How To Make Galaktoboureko Recipes

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GALAKTOBOUREKO

This is a recipe that my mom got from a coworker and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do.

Provided by GAPGIRL

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 15

Number Of Ingredients 12



Galaktoboureko image

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.

Nutrition Facts : Calories 391 calories, Carbohydrate 55.7 g, Cholesterol 108.6 mg, Fat 15.4 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 8.5 g, Sodium 244.9 mg, Sugar 38.1 g

6 cups whole milk
1 cup semolina flour
3 ½ tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
6 eggs
½ cup white sugar
1 teaspoon vanilla extract
¾ cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar

GALAKTOBOUREKO

This recipe is delicious and it was one of my favorite desserts growing up. Its Greek like me! You'll love it. It takes a bit of time to make like most Greek dishes do, but it came out delicious the first time I made it. Im sure it will work for you. The only extra tips I should include are :for the custard make sure to whisk continuously and keep the heat low to medium. No one likes burnt or clumpy custard. Also do not boil the syrup for too long. The first time I made this dish I let it boil for 15 minutes and it became a little too sticky. Oh and work fast with the phyllo and butter generously! You'll do fine!:)

Provided by antyris

Categories     Pie

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 11



Galaktoboureko image

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.

2 quarts whole milk
1 1/2 cups granulated sugar
1 cup unsalted butter
1 cup cream of wheat (or use 2 cups sugar instead of 1 1/2 and 3/4 a cup cream of rice)
1/4 cup cornstarch
10 large eggs
1 tablespoon grated lemon peel
16 phyllo pastry sheets
2 cups water
2 cups granulated sugar
1 tablespoon lemon juice

TRADITIONAL GALAKTOBOUREKO

Great Greek dessert. Lemony semolina custard in a phyllo crust with lemon syrup. The Greek traditional way of making it. I hope you will enjoy it as much we Greeks do!

Provided by NIKOLETTA

Categories     World Cuisine Recipes     European     Greek

Yield 12

Number Of Ingredients 11



Traditional Galaktoboureko image

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.

Nutrition Facts : Calories 471.9 calories, Carbohydrate 71.9 g, Cholesterol 143.7 mg, Fat 16.2 g, Fiber 0.9 g, Protein 10.9 g, SaturatedFat 8.8 g, Sodium 250.9 mg, Sugar 52 g

6 cups milk
7 eggs
1 cup semolina
¾ cup white sugar
2 tablespoons butter
1 teaspoon grated lemon zest
½ cup butter, melted
12 sheets phyllo dough, thawed
2 cups white sugar
1 cup water
1 teaspoon grated lemon zest

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.

Provided by PalatablePastime

Categories     Dessert

Time 2h

Yield 24-48 pieces

Number Of Ingredients 14



Greek Galaktoboureko image

Steps:

  • 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).

2 cups sugar
1 cup water
1 tablespoon finely grated orange rind
1 tablespoon orange flower water
3 tablespoons orange juice
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
1/2 cup unsalted butter, melted
1 lb phyllo dough, thawed

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