GALATOBOUREKO

      Title: GALATOBOUREKO
  Categories: Greek, Desserts
       Yield: 12 Servings
  
            Karen Mintzias
       4 c  Milk
     3/4 c  Sugar
     3/4 c  Fine semolina
     1/4 c  Butter
     1/2    Lemon; rind grated
       1    Piece of cinnamon bark
       1 pn Salt
       5    Eggs; lightly beaten
       1 ts Vanilla essence
      10    Fillo pastry sheets
     3/4 c  Unsalted butter; melted
 
 MMMMM---------------------------SYRUP--------------------------------
       1 c  Sugar
     3/4 c  -Water
       1    Piece of cinnamon bark
       2 ts Lemon juice
  
   Cooking time: 1 hour Oven temperature: 180øC (350øF)
   
   Mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt
   in a heavy-based saucepan and heat until thickened, stirring
   constantly. Let custard bubble gently over low heat for 5 minutes.
   
   Take from heat and remove cinnamon.  Cover with a piece of buttered
   paper to prevent skin forming.  When cool, blend in eggs and vanilla.
   
   Butter a 33 x 23 cm (13 x 9 inch) oven dish.  Place half of the filo
   pastry sheets in the dish, brushing each sheet with the melted butter.
   
   Pour in custard and top with remaining sheets, again brushing each
   with butter as it is placed in postition. Brush top with remaining
   butter and score through top sheets of filo in 8 cm (3 inch) squares
   or diamonds. Sprinkle top lightly with water.
   
   Trim edges and bake in a moderate oven for 45 minutes until pastry is
   golden brown and custard is set when tested with a knife. Remove from
   oven and cool thoroughly in the dish.
   
   Dissolve sugar in water over low heat, increase heat to medium and
   bring to the boil.  Add cinnamon bark and lemon juice and boil for 10
   minutes.
   
   Cool syrup to lukewarm before straining and pouring over the cool pie.
   Leave until cold before serving.
   
   Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1
   86302 069 1
   
   Typed for you by Karen Mintzias
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