This is a traditional Greek favorite–try it and you’ll see why!
- 3 1/2 cups sugar, divided
- 1 cup water
- 2 tablespoons honey
- 1 cinnamon stick
- 4 cloves
- piece of lemon peel
- 3 tablespoons lemon juice
- 8 cups milk
- 6 eggs
- 1 1/4 cups uncooked farina (Cream of Wheat)
- 1 teaspoon vanilla extract
- Pinch of salt
- 35 sheets Athens Phyllo Dough (9 x 14 ), thawed
- 1/3 cup butter, melted
Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a small saucepan, combine 1 1/2 cups sugar, water, honey, cinnamon stick, cloves and lemon peel. Boil for 8 minutes, add lemon juice and remove from heat. Allow to cool, then strain into a glass measuring cup.
In large saucepan, over medium heat, scald milk.
In large bowl, lightly beat eggs. Add farina, sugar, vanilla and salt to beaten eggs and slowly pour in hot milk, a little at a time, stirring constantly.
Pour everything into saucepan used to heat milk and cook over low heat until thick, stirring constantly to prevent sticking and burning. Cool to room temperature.
Unroll and cover phyllo sheets with plastic wrap and a slightly damp towel to prevent drying out. Place one sheet of phyllo in 9″ x 13″ un-greased pan. Lightly brush with butter and layer with 14 more phyllo sheets in same manor. Do not butter top sheet. Add custard mixture and top with 20 phyllo sheets layered and lightly brushed with butter. Tuck phyllo in at ends, brush with butter and score into 12 sections. Bake in preheated oven for 65 minutes or until golden brown.
Slowly pour cooled syrup over hot, baked galatoboureko so it is absorbed. Serve at room temperature.