richard-in-cincy
Well-known member
Tonight was the opening of the Cincinnati Paniyiri Festival at the Greek Orthodox Church, and the ladies out did themselves once again cooking and baking up a storm of homemade Greek goodies. They make the best Pastitsio I've ever tasted (secret ingredient is a touch of mint).
But the Galaktoboureko! I have to say I like this better than the Baklava. Here's their recipe. Warning, this is really sweet (and addictive)!
Preheat oven to 350F. Butter an 11x18 inch baking pan. Make syrup:
Syrup:
2 cups sugar
2 cups water
1 tblsp. orange juice
3 whole cloves
1 cinnamon stick
rind of 1 orange and 1 lemon
1 tsp. vanilla extract
1 tsp. Cointreau (I think they used a smidgen more than this because the flavor was much more pronounced than this small amount would offer! smileys/wink.gif
Bring everything to a boil except vanilla and Cointreau. Boil 10 minutes. Remove from heat and stir in vanilla and Cointreau. Remove spices and set aside to cool to room temperature.
Custard:
4 cups whole milk
1 cup sugar
1 cup farina
1 tbls. butter
grated zest of 2 oranges
1 tsp. vanilla extract
4 eggs, beaten
1 pound phyllo
1 pound unsalted butter, melted & clarified
In a large saucepan over medium heat, heat the milk and sugar until dissolved. Gradually add the farina, stirring constantly. Slowly bring the mix to a low boil, still stirring constantly, cooking until the mix is the consistency of a thick pudding. Remove from the heat, add the butter, orange zest, and vanilla, and combine well. Allow the mix to cool. Slowly add the beaten eggs to the custard, incorporating thoroughly.
In the buttered pan, begin layering 10 sheets of phyllo, buttering each sheet. Allow at least the first 4 sheets to extend over the pan edges so you can fold the phyllo over the custard once it is poured into the pan.
Pour the cooled custard into the pan. Fold the extended phyllo onto the custard to seal it in. Top with 10 more sheets of phyllo, folding or trimming to fit the pan, buttering each sheet.
Lightly score through the first 2-3 layers of phyllo to mark servings, do not cut through to custard. Scoring will assist in cutting the slices without shattering the top crust of phyllo.
Bake 1 hour to 1 hour and 15 minutes. If it is browning too quickly, lower heat to 325. The Galaktoboureko is done when phyllo is golden brown and the center of pan is not sunk-in, but level with the edges and the custard is set.
Remove pan to a rack to cool for 5 minutes. Pour the cooled orange syrup over the hot Galaktoboureko. Allow to reach room temperature before serving. If not serving within a few hours, refrigerate.
But the Galaktoboureko! I have to say I like this better than the Baklava. Here's their recipe. Warning, this is really sweet (and addictive)!
Preheat oven to 350F. Butter an 11x18 inch baking pan. Make syrup:
Syrup:
2 cups sugar
2 cups water
1 tblsp. orange juice
3 whole cloves
1 cinnamon stick
rind of 1 orange and 1 lemon
1 tsp. vanilla extract
1 tsp. Cointreau (I think they used a smidgen more than this because the flavor was much more pronounced than this small amount would offer! smileys/wink.gif
Bring everything to a boil except vanilla and Cointreau. Boil 10 minutes. Remove from heat and stir in vanilla and Cointreau. Remove spices and set aside to cool to room temperature.
Custard:
4 cups whole milk
1 cup sugar
1 cup farina
1 tbls. butter
grated zest of 2 oranges
1 tsp. vanilla extract
4 eggs, beaten
1 pound phyllo
1 pound unsalted butter, melted & clarified
In a large saucepan over medium heat, heat the milk and sugar until dissolved. Gradually add the farina, stirring constantly. Slowly bring the mix to a low boil, still stirring constantly, cooking until the mix is the consistency of a thick pudding. Remove from the heat, add the butter, orange zest, and vanilla, and combine well. Allow the mix to cool. Slowly add the beaten eggs to the custard, incorporating thoroughly.
In the buttered pan, begin layering 10 sheets of phyllo, buttering each sheet. Allow at least the first 4 sheets to extend over the pan edges so you can fold the phyllo over the custard once it is poured into the pan.
Pour the cooled custard into the pan. Fold the extended phyllo onto the custard to seal it in. Top with 10 more sheets of phyllo, folding or trimming to fit the pan, buttering each sheet.
Lightly score through the first 2-3 layers of phyllo to mark servings, do not cut through to custard. Scoring will assist in cutting the slices without shattering the top crust of phyllo.
Bake 1 hour to 1 hour and 15 minutes. If it is browning too quickly, lower heat to 325. The Galaktoboureko is done when phyllo is golden brown and the center of pan is not sunk-in, but level with the edges and the custard is set.
Remove pan to a rack to cool for 5 minutes. Pour the cooled orange syrup over the hot Galaktoboureko. Allow to reach room temperature before serving. If not serving within a few hours, refrigerate.