Galaktoboureko

Recipe by GingerlyJ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 24
YIELD: 24 bars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a deep saucepan, heat milk and semolina, stirring constantly until it reaches the boiling point.
  • Remove from heat; cool 5 minutes.
  • In a bowl, beat eggs and sugar until fluffy.
  • Add the semolina mixture.
  • Add 1/2-cup of the melted butter and lemon rind; blend well.
  • Place 8 phyllo sheets in a buttered 13 x 9-inch baking pan, BRUSHING EACH sheet generously with melted butter.
  • Allow phyllo to extend up sides of pan.
  • Spread filling evenly over phyllo; fold overhanging phyllo over the filling and brush with butter.
  • Cover with 8 buttered phyllo sheets, which have been trimmed to fit pan.
  • With a sharp knife, score only through the top phyllo layers making 4 equal rows, lengthwise.
  • Sprinkle a few drops of cold water over top.
  • Bake at 350 degrees Fahrenheit for 45 minutes.
  • Drizzle cold syrup over hot pastry.
  • Return to oven for 5 minutes.
  • Let stand 2 hours before serving.
  • Cut into diamonds or squares.
  • Galaktoboureko is best served the day it is made. Refrigerate any leftovers. This tends to get a bit soggy after a couple days.
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