Easy Galaktoboureko Recipe
Ingredients
| Milk | 1 Quart | |
| Eggs | 4 , separated | |
| 1 cup cream of rice | ||
| Butter | 1 Cup (16 tbs), melted | |
| Sugar | 1 Cup (16 tbs) | |
| 10 phyllo pastry sheets | ||
| Salt | 1 Pinch | |
| Syrup | ||
Directions
Scald milk.
Add cream of rice, sugar, and salt and cook, stirring constantly, until mixture is thickened.
Cool slightly.
Add egg yolks to the rice mixture and stir well.
Cook over low heat, stirring constantly, for 2 minutes.
Cool.
Fold in stiffly beaten egg whites.
Butter 5 sheets of phyllo pastry and place, one on top of another, in a 10X14X2 inch pan.
Add cooled rice mixture and cover with 5 more buttered sheets of phyllo pastry.
With a sharp knife cut top layer of pastry sheets into diagonal pieces, leaving a border of 2 inches uncut.
Bake in a 350 degree oven for 1 hour until golden brown.
Pour cold syrup over the hot cake, or cool cake and pour hot syrup over.
Add cream of rice, sugar, and salt and cook, stirring constantly, until mixture is thickened.
Cool slightly.
Add egg yolks to the rice mixture and stir well.
Cook over low heat, stirring constantly, for 2 minutes.
Cool.
Fold in stiffly beaten egg whites.
Butter 5 sheets of phyllo pastry and place, one on top of another, in a 10X14X2 inch pan.
Add cooled rice mixture and cover with 5 more buttered sheets of phyllo pastry.
With a sharp knife cut top layer of pastry sheets into diagonal pieces, leaving a border of 2 inches uncut.
Bake in a 350 degree oven for 1 hour until golden brown.
Pour cold syrup over the hot cake, or cool cake and pour hot syrup over.
Chef
