Galatoboureko

Galatoboureko is rich and satisfying, making it a great dessert option.

Phyllo dough used in this recipe is low in fat and cholesterol-free.

The sugar content in this recipe is very high, making it not suitable for people with high sugar levels.

It is also high in calories.

While it’s not one of the healthiest desserts, Galatoboureko contains milk, which is a good source of calcium, protein, and vitamins D and B12.

	8 cups milk
	6 eggs
	1 1/4 cups farina , uncooked ( a common brand is Cream of Wheat )
	2 cups sugar
	1 teaspoon vanilla extract
	1 pinch salt
	20 sheets phyllo dough , thawed
	1/4 cup butter , melted
	2 cups water
	2 cups sugar
	1 -2 cinnamon stick , if desired ( optional )
	6 whole cloves , if desired ( optional )

1.	In a large saucepan, heat the milk over medium heat until it comes to a boil.
2.	In a medium bowl, whisk together the eggs, farina, sugar, vanilla extract, and salt.
3.	Slowly whisk the egg mixture into the milk, stirring constantly until the mixture thickens.
4.	Remove from heat and let it cool.
5.	Preheat the oven to 350°F.
6.	Grease a 9x13 inch baking dish with butter.
7.	Layer 10 phyllo dough sheets into the prepared dish, brushing each layer with melted butter.
8.	Pour the milk mixture over the phyllo dough layers.
9.	Layer the remaining 10 phyllo dough sheets over the top of the milk mixture, brushing each layer with melted butter.
10.	Bake for 35-40 minutes until golden brown.
11.	Meanwhile, make the syrup by combining water, sugar, cinnamon sticks, and whole cloves in a saucepan.
12.	Bring the mixture to a boil, stirring constantly, until the sugar dissolves.
13.	Reduce the heat and simmer for approximately 15 minutes until the syrup thickens.
14.	Once the Galatoboureko is done baking, remove it from the oven and pour the syrup over the top of it. Let it cool completely before serving.