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			   GALAKTOBOUREKO
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                             (Milk Pie)


Ingredients 

Filling
7 eggs
230 gr. caster sugar
100 gr. semolina 
850 ml creamy milk
1 vanilia pod, or 3-4 drops vanilia essence 
30 gr. unsalted butter 

Pastry
1500 gr. fyllo pastry
120 gr. unsalted butter, melted

Syrup
150 ml water 
1 cinnamon stick, or some lemon peel 
170 gr. caster sugar
1 tablespoon lemon juice 

Serves 8

o Bring the milk with the vanilla pod to the boil gently, (If you are using
  vanilla essence do not add it yet).
o Withdraw from the heat, take the vanilla pod out and gradually add the
  semolina to the milk while stirring continuously with a wooden spatula.
o Return to a gentle heat and cook for about 5 minutes, stirring continuously,
  until the mixture has thickened.
o Take off the heat, mix in the butter and let it cool for 10 minutes.
o Beat the eggs with the sugar until they get pale and fluffy and gradually
  add to the cooled mixture while stirring.
o If using vanilia essence add it at this stage.
o Return to a gentle heat for a further 2-3 minutes, stirring continuously,
  then withdraw from the heat.
o While working with the pastry, stir the mixture occasionally to prevent a
  crust from forming on top.
o Butter a roasting dish approximately 39 x 28 x 20 cm.
o Prepare the fyllo pastry and fill in the typical fyllo-pastry way (a couple
  of layers of fyllo well oiled, some stuffing, some more layers well oiled,
  more stuffing, etc.)
o Bake in a preheated oven, gas no. 4/ 350 grades F/ 180 grades C, for 45
  minutes until pale golden.
o Take out and cool for 10 minutes while you make the syrup.
o Dissolve the sugar in the water, add the aromatics and lemon juice and
  boil gently for 5-7 minutes until slightly thickened.
o Let the syrup stand for 5 minutes, then remove the aromatics and slowly
  pour all over the galaktoboureko.
o Once the syrup has been absorbed, cut and serve (if you can wait that much!)
o You may, if you like, replace the vanilla with cinnamon and nutmeg powder.
o Galaktoboureko is at its best eaten fresh, preferably when it is still warm,
  but is still good the next day. No need to keep it in a refrigerator unless
  the weather is particularly hot.

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			GALAKTOBOUREKO PORTOKALI
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			   (Orange Milk Pie)  

Cool custard covered with phyllo pastry. This particular
recipe is made with orange.

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

2 dozen.