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


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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