Side Pannel
Orange Galatoboureko
Orange Galatoboureko
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Desserts
Ingredients List
- 4 c Milk
- 1/4 c Unsalted butter
- 2 c Unsalted butter, melted, for
- -brushing
- 1/3 c Sugar
- 1/2 c Farina
- 4 Eggs
- 1 tb Grated orange peel
- 1 ts Vanilla
- 1 lb Phyllo pastry
Directions
ORANGE SYRUP
1 1/2 c Sugar
1 c Water
1 Cinnamon stick
2 Whole cloves
2 ts Grated orange peel
2 tb Grand Marnier, (up to 3)
Preheat oven to 350 degrees F. Make filling: scald milk in a large saucepan
and stir in 3 cup butter and sugar. Gradually add farina, stirring
constantly, and bring mixture slowly just to a boil. Bea t eggs until
frothy and lemon-colored. Slowly add farina mixture, stirring constantly.
Stir in orange peel and vanilla. Set aside to cool.
Line a 9x12-inch baking pan with a sheet of phyllo, allowing some to
overhang on one side. Brush with butter. Layer 4 more sheets of phyllo,
buttering each one, until bottom and sides of pan are comp letely covered
and 2 to 3 inches of phyllo overhang edges on all sides. Pour in cooled
custard. Cover with a sheet of phyllo cut to fit top of pan and brush with
butter. Layer 4 more buttered sheets of phyllo on top and fold in overhang
to seal custard inside. With tip of a very sharp knife score top phyllo
sheets into square or diamond shapes, taking care not to cut into custard
layer. Bake for 40 to 45 minutes, or until crisp. Cool 5 minutes on a rack.
Meanwhile make syrup: In a small saucepan combine sugar, water, cinnamon
stick, cloves and peel. Bring to a boil, stirring, until sugar dissolves.
Reduce heat and simmer 5 minutes. Remove from heat, add Grand Marnier and
let cool. When syrup is lukewarm, pour over warm pastry. Let cool
thoroughly to room temperature before cutting and serving.
>From Taste Show #TS4694
1 1/2 c Sugar
1 c Water
1 Cinnamon stick
2 Whole cloves
2 ts Grated orange peel
2 tb Grand Marnier, (up to 3)
Preheat oven to 350 degrees F. Make filling: scald milk in a large saucepan
and stir in 3 cup butter and sugar. Gradually add farina, stirring
constantly, and bring mixture slowly just to a boil. Bea t eggs until
frothy and lemon-colored. Slowly add farina mixture, stirring constantly.
Stir in orange peel and vanilla. Set aside to cool.
Line a 9x12-inch baking pan with a sheet of phyllo, allowing some to
overhang on one side. Brush with butter. Layer 4 more sheets of phyllo,
buttering each one, until bottom and sides of pan are comp letely covered
and 2 to 3 inches of phyllo overhang edges on all sides. Pour in cooled
custard. Cover with a sheet of phyllo cut to fit top of pan and brush with
butter. Layer 4 more buttered sheets of phyllo on top and fold in overhang
to seal custard inside. With tip of a very sharp knife score top phyllo
sheets into square or diamond shapes, taking care not to cut into custard
layer. Bake for 40 to 45 minutes, or until crisp. Cool 5 minutes on a rack.
Meanwhile make syrup: In a small saucepan combine sugar, water, cinnamon
stick, cloves and peel. Bring to a boil, stirring, until sugar dissolves.
Reduce heat and simmer 5 minutes. Remove from heat, add Grand Marnier and
let cool. When syrup is lukewarm, pour over warm pastry. Let cool
thoroughly to room temperature before cutting and serving.
>From Taste Show #TS4694
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