6 eggs
3/4 cup honey
1 1/2 cups cream of wheat (rice flour or fine semolina may also be used)
7 cups milk
1 Tbs lemon juice
3 Tbs butter
1 1/2 lbs pastry sheets (phyllo)
Vegetable or butter spray

1 1/2 cups honey
1 cup water
1 Tbs lemon juice

Procedures :
Beat the eggs with the sugar until thick. Add milk, cream of wheat, and flavoring. Cook over low heat until mixture thickens stirring continuously. Remove from heat; add 3 Tbs butter. Coat 9x12x2 baking pan with cooking/butter spray and lay 2/3 of pastry sheets, spraying each with butter spray. The edges of the pastry sheets should come up above the top of the pan. Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the mixture. Cover with the remaining pastry sheets, spraying between each sheet. Spray top. Cut through the first 3 pastry sheets in 3 inch squares and sprinkle with water. Bake in a moderate oven for 45 minutes. Allow to cool. Boil the sugar, water and lemon juice for 5 minutes. Pour lukewarm syrup over ghalatoboureko. Can be served warm or cool.
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Category : Greek

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