Ingredients
Syrup:
3 cups sugar
4 cups water
1 stick vanilla, split
10 drops lemon juice
Put all these ingredients in a saucepan and bring to a gentle boil about 15 minutes, put aside and cool
Filling:
1280 grams milk
240 grams rice flour
320 grams sugar
6 egg yolks
4 whole eggs
Method
1. In a big saucepan scald the milk, add the rice flour and the sugar and cook stirring all the time on very gentle heat till thick and creamy making sure there are no lumps
2. Cool the milk mixture
3. In a separate bowl beat all the eggs well and add to the milk and mix well adding the lemon zest
4. Put aside, cover with a lid so that it does not form a crust
Layering
16 sheets of filo
200 grams butter
Method
1. Grease an oven pan and lay eight sheets of filo one by one buttering each filo as you lay out
2. Spread out the filling evenly
3. Lay the last 8 sheets of filo buttering each one at a time, tucking in each end
4. Cut trough the top layer
5. Sprinkle the top with water
6. Bake in moderate oven 180c for 45 minutes
7. Pour cooled syrup on top a cup at a time giving each cup time to be absorbed
8. Allow the galaktobouriko to cool for 3-4 hours before serving.
Kali Orexi!
* If you would like to contact Dora, email dora@neoskosmos.com.au