Galactobouriko

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   In a large saucepan, combine milk, cream, sugar, and 1 stick of butter. Heat until butter melts, then add farina and cook over a low flame until mixture thickens, stirring constantly. Remove from heat and set side.
3. 3
   Beat eggs; stir into the farina mixture. Then, using a hand mixer, beat for about 5 minutes. (With a KitchenAid you will only need about 3 minutes.) Stir in vanilla.
4. 4
   Melt butter. With a pastry brush, oil your baking pan with a little of the butter.
5. 5
   Place 8 sheets of phyllo in your pan, one at a time, brushing each one with butter before laying down the next. Pour slightly cooled custard mixture over these sheets. Cover with 5 more phyllo sheets, buttering between each one. Fold in edges so filling will not overflow.
6. 6
   Bake in the preheated oven until golden brown, about 45 minutes. Remove from oven and, while still hot, pour cooled syrup over top.
7. 7
   Combine syrup ingredients and boil gently. Let syrup cool before pouring on top of hot pastry.