My Greek Cousin Mary's Galaktopouriko

A piece of Galaktopureko while it is still hot. After it is refrigerated, it takes on a smooth texture.

Ingredients:
For the syrup:
2-3 cups water
2-3 cups sugar

For the filling:
8 eggs
8 cups of milk

2-3 cups sugar
3/4 cup of Farina
2 tsp of whisky/brandy, or a slice of lemon, or a tsp of rose water

2 tsp vanilla
4 tsp of butter
2 sticks of butter

Directions:
1. In a large saucepan, crack your 8 eggs and fold in your sugar until you get a thick slurry. Add in half of the farina, and set the rest aside.

2. In a separate saucepan on high heat, heat the 8 cups of milk (whole or 2%) until scalding. I usually don't let it boil, just until I know it is very hot.

3. Add a ladleful of milk at a time to the egg-sugar mixture, mixing thoroughly each time. When all the milk has been added, add the remaining farina. Heat for a few minutes, on med-high heat until the Farina "grows" and you begin to see it boil. Stir constantly, but slowly to make sure nothing sticks to the bottom of the pan. When you have a thick consistency, turn off the heat. Stir in the 4 tablespoons of butter, and the flavoring of your choice (liquor, lemon or rose). Let cool completely.

4. While it cools, have someone else stir it to ensure that a crust doesn't form on top. If no one else is available, stir it intermittently while preparing the next step.

5. The filo should take 20-30 minutes to defrost at room temperature, leave it inside the package. When you are ready to begin, unwrap it and roll it out. If you think you need to, you can cover it with a damp cloth to keep it from drying out. Have the butter in a bowl melted and ready to go, with a brush for brushing the sheets of filo.

6. Begin the first layer. Butter the tray, and place the first sheet of filo into the tray. Butter the top of that sheet and repeat until you have 8 sheets. When the filling is completely cooled, pour it into the tray, and begin the top layer. The top layer should also have 8 layers of buttered filo sheets.

7. Cutting the Galaktopouriko is the hardest part. Do it the best you can, it is your guideline as to where to cut after it is baked. It will not be possible to cut the filo after it is baked.

8. Place the tray into the oven at 350 degrees for 45 minutes. The top should be golden brown.

9. While the Galaktoboureko is in the oven, prepare the syrup. Take your 3 cups of sugar and 3 cups of water and bring to a full and rapid boil, and then set it aside to cool.

10. When you remove your tray from the oven, place it on a cool surface. Immediately pour the room temperature syrup over it one ladle at a time. Start with each corner, and pour slowly. You do not want the farina to come up from under the filo, or have the filo shift on you. Trace the lines with your sharp knife to help the syrup go deep into the dessert. You may not have to use all the syrup. When cooled, place in the refrigerator. This dessert needs to be refrigerated. Wait at least a hour or two before serving warm. It is best to wait until the next day. Enjoy!

Behind this recipe:

This dessert was taught to me by my cousin Mary last Thanksgiving. It is always a special treat when we get to see Mary and Tony, it usually means lots of laughter, good food, greek dancing and old family stories. 

 There is one story my Uncle John used to tell us about Mary when she was little. Apparently she found him and his buddies playing poker in the backyard. She first told them in Greek that yiayia said they shouldn't be gambling, because it was bad. But his friends did't understand Greek.  So naturally, being intelligent and quick minded, she proceeded to say it again, but this time in English. This made them laugh so hard they had to stop the game. 

Mary and I making Galaktoboureko Thanksgiving 2012

Baklava

This recipe is for the Greek dessert Baklava. It is a dessert that requires a lot of work, but with patience and maybe a little help from mom- it is possible. There is so much to say about this dessert, I have been making it for 6 years, and over those years I have learned the right way and wrong way of making it. But I will save that for the end...

Ingredients:

For nut mixture:
1 lb pastry sheets (phyllo)
1 lb. sweet butter
2-2 ½ lbs chopped walnuts
½ tsp cinnamon
½ lb. chopped, blanched almonds
¼ cup sugar         

For Syrup:
6 cups sugar
3 cups water
¾ cup honey
slice of lemon
1 cinnamon stick                              

Directions: 

1. Grind walnuts and almonds coarsely in a food processor. Mix in the sugar and cinnamon. 

2. Melt butter in large bowl. 

3. Line 10” by 15” baking pan with one sheet of filo, brush with butter. Repeat 6 times to form the bottom layer. Sprinkle half of the nut mixture. 

4. Add 6 more layers of the filo, buttering each sheet. Add the remaining mixture. Top off with 8 sheets of filo. 

5. Cut into squares or diamonds with a sharp knife. Pour remaining butter over pastry.  Bake at 375 for 30 minutes, then at 350 for 30 minutes or until golden brown.

6. While pastry is baking, make the sugar syrup. Boil water and sugar with the lemon slice and the cinnamon stick to form a thin syrup. Stir in honey and cool.

7. After removing pastry from the oven, pour most of the honey syrup over pastry.

My godmother Aunt Janet and I at my grandma's house -1991

I debated whether or not to post this recipe, in fact I'm still conflicted over it. I feel like I am not doing my job as the newest baklava recipe guardian. This recipe has been passed down from generation to generation. I don't know how it is in other families, but in ours everyone has a specialty. Some recipes are guarded and others shared. This recipe was always made by my Godmother Aunt Janet. I started making it 6 years ago when she taught me, and somewhere along her illness it became associated with me. She made it before me and Aunt Irene made it before her. I am so proud to finally have an "associated" recipe, although I wish she were still able to make it too. I know how to make this in my sleep or even blindfolded. Although the recipe is given above, I do have tricks and little tips that I will have to keep secret (only for this recipe!)- until its time to teach my goddaughter one day. Enjoy! 

My goddaughter Gabriella and I on Thanksgiving 2013. I absolutely love her.