GALOTOBOUREKO

Steps:

• Preheat the oven to 350°.
• First make the filling: Heat the milk, then slowly add the farina, stirring constantly.
• Add the salt and boil, stirring, 5 minutes.
• Beat 3/4 cup sugar into the eggs and fold into the farina; continue cooking, stirring constantly, 3 more minutes.
• Add the 6 Tbs butter and stir until absorbed.
• Remove the filling from the heat, add the vanilla and cinnamon, and cool, stirring occasionally.
• Next prepare the pastry: Brush a 15 X 12-inch baking dish with melted butter and lay in 12 sheets of filo, brushing each sheet with melted butter.
• Spread the farina mixture over the pastry and cover with the rest of the filo, also brushed with butter.
• Pour any remaining butter over the top.
• Cut through the top (but NOT the bottom) layer of the pastry into approximately 2-inch squares.
• Bake 45 minutes.
• Cool to lukewarm.
• While the pastry is baking, make the syrup: Combine the water, 1 cup sugar and honey; boil for 10 minutes and let cool to lukewarm.
• When the galotoboureko has cooled, cut through the custard and bottom pastry layers.
• Pour the cooled honey syrup over the pastry and let cool completely before serving.