Galatobouriko (Greek Custard Pastry)

Prepare the syrup first. In a small sauce pan, combine sugar, honey and water. Bring to a slow boil, stirring occasionally until sugar is completely dissolved. Add lemon juice and orange juice. Cook, stirring occasionally, over medium heat for 10 minutes. Remove from heat and set aside.

Heat oven to 350ºF.

For the custard, in a 4-quart saucepan, mix butter and milk. Bring to a boil over medium heat, stirring constantly. Add farina and cook for 5 minutes, continuing to stir to prevent lumps. Remove from heat.

In a large bowl, combine eggs, sugar and vanilla. Slowly add 1 cup of the hot mixture to the bowl and blend. Return egg mixture to the saucepan and stir until smooth and thick. Set aside to cool.

Brush a 9 x 13 x 2 inch baking dish with melted butter. Place 8 filo sheets on bottom of pan, brushing between each one with melted butter. Place an additional 4 filo sheets in pan, allowing the edges to drape over each of the 4 sides of the pan. Brush with melted butter.

Pour filling into the filo-lined pan and spread evenly. Fold overlapping filo sheets to envelop the filling. Top pastry with remaining filo, brushing with melted butter.

Score the dough through the top layers of filo with a sharp knife 4 times lengthwise. Pour any remaining butter over the top of the pastry (this keeps the filo from drying out during baking).

Bake in preheated 350ºF oven for 1 hour or until pastry is golden and puffed. Remove pastry to a rack and cool for 5 minutes. Spoon cooled syrup over pastry and allow to stand for 30 minutes.

Cut into 40 diamond shaped pieces. Enjoy this authentic, luscious Greek dessert!