"G" is for GALATOBOUREKO

No, you don't need to say "bless you" because this wasn't a sneeze. It is the name of a fabuloud Greek dessert.

One of my dearest, forever friends in Ohio is an amazing Greek woman named Joanne.

Joanne is not only a lovely soul inside and out she is an amazing, amazing cook.

Although I adore all her food my favorite is Galatoboureko which is almost like a custard pie wrapped in crispy phyllo dough.

It is a very simple dessert...not too sweet...satisfying...comforting...delicious.
Although it has a few steps to it give it a try sometime. Although you won't start dancing around breaking plates and yelling "oppa!" I think you will definitely start running around the house trying to hide a piece for later.

GALATOBOUREKO
Makes 8 to 12 servings

Thaw 1 pound of Phyllo leaves in the refrigerator overnight

In a large sauce bring to a simmer:
5 cups whole milk

Whisk into the milk:
¾ cup of cream of wheat

Stir constantly until thickened. Remove from the heat.

Whisk two eggs in a small bowl. Add in about 1 cup of the hot milk mixture and whisk together thoroughly.

Add egg mixture back into the pan and then quickly whisk in:

1 stick of unsalted butter
2 teaspoons vanilla
4 Additional beaten eggs

Set mixture aside to cool.

Layer ½ of the phyllo leaves into a 9 x 13 by brushing each layer with butter. When pan is filled with ½ of the leaves add the cream mixture. Spread evenly with the back of a spoon.

Layer remaining ½ of phyllo leaves on top of custard mixture. It is tricky for the first one or two leaves but layer each with butter. Continue until all leaves are used.

Chill the completed pan of custard and phyllo in the fridge for about 20 minutes. When top has hardened score with a knife in a diamond pattern (just like Baklava)

Bake at 350 degrees for 40 to 50 minutes until deep golden brown.

While custard is baking boil together until a medium syrup consistency:

2 1/2 cups sugar
1 ½ cups water
1 stick of cinnamon
juice from one fresh lemon
1 whole orange rind

Set syrup mixture aside to cool.

When you remove your pastry from oven, let cool for FIVE MINUTES. Set your timer. Then pour the cool syrup over the warm pastry.

Refrigerate any leftovers.

This post is linked to Alphabe-Thursday for the letter "G"!