Greek Galaktoboureko
"This is my husband's favorite Greek dessert. It is like a baklava, except there is custard inside, all nice and ewwy-gooey. He gets all ewwy-gooey, too when he has this."
- Ready In:
- 2hrs
- Ingredients:
- 14
- Yields:
-
24-48 pieces
ingredients
-
For the Syrup
- 2 cups sugar
- 1 cup water
- 1 tablespoon finely grated orange rind
- 1 tablespoon orange flower water
- 3 tablespoons orange juice
-
For the Custard
- 2 quarts milk
- 1 cup sugar
- 1 cup cream of wheat
- 1⁄2 cup unsalted butter
- 12 large eggs
- 2 teaspoons vanilla
- 1 pinch salt
-
For the Pastry
- 1⁄2 cup unsalted butter, melted
- 1 lb phyllo dough, thawed
directions
- Note: Orange flower water can be found in Middle Eastern grocers, near where they sell the Rose water.
- To make the syrup, place all syrup ingredients in a saucepan and bring to a boil.
- Cook for 10 minutes, skimming off any foam; remove from heat and cool.
- To prepare the custard, place milk and sugar in a small saucepan and heat until very hot; stir in Cream of Wheat, then add butter and salt.
- Cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature.
- Beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly.
- Preheat oven to 350 degrees F.
- To prepare pastry, grease an 11x17-inch baking pan with butter.
- Unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out).
- Lay 1 sheet of phyllo across the baking sheet and brush with butter (use a pastry brush for this) (cover remaining phyllo while you do this).
- Repeat with more sheet of phyllo to make an 8-sheet layer.
- Pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula.
- Repeat the process of the phyllo, covering the custard with 8 more buttered sheets.
- When you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie).
- Place the galaktoboureko in a preheated oven and bake for 45-60 min, or until custard is set and the pastry shakes loose from the edges of the pan.
- Allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry.
- Allow it to cool completely before cutting and serving (it is best served chilled or at room temp).
- Serves up to 48, depending on size (diamond shape is the recommended cut).
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Reviews
-
LOVED IT! Sue, this is my very favorite dessert, but I'd never had it with the orange flavoring. Wow, absolutely over-the-top delicious! It was the perfect ending to our Greek Father's Day meal. Thank you so much for posting and tell your husband he's got great taste, in dessert and in women :lol: Made for ZWT, please see my rating system as I rate tougher than most. -
it was a home and away star that got me interested in this tart.... in australia we have a traditional pastry called "Vanilla Slice" i am wonder if this was the original -
This was GRRREAT, I wasn't sure what to expect with the cream of wheat, but I had two people tell me that they never even had anything as good in Greece. I should note that I didn't have any orange flower water so I just used a little more orage zest and a little more orange juice. I will most definately make this again. Thank you Sue L I just wish I knew how to pronounce it..LOL
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
