Galactoboureko

"Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. Posted for Zaar World Tour II '06"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
12
Serves:
15
Advertisement

ingredients

Advertisement

directions

  • Pour milk into a large saucepan, and bring to a boil over medium heat.
  • In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps.
  • When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon.
  • Cook, stirring constantly until the mixture thickens and comes to a full boil.
  • Remove from heat, and set aside. Keep warm.
  • In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
  • Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it inches
  • Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
  • Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set.
  • In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil.
  • When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving.
  • Store in the refrigerator.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes