2 pkgs. ready made fillo leaves
1 cup melted butter
Filling
1 1/2 liters milk
7 tbs. rice flour
5 tbs. corn flour
1 cup sugar
1 tsp. vanilla
Syrup
2 1/2 cups water
3 1/2 cups sugar
1 cinnamon stick
1 peel from a lemon
In a medium sauce pan mix the cold milk with the flours. Put over medium heat and, stirring constantly, add the sugar and vanilla. Keep stirring until the mixture thickens. Set aside.
Butter a baking pan. Melt the remaining butter. Spread a pastry sheet into the pan, and brush it with butter. Continue to layer pastry and butter for 7 – 8 sheets. Pour the filling over the pastry leaves, and continue to layer another 7 – 8 leaves again. Tuck in any edges of fillo by folding them under the last layers with a generous brush of butter. Finish off the top layer by brushing with butter and scoring diamond shapes (Baklava Style) into the fillo with a sharp knife – but not cutting through.
Bake at 350°F for about 30 minutes.
While the Galaktombouriko is baking, make the syrup. In a medium sauce pan combine all the ingredients and simmer for about 10 minutes. When you remove the pie from the oven, pour the syrup over it. Let it cool