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| Galaktoboureko Ingredients 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 phyllo pastry ORANGE SYRUP 1 cup water 11/2 cups sugar 1 cinnamon stick 2 whole cloves 2 teaspoons grated orange peel Preparation 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 phyllo (some of which should hang over the pan) an dbrush with butter (keep unused phyllo covered with plastic wrap; see Working with Phyllo Pastry.) Layer 5 more sheets of buttered phyllo 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 phyllo; brush with butter. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang. With a sharp knife, slice through top layers of phyllo, marking off 21/4-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. Yield |
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| Karidopita Ingredients 12 eggs, separated 1 1/2 cups sugar 1 teaspoon vanilla extract 3 cups finely chopped walnuts 3 cups finely chopped blanched almonds 16 pieces zwieback, crushed fine 1 tablespoon grated orange peel RUM SYRUP 2 cups sugar 4 1/2 cups water 1 cinnamon stick 1 lemon slice 1/2 cup light rum Preparation Preheat oven to 350 degrees. In a large bowl, beat egg whites untill stiff. In another bowl, beat yolks with sugar until thick and pale in color. Beat in vanilla extract. In another bowl, mix together nuts, zwieback, and orange peel. Gradually fold beaten egg whites into yolk mixture and fold in nut mixture. Pour butter into a greased 16x13x3-inch pan and bake for 1 hour, or until cake tester comes out clean. While cake is baking, make the syrup: In a saucepan, combine sugar, water, cinnamon, and lemon. Bring to a boil, and simmer until sugar is dissolved, about 5 minutes. Remove from heat and stir in rum. Immediately pour hot syrup over hot cake. Cover with aluminum foil. After cake has cooled completely, cut into diamond-shaped pieces. Note: Cake can be frozen, once it has been cut. Serve at room temperature. Note: This recipe can be halved and baked in a 13x9x2-inch pan. Variation: Use all walnuts or all almonds, if desired. Yield 48 servings. |
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