Galatorboureko
Yield
6 servingsPrep
20 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
strudel leaves
|
* |
| 8 | cups |
milk
|
|
| 2 | cups |
sugar
|
|
| 1 ½ | cups |
farina
|
* |
| 7 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
strudel leaves
|
* |
| 1.9 | l |
milk
|
|
| 473 | ml |
sugar
|
|
| 355 | ml |
farina
|
* |
| 7 | large |
eggs
|
|
Directions
Heat milk.
Beat eggs well in a bowl. Add farina, sugar, vanilla and pinch of salt.
Pour 2 cups of hot milk little by little to mixture. Pour all the above into saucepan with the hot milk, stirring constantly until thick.
In a buttered 9x13 inch pan lay half the number of leaves, buttering each as it is stacked.
Spread the above mixture over all. Add the balance of the fillo, buttering each as it is added.
Score with sh arp knife to desired size and shape.
Bake in 375℉ (190℃). oven for 45 min. or until golden brown.
While it is baking, prepare the syrup so it can be poured on as soon as pie is removed from oven.
