MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: GALAKTOBOUREKO
  Categories: Foreign, Desserts
       Yield: 20 servings
  
       6 c  Milk
       1 c  Fine semolina
   3 1/2 tb Cornstarch
       3 c  Granulated sugar
     1/4 ts -Salt
       6    Eggs
       1 ts Vanilla extract; opt
       1 tb Butter
      12    Commercial filo sheets
     3/4 c  Butter; melted & hot
       1 c  -Water
       1    Lemon or orange (peel only)
       2 tb Fine brandy or cognac (opt.)
  
   In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a
   boil; do not allow it to scorch.  Meanwhile, sift the semolina,
   cornstarch, 1 cup of the sugar, and salt together and gradually add
   to the boiling milk, stirring constantly with a wooden spoon.  Cook
   slowly over medium heat until the mixture thickens and comes to a
   full boil, then remove from the heat. Beat the eggs on high speed of
   an electric mixer. Gradually add 1/2 cup sugar and continue beating
   until very thick and fluffy, about 10 minutes, then add the vanilla.
   Stirring constantly, add eggs to the hot pudding. Partially cover the
   pan and allow to cool.  Butter a 9 x 12 x 3-inch baking pan and cover
   the bottom with 7 sheets of the filo, brushing butter generously
   between each and making sure that a few sheets come up the pan sides.
   Pour the custard into the pan over the filo. Cover with the 5
   remaining sheets, brushing butter between each and on the surface.
   With the tip of a very sharp knife, score the top filo sheets into
   square or diamond shapes, being careful not to score as deeply as the
   custard. Bake on the center rack of a moderate (350 F) oven for 40 to
   45 minutes, until crisp and golden chestnut in color and the custard
   is firm. Meanwhile, boil the remaining 1-1/2 cups sugar with the
   water and lemon or orange peel for 5 minutes.  Add the brandy or
   Cognac, if desired, and set aside. Remove the galaktoboureko from the
   oven and set on a cake rack.  Spoon the hot syrup over the entire
   galaktoboureko, particularly the edges. Cool thoroughly before
   cutting and serving.  Store in the refrigerator. From: “The Food of
   Greece” by Vilma Liacouras Chantiles.  Avenel Books, New York.
   Source: Karen Mintzias I-Cooking
  
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