|Layering the filo dough|
A buttered 12"X18" baking pan is lined w/ 7-8 filo dough leaves, buttering each layer and cross-layering them so as to avoid potential syrup leaks. Then the custard mixture is added. Then more fila, scoring the top (one way only). And the yalaktoboureko is ready to be baked at 325-350 degrees (depending on your oven). Last but not least, 1 1/2 c. syrup (sugar & water, simmered until thick and then cooled) is poured on top and distributed evenly. Not too much syrup, please!
|Gayle and the finished product|
Viola! When I add the pictures to this blog post you will see exactly what I mean...But just so you know: when I grow up, I want to be a yalaktoboureko-maker, too.
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