Directions

Heat oven to 375°

Combine cornstarch and sugar in a Dutch oven, whisk to combine.

Add 1C of milk to the cornstarch sugar mixture and whisk until smooth.  Gradually add the rest of the milk.

Place pot over a medium high heat and cook, stirring constantly until the mixture thickens and begins to boil.

Remove from the heat, and temper the beaten eggs by whisking several ladles of the hot milk mixture into the beaten eggs, and then slowly stir the tempered egg mixture into the pot with the remaining pudding.  Stir to thoroughly incorporate the eggs into the pudding, add the vanilla, and set aside.

Bruch a 9-inch pie plate with some of the melted butter.

Lay a piece of filo on the work surface and brush with melted butter.  Lay another sheet crosswise on top of the first sheet and brush it with melted butter.  Continue to crisscross and layer with butter until you have 4 sheets.  Gently spread the fourth sheet with orange marmalade in a 4-inch circle in the middle of the filo.

Continue to criss cross and layer the remaining filo.  Gently pick up the filo and press it into the buttered pie plate.

Spoon the pudding into the filo lined pie plate and fold the filo over the filling.  Brush the top layer of filo with amy remaining butter.  Sprinkle with cinnamon sugar and place the Galactobouriko on a rack in the middle of the preheated oven and bake 25-35 minutes or until the filo is golden brown.

Remove from the oven and drizzle with honey, cool completely before serving.

Serves 8

I think Galactobouriko is best eaten within 3 days of baking.  You can serve it room temperature the day it’s made, or refrigerate it over night.  Chilling it makes the custard more firm.