---------- Recipe via Meal-Master (tm) v8.01
       Title: Galaktoboureko
  Categories: Ethnic, Desserts
       Yield: 20 servings
       6 c  Milk                                1 tb Butter
       1 c  Fine semolina                      12    Commercial filo sheets
   3 1/2 tb Cornstarch                        3/4 c  Butter; melted & hot
       3 c  Granulated sugar                    1 c  -Water
     1/4 ts -Salt                               1    Lemon or orange (peel only)
 	    6	 Eggs				     2 tb Fine brandy or cognac
       1 ts Vanilla extract; opt           
   In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a boil;
   do not allow it to scorch.  Meanwhile, sift the semolina, cornstarch, 1 cup
   of the sugar, and salt together and gradually add to the boiling milk,
   stirring constantly with a wooden spoon.  Cook slowly over medium heat
   until the mixture thickens and comes to a full boil, then remove from the
   heat. Beat the eggs on high speed of an electric mixer. Gradually add 1/2
   cup sugar and continue beating until very thick and fluffy, about 10
   minutes, then add the vanilla.  Stirring constantly, add eggs to the hot
   pudding. Partially cover the pan and allow to cool.  Butter a 9 x 12 x
   3-inch baking pan and cover the bottom with 7 sheets of the filo, brushing
   butter generously between each and making sure that a few sheets come up
   the pan sides.  Pour the custard into the pan over the filo. Cover with the
   5 remaining sheets, brushing butter between each and on the surface. With
   the tip of a very sharp knife, score the top filo sheets into square or
   diamond shapes, being careful not to score as deeply as the custard. Bake
   on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until
   crisp and golden chestnut in color and the custard is firm. Meanwhile, boil
   the remaining 1-1/2 cups sugar with the water and lemon or orange peel for
   5 minutes.  Add the brandy or Cognac, if desired, and set aside. Remove the
   galaktoboureko from the oven and set on a cake rack.  Spoon the hot syrup
   over the entire galaktoboureko, particularly the edges. Cool thoroughly
   before cutting and serving.  Store in the refrigerator. From: “The Food of
   Greece” by Vilma Liacouras Chantiles.  Avenel Books, New York. Source:
   Karen Mintzias I-Cooking