Post by yaya on Jun 15, 2005 18:36:38 GMT -5
Orange Milk Pie - Galaktoboureko Portokali
4 cups milk
4 tablespoons unsalted butter, plus 1 stick
(1/4 pound) unsalted butter, melted, for brushing phyllo
1/3 cup sugar
1/2 cup uncooked regular farina
4 eggs
3 tablespoons orange juice concetrate, undiluted
1 teaspoon vanilla extract
1/2 pound filo pastry
Orange Syrup:
1 cup water
1 1/2 cups sugar
1 cinnamon stick
2 whole cloves
2 teaspoons grated orange peel
Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly and bring mixture slowly to a boil. Remove from heat. Beat eggs in a bowl until they are frothy and lemon-colored. Slowly stir hot farina mixture into egg mixture. Add orange juice concentrate and vanilla extract. Set aside to cool.
Preheat oven to 400 degrees.
Line a 9 x 12-inch baking pan with 1 sheet of filo (some of which should hang over the pan) and brush with butter. Layer 5 more sheets of buttered filo in the pan so that bottom and sides are completely covered, with some overhang on all edges. Pour in cooled custard. Cover with 1 sheet of filo, brush with butter. Layer 5 more individually buttered sheets of filo on top, and fold in overhang. With a sharp knife, slice through top layers of filo, marking off 2-1/4-inch squares or diamond shapes.
Bake for 10 minutes, reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.
While pastry bakes, prepare the syrup:
Place ingredients in a large saucepan, bring to a boil, and simmer for 10 minutes. Let cool. Place pastry pan on a rack and cool for 5 minutes. Pour cooled orange syrup over galaktoboureko. Cut all the way through and serve at room temperature.
4 cups milk
4 tablespoons unsalted butter, plus 1 stick
(1/4 pound) unsalted butter, melted, for brushing phyllo
1/3 cup sugar
1/2 cup uncooked regular farina
4 eggs
3 tablespoons orange juice concetrate, undiluted
1 teaspoon vanilla extract
1/2 pound filo pastry
Orange Syrup:
1 cup water
1 1/2 cups sugar
1 cinnamon stick
2 whole cloves
2 teaspoons grated orange peel
Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly and bring mixture slowly to a boil. Remove from heat. Beat eggs in a bowl until they are frothy and lemon-colored. Slowly stir hot farina mixture into egg mixture. Add orange juice concentrate and vanilla extract. Set aside to cool.
Preheat oven to 400 degrees.
Line a 9 x 12-inch baking pan with 1 sheet of filo (some of which should hang over the pan) and brush with butter. Layer 5 more sheets of buttered filo in the pan so that bottom and sides are completely covered, with some overhang on all edges. Pour in cooled custard. Cover with 1 sheet of filo, brush with butter. Layer 5 more individually buttered sheets of filo on top, and fold in overhang. With a sharp knife, slice through top layers of filo, marking off 2-1/4-inch squares or diamond shapes.
Bake for 10 minutes, reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.
While pastry bakes, prepare the syrup:
Place ingredients in a large saucepan, bring to a boil, and simmer for 10 minutes. Let cool. Place pastry pan on a rack and cool for 5 minutes. Pour cooled orange syrup over galaktoboureko. Cut all the way through and serve at room temperature.