Syrup:
2 1/2 cups water
2 1/2 cups sugar
1 tsp lemon rind and/or lemon wedge
1 cinnamon stick
~1 tsp orange juice or rind (optional)
Filling:
6 cups milk
1 cup farina or cream of wheat
5 eggs, separated
1/2-1 cup of sugar
1 tsp vanilla
1 Tbsp butter, melted and additional butter for the phyllo
20 leaves of phyllo (pastry dough)
In a saucepan, combine water, sugar, lemon/orange and cinnamon stick. Bring to a boil and simmer for 10 min. Strain and cool.
In a 6-quart pot, combine milk, egg yolks, sugar, vanilla and butter. Make sure the egg yolks are broken up. Let the mixture heat up but do not bring it to a boil yet. Add the farina or cream of wheat. Stir constantly until it begins to thicken. When it boils, be careful because it will make big bubbles. Cook for 2-3 minutes, and then remove from heat.
Optional: Beat the egg whites until soft peaks form, and then fold it into the mixture after it has cooled.
Preheat oven to 375F/190C. Place 10 sheets of phyllo in buttered 9" by 13" pan, brushing each sheet with melted butter. The bottom layers should come up the sides of the pan. Then add the filling, and fold over the phyllo from the sides of the pan, to create a shell holding in the filling. Put 10 layers of phyllo on top, each brushed with butter, and cut to the exact size of the pan. Bake at 375F/190C for 30-35 minutes, or until golden brown. As soon as you remove it from the oven, pour the cold syrup over the dessert. Tip: do not pour all the syrup right away, but start with 3/4 of it. If it gets absorbed, then add more, otherwise your galaktoboureko might come out very soupy.
Kali oreksi!