Printable Galotoboureko (Greek Pastry)

Galotoboureko (Greek Pastry)
see commentary

12 sheets Phyllo dough (13 x 9 inches)

1/2 lb. margarine

5 c. milk

1 c. Cream of Rice

1 c. sugar (granulated)

6 well beaten eggs

1/2 c. melted margarine

Cook the milk, cream of rice and 1/2 lb. margarine by placing all the ingredients in a pan, bring to a boil, lower heat and simmer one minute.  Remove from heat and add 1 c. sugar, stir well.  COOL  When cool to a warm state add eggs slowly stirring constantly so the eggs don't curdle.

Brush a baking pan (13 x 9 inches) with melted margarine and lay in 6 sheets of Phyllo, brushing each with melted margarine.  Spread the cream of rice mixture over pastry and cover with remaining Phyllo, brushing each sheet with melted margarine.

Trim any uneven edges of pastry with scissors and with a knife cut through the top layers of Phyllo in two inch squares.  Bake in a preheated oven (350) for 35 to 45 minutes.  

When Galatoboureko is lukewarm, cut through custard layer and bottom pastry, following the cuts made before baking.  Pour lukewarm syrup over the Galatoboureko.  (Use only half the syrup mixture, reserving half the mixture to add over the top of each piece before serving.)

SYRUP

1 2/3 c. sugar

1 c. water

Bring water and sugar to a boil in a saucepan.  Lower heat and simmer 3 to 5 minutes.  Cool to lukewarm.

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PHYLLO (Filo) DOUGH:  Can be purchased in 1 lb. packages in the frozen food section of most large grocery stores.  Keep frozen until ready to use.  Phyllo is paper thin pastry and dries out very rapidly.  When working with Phyllo keep all the Phyllo except for the sheet you are working with covered with a towel. Do not unwrap the Phyllo until you have the filling prepared and are ready to use it.