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Rania's Recipes: Galatoboureko

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Feb 24, 2010 8:02 am US/Eastern

Rania's Recipes: Galatoboureko

PITTSBURGH (KDKA) ― If you're looking for a tasty dessert to make for your next party, or even just as a special treat for yourself, be sure to try Rania Harris' Galatoboureko.

Galatoboureko

1 quart milk
1 ¾ cups sugar
¾ cups farina
1 cup butter
10 eggs - separated
2 teaspoons grated orange rind
1 teaspoons vanilla
2 jiggers Cointreau
1# filo
1# melted clarified butter

Syrup:

1 cup water
1 ½ cups sugar
1 teaspoon vanilla
2 jiggers Cointreau

In a large saucepan heat milk and ½ of the sugar over low fire until warm. Add farina slowly, stirring constantly until thickened and smooth. Add the butter and stir until completely blended. Remove from fire and add vanilla, orange rind and liqueur. Stir well and allow to cool. Beat egg yolks and remaining sugar until †thick and lemon colored. Beat egg whites until stiff and fold into yolks. Add farina mixture and stir well. Allow to cool.

Butter 9x13"" pan and line with 1/2 of the filo, buttering each piece. Pour the cooled custard mixture into the pan, and spread evenly. Top with remaining filo (buttering each piece). Score into 3" squares.

Bake for 1 hour at 350 degrees. Remove from oven and pour cooled syrup over.

Syrup:

Bring all ingredients to boil except for vanilla and liqueur. Boil gently for 15 minutes. Add vanilla and liqueur. Remove from fire and cool.
1 stick cinnamon
2 teaspoons orange peel

To make into rolls:

Cut pastry in half along the length. Butter each layer. At bottom of the pastry, place a large tablespoon of filling. Fold over sides and roll up from the bottom to top (jelly roll fashion). May be frozen at this point.
When ready to serve, place frozen rolls on baking sheet and bake at 350 oven for about 30 minutes or until nicely browned.

(© MMX, CBS Broadcasting Inc. All Rights Reserved.)

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