Galatopouriko With Orange
|Orange peel||1 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Butter||3 Cup (48 tbs), melted|
|Almond slices||1⁄4 Pound, toasted|
Place orange peel in pot with milk.
Bring milk to scalding.
Remove from heat.
Cream eggs and sugar in electric mixer; add vanilla.
Gradually add farina to egg mixture, blending well.
Slowly add hot milk.
Return this mixture to pot, and place over low heat, stirring constantly, until mixture thickens.
Remove from heat, beating until cool.
Add 6 tablespoons butter.
Brush bottom and sides of 17xll x 2 1/2-inch pan with butter.
Place about 15 sheets of filo in pan, 1 sheet at a time, brushing each with butter.
Sprinkle almonds on alternate sheets.
Be sure to extend some of filo over sides so that after custard is added, sides can be folded over, sealing in custard.
Pour in all the custard.
Sprinkle with 6 tablespoons butter.
Fold filo edges over custard.
Again place 15 sheets of filo on top, brushing each sheet with butter and sprinkling alternate sheets with almonds.
Using a very sharp knife, cut through top layers of filo lengthwise, starting down the center making 6 strips.
Then cut into squares.
Be careful not to cut too deep and cause the filling to ooze out.
Bake in a preheated 375° oven until lightly browned.
Lower heat to 325°, and continue baking for a total of 45 minutes.
Remove from oven, finish cutting pastry, and pour cold syrup over hot pastry.