Scald milk in a large saucepan; stir in 4 tablespoons
butter and sugar. Gradually add farina, stirring constantly
and bring mixture slowly to a boil. Remove from heat.
Beat eggs in a bowl until they are frothy and lemon-colored.
Slowly stir hot farina mixture into egg mixture. Add orange
juice concentrate and vanilla extract. Set aside to cool.
Preheat oven to 400 degrees.
Line a 9 x 12-inch baking pan with 1 sheet of phyllo (some
of which should hang over the pan) an dbrush with butter
(keep unused phyllo covered with plastic wrap; see Working
with Phyllo Pastry.) Layer 5 more sheets of buttered phyllo
in the pan so that bottom and sides are completely covered,
with some overhang on all edges. Pour in cooled custard.
Cover with 1 sheet of phyllo; brush with butter. Layer 5
more individually buttered sheets of phyllo on top, and
fold in overhang. With a sharp knife, slice through top
layers of phyllo, marking off 21/4-inch squares or diamond
shapes. Bake for 10 minutes; reduce oven temperature to 350
degrees and bake for 45 minutes, or until golden.
While pastry bakes, prepare the syrup:
Place ingredients in a large saucepan, bring to a boil, and
simmer for 10 minutes. Let cool. Place pastry pan on a rack
and cool for 5 minutes. Pour cooled orange syrup over
galaktoboureko. Cut all the way through and serve at room
temperature.
Yield
2 dozen pieces. |
