stirring constantly, and bring mixture slowly just to a boil. Bea tsp eggs until frothy and lemon-colored. Slowly add farina mixture, stirring constantly. Stir in orange peel and vanilla. Set aside to cool.

Line a 9x12-inch baking pan with a sheet of phyllo, allowing some to overhang on one side. Brush with butter. Layer 4 more sheets of phyllo, buttering each one, until bottom and sides of pan are completely covered and 2 to 3 inches of phyllo overhang edges on all sides.

Pour in cooled custard. Cover with a sheet of phyllo cut to fit top of pan and brush with butter. Layer 4 more buttered sheets of phyllo on top and fold in overhang to seal custard inside. With tip of a very sharp knife score top phyllo sheets into square or diamond shapes, taking care not to cut into custard layer.

Bake for 40 to 45 minutes, or until crisp. Cool 5 minutes on a rack.

Meanwhile make syrup: In a small saucepan combine sugar, water, cinnamon stick, cloves and peel. Bring to a boil, stirring, until sugar dissolves. Reduce heat and simmer 5 minutes.

Remove from heat, add Grand Marnier and let cool. When syrup is lukewarm, pour over warm pastry. Let cool thoroughly to room temperature before cutting and serving.

Source:
David Rosengarten

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