Galotoboureko Recipe

How to Make Galotoboureko

1. Preheat oven to 350°F (175°C).
2. **Make the Custard Filling:** In a saucepan, heat 4 cups of milk over medium heat. Slowly whisk in 1 cup of farina, stirring constantly to prevent lumps.
3. Add a pinch of salt and bring to a boil, stirring continuously for 5 minutes.
4. In a separate bowl, whisk together ¾ cup granulated sugar and 3 large eggs. Gently fold the egg mixture into the boiling farina.
5. Continue cooking and stirring constantly for another 3 minutes.
6. Stir in 6 tablespoons (3 ounces) of unsalted butter until completely absorbed.
7. Remove from heat. Stir in 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon. Let the custard cool completely, stirring occasionally to prevent a skin from forming.
8. **Prepare the Pastry:** Brush a 15x12 inch baking dish (lasagna pan) with 2 tablespoons of melted unsalted butter.
9. Layer 12 sheets of filo pastry in the dish, brushing each sheet with melted butter. Let any overhanging filo hang over the edges.
10. Spread the cooled custard filling evenly over the filo.
11. Layer the remaining filo sheets on top of the custard, brushing each sheet with melted butter. Tuck in any overhanging filo.
12. Pour any remaining melted butter over the top layer.
13. Using a sharp knife, score the top layer of pastry into approximately 2-inch squares. Do not cut all the way through.
14. Bake for 45 minutes, or until the pastry is golden brown and the custard is set.
15. Let the Galotoboureko cool to lukewarm.
16. **Make the Honey Syrup:** While the pastry bakes, combine 1 cup water, 1 cup granulated sugar, and ½ cup honey in a saucepan.
17. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool to lukewarm.
18. Once the Galotoboureko has cooled to lukewarm, carefully cut through the pastry layers to the bottom, following the scored lines.
19. Pour the cooled honey syrup evenly over the pastry. Let it cool completely before serving. Best served after chilling overnight!