Milk Pie (Ghalaktoboureko)
- 6-8 eggs
- 1 cup sugar
- 1 ½ cups fine semolina,
cream of wheat or rice flour
- 7 cups milk
- grated lemon peel
- 3 tablespoons butter
For the syrup :
- 1 ½ lb filo pastry sheets
- 3/4 cup melted butter
- 2 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
Beat the eggs with the
sugar until thick. Add semolina, milk and
flavouring. Cook over a low heat until
mixture thickens stirring continuously.
Remove from heat. Add 3 tablespoons butter.
Butter a baking pan 9 X 12 X 2 inches
and spread 2/3 of pastry sheets, brushing
each sheet with melted butter. The edges of
the pastry sheets should exceed the top of
the pan. Spread milk mixture over the pastry
sheets and turn in the edges of the sheets
over the cream. Cover with remaining pastry
sheets, brushing each with melted butter.
Pour any remaining butter over top. Cut
through the first 3 sheets in 3-inch squares
and sprinkle with water. Bake in a moderate
oven for 45 minutes.
Syrup preparation : Boil sugar, water
and lemon juice for 5 minutes. Pour lukewarm
syrup over the ghalactoboureko. Allow
cooling before serving.