Authentic Galaktoboureko Recipes

Steps:

• 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 in. 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.

Steps:

• Preheat oven to 350°F.
• Bubble the milk in a large heavy pot over low heat. Add the sugar and stir until dissolved. Add ½ cup butter, the corn starch, and the cream of Wheat Increase the heat to medium and whisk constantly for 10 to 12 minutes until thick.
• In a bowl beat the eggs until fluffy and add the lemon peel. Gradually mix some of the hot mixture in with the eggs, whisking constantly. Then add the egg mixture to the cereal.
• Melt the remaining butter and butter up a 18 by 12 inch baking dish using a little brush.
• Next its time for the phyllo dough. Be sure to have thawed it in the fridge. Directions should be in the package. This step is very important. Trust me.
• Place a sheet of phyllo dough on the bottom and butter it.
• Now place a sheet so that it overlaps and hangs over (about 1.5 inches) the bottom edge of the dish, butter profusely. Place sheets so that they overlap the left side, then the right, the top, you get the idea all the while buttering them so that they don't dry up and rip. Butter the edges of the dish and the corners. If a sheet rips just carefully put another on top.
• After you've gone through this cycle 2 or three times, pour in the custard. Then carefully flip over the phyllo that hangs over each edge so that it wraps over the custard. Then add more sheets on top, buttering each one after you place it just as before. Using your little brush be sure to tuck in the corners.
• Cover with a little more butter using your brush and then cut only the top layers of phyllo into 24 squares. Do not make these incisions too deep, and perforated lines are ok too.
• Sprinkle with a little water and bake for 45 minutes to an hour until the top gets a little brownish.
• For the Syrup: Bring to a boil and then reduce to a simmer for 5-10 minutes until its a little thick. Add the lemon at the end.
• Pour on top. A tip my grandmother gave me was to either have a hot galaktoboureko with a cooled syrup or the other way around.

Steps:

• Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
• Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
• Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
• Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
• As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.

Steps:

• Pour milk into a large saucepan, and bring to a boil over medium heat.
• In a mixing 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, keeping 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.
• 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.