Name: Orange Galatoboureko
Ingredients: 4 c Milk; 1/4 c Unsalted butter; 2 c Unsalted butter, melted, for brushing; 1/3 c Sugar; 1/2 c Farina; 4 Eggs; 1 tb Grated orange peel; 1 ts Vanilla; 1 lb Phyllo pastry; 1 1/2 c Sugar; 1 c Water; 1 Cinnamon stick; 2 Whole cloves; 2 ts Grated orange peel; 2 tb Grand Marnier, (up to 3)

We all admire and adore the baby Jesus born in the manger, but what we must mainly admire and adore is the Man on the cross – the fact that Jesus was born ultimately to die. He didn’t die because the Jews and Romans finally we able to put an end to this supposed troublemaker. He didn’t die because God wanted to show us an example of commitment to a cause or how to pay the definitive sacrifice or how to demonstrate humility or show love that is willing to suffer for friends. In a sense these are all true, but the ultimate reason Jesus died on the cross is because that was His primary mission to take away the sins of the world. 1 Peter 2:24, “He Himself bore our sins in His body on the cross.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Cakes, Taste	24	Servings

INGREDIENTS

4	c	Milk
1/4	c	Unsalted butter
2	c	Unsalted butter, melted, for brushing
1/3	c	Sugar
1/2	c	Farina
4		Eggs
1	tb	Grated orange peel
1	ts	Vanilla
1	lb	Phyllo pastry
1 1/2	c	Sugar
1	c	Water
1		Cinnamon stick
2		Whole cloves
2	ts	Grated orange peel
2	tb	Grand Marnier, (up to 3)

INSTRUCTIONS

ORANGE SYRUP
Preheat oven to 350 degrees F. Make filling: scald milk in a large saucepan
and stir in 3 cup butter and sugar. Gradually add farina, stirring
constantly, and bring mixture slowly just to a boil. Bea t eggs until
frothy and lemon-colored. Slowly add farina mixture, stirring constantly.
Stir in orange peel and vanilla. Set aside to cool.
Line a 9x12-inch baking pan with a sheet of phyllo, allowing some to
overhang on one side. Brush with butter. Layer 4 more sheets of phyllo,
buttering each one, until bottom and sides of pan are comp letely covered
and 2 to 3 inches of phyllo overhang edges on all sides. Pour in cooled
custard. Cover with a sheet of phyllo cut to fit top of pan and brush with
butter. Layer 4 more buttered sheets of phyllo on top and fold in overhang
to seal custard inside. With tip of a very sharp knife score top phyllo
sheets into square or diamond shapes, taking care not to cut into custard
layer. Bake for 40 to 45 minutes, or until crisp. Cool 5 minutes on a rack.
Meanwhile make syrup: In a small saucepan combine sugar, water, cinnamon
stick, cloves and peel. Bring to a boil, stirring, until sugar dissolves.
Reduce heat and simmer 5 minutes. Remove from heat, add Grand Marnier and
let cool. When syrup is lukewarm, pour over warm pastry. Let cool
thoroughly to room temperature before cutting and serving.
>From Taste Show #TS4694
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997

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