Galotoboureko
Ingredients
Instructions
- Preheat the oven to 350°.
- First make the filling: Heat the milk, then slowly add the farina, stirring constantly.
- Add the salt and boil, stirring, 5 minutes.
- Beat 3/4 cup sugar into the eggs and fold into the farina; continue cooking, stirring constantly, 3 more minutes.
- Add the 6 Tbs butter and stir until absorbed.
- Remove the filling from the heat, add the vanilla and cinnamon, and cool, stirring occasionally.
- Next prepare the pastry: Brush a 15 X 12-inch baking dish with melted butter and lay in 12 sheets of filo, brushing each sheet with melted butter.
- Spread the farina mixture over the pastry and cover with the rest of the filo, also brushed with butter.
- Pour any remaining butter over the top.
- Cut through the top (but NOT the bottom) layer of the pastry into approximately 2-inch squares.
- Bake 45 minutes.
- Cool to lukewarm.
- While the pastry is baking, make the syrup: Combine the water, 1 cup sugar and honey; boil for 10 minutes and let cool to lukewarm.
- When the galotoboureko has cooled, cut through the custard and bottom pastry layers.
- Pour the cooled honey syrup over the pastry and let cool completely before serving.
Nutrition & Diet Analysis (per serving)
902
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).