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Recipe Name: Galactoboureko: Greek Filled Custard Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 Box phyllo
2 Sticks butter, melted
1 Quart(s) Milk
5 Eggs
1/2 Cup(s) Farina cereal
1/2 Cup(s) Sugar
1/2 Cup(s) Water
1/2 Cup(s) Honey
1 Lemon, grated zest of -or-
1 Teaspoon(s) Rosewater
Directions:
From: LIR119@delphi.comDate: Thu, 22 Feb 1996 18:04:41 -0500 (EST)First
make the custard: scald milk and cool to warm. add sugar andfarina.
beat 10 minutes until fluffy. Beat eggs separately untilfluffy. Slowly
beat some milk mixture into egg mixture on medium speedand return all
egg mixture into milk mixture and blend well. Slowly cookmixture on low
heat, stirring constantly until thick, about 20 minutes.cool completely
and chill. Mixture will be thick and creamy. Assemble:butter 6 whole
filo sheets and overlap each in a buttered 9 x 13 pan sopart of filo
laps over edges of pan. Spread on all of filling. Flipedges of filo
over to cover filling. Cover with 6 more buttered filosheets and
overlap and cover as before. Work quickly so filo doesnt dryout. Score
2/3rds through filo prior to baking. Bake in a 350 oven for20 to 30
minutes or golden. Prepare the syrup by boiling all for 10minutes. Pour
hot syrup over cooled pastry. This is a very special
Greekpastry.MM-RECIPES@IDISCOVER.NETMEAL-MASTER RECIPES LIST SERVERFrom
the MealMaster recipe list. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 251
Calories From Fat: 100
Total Fat: 11.4g
Cholesterol: 104.3mg
Sodium: 77.6mg
Potassium: 154.6mg
Carbohydrates: 33.3g
Fiber: <1g
Sugar: 32.5g
Protein: 5.5g


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