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Easy Galaktoboureko Recipe
|Eggs||4 , separated|
|Cream of rice||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs), melted|
|Sugar||1 Cup (16 tbs)|
|Phyllo pastry sheets||10|
|Syrup||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4487 Calories from Fat 2106
% Daily Value*
Total Fat 238 g365.9%
Saturated Fat 139.4 g697.1%
Trans Fat 0 g
Cholesterol 1424.3 mg
Sodium 2137.3 mg89.1%
Total Carbohydrates 552 g183.9%
Dietary Fiber 5.7 g22.6%
Sugars 262.5 g
Protein 74 g149%
Vitamin A 151.2% Vitamin C
Calcium 134.7% Iron 59.6%
*Based on a 2000 Calorie diet
Add cream of rice, sugar, and salt and cook, stirring constantly, until mixture is thickened.
Add egg yolks to the rice mixture and stir well.
Cook over low heat, stirring constantly, for 2 minutes.
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.