Recipe For Galaktoboureko Greek Custard

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 - GREEK CUSTARD PASTRY

Make and share this Galaktoboureko - Greek Custard Pastry recipe from Food.com.

Provided by tranch

Categories     Dessert

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 11



Galaktoboureko - Greek Custard Pastry image

Steps:

  • In a saucepan over medium heat add milk, sugar, semolina, 2 ounces butter, vanilla, salt and a sliver of lemon peel.
  • Bring to a boil, whisking constantly, until mixture thickens remove from heat and allow to cool slightly.
  • Beat eggs in a separate bowl then stir into milk mixture. Set aside. Preheat oven to 350 degrees.
  • Line a 9 X 13 buttered baking pan with half the sheets of phyllo, brushing each sheet with the melted butter and allowing the edges to overlap the sides.
  • Spread custard evenly over phyllo.
  • Cover with remaining sheets of phyllo, brushing each sheet with the melted butter.
  • Trim the edges and fold in carefully to seal the filling.
  • Brush the top with melted butter and seal edges with a bit of cold water.
  • Bake 45 minutes or until golden.
  • Meanwhile make the syrup; In a small saucepan combine the sugar, water, lemon juice and sliver of lemon peel and boil for 10 minutes.
  • When Galaktoboureko is done and still hot from the oven, spoon syrup over a little at a time until absorbed by the pastry.
  • Cool completely, cut into diamond shape and serve.
  • NOTES : This is best made the day before it is needed. It gives the pastry time to absorb the syrup and the filling to become firm.

Nutrition Facts : Calories 582.9, Fat 18.5, SaturatedFat 9.7, Cholesterol 149.7, Sodium 408.2, Carbohydrate 92.2, Fiber 1.5, Sugar 51.2, Protein 12.4

1 lb phyllo dough
2 pints milk
6 ounces sugar
6 ounces fine semolina
1/2 cup butter, melted, divided
1 teaspoon vanilla extract
1 pinch salt
6 eggs
12 ounces sugar
1 1/2 cups water
1 tablespoon lemon juice or 1 tablespoon lemon peel

GALAKTOBOUREKO - GREEK CUSTARD SLICE

Make and share this Galaktoboureko - Greek Custard Slice recipe from Food.com.

Provided by Coasty

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14



Galaktoboureko - Greek Custard Slice image

Steps:

  • Preheat oven to 180°C Bring milk and white sugar just to the boil in a saucepan over medium heat. Gradually add the semolina in a thin steady stream, stirring constantly with a wooden spoon.
  • Reduce heat to low. Cook, stirring, for 3-5 minutes or until mixture is smooth and thickens slightly.
  • Remove from heat and set aside for 15-20 minutes to cool slightly. Gradually add the eggs, 1 at a time, beating well after each addition until well combined. Add the vanilla sugar and lemon rind and stir until well combined.
  • Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Place 1 filo sheet in the base of a 24 x 30cm (base measurement) ovenproof dish and brush with a little melted butter. Top with another filo sheet and lightly brush with melted butter.
  • Repeat with another 10 filo sheets and melted butter to make a 12-sheet stack.
  • Pour semolina mixture over the filo in dish. Continue layering with remaining filo sheets and half the remaining melted butter to make another 12-sheet stack on top of the semolina mixture.
  • Use a small sharp knife to score top of galaktoboureko into 16 squares. Brush with the remaining melted butter. Bake in oven for 45 minutes or until golden.
  • Meanwhile, to make sugar syrup, place the sugar, water, lemon juice, cinnamon, cloves and orange peel in a saucepan and stir over medium heat until sugar dissolves.
  • Bring to a gentle simmer and cook, without stirring, for 10 minutes or until syrup thickens slightly. Strain syrup and discard cinnamon, cloves and peel.
  • Cut through marked lines on top of galaktoboureko. Pour over the hot syrup and set aside for 30 minutes to stand. Serve warm or at room temperature.

Nutrition Facts : Calories 359.7, Fat 16.7, SaturatedFat 9, Cholesterol 143.9, Sodium 291.2, Carbohydrate 39.4, Fiber 1.5, Sugar 1.3, Protein 12.4

1 liter milk
110 g white sugar
185 g semolina
4 eggs
40 g vanilla sugar
2 teaspoons lemon rind, finely grated
12 sheets phyllo pastry, halved crossways
75 g butter, melted
450 g white sugar
500 ml water
2 tablespoons fresh lemon juice
1 cinnamon stick
6 cloves
1 strip orange peel

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

GALAKTOBOUREKO (GREEK CUSTARD PIE)

Make and share this Galaktoboureko (Greek Custard Pie) recipe from Food.com.

Provided by evelynathens

Categories     Pie

Time 1h45m

Yield 20-24 serving(s)

Number Of Ingredients 12



Galaktoboureko (Greek Custard Pie) image

Steps:

  • Beat the eggs with the sugar until thick.
  • Add semolina, milk, zest and vanilla extract.
  • Cook over a low heat until mixture thickens, stirring continuously.
  • Remove from heat; stir in 4 tbsp butter.
  • Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
  • The edges of the pastry sheets should come up above the top of the pan.
  • Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
  • Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
  • Pour any remaining butter over top.
  • Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
  • Bake in a moderate (350°F-180°C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
  • Allow to cool.
  • Boil the sugar, water and lemon juice for 5 minutes.
  • Pour lukewarm syrup over the cooled 'Galaktoboureko'.
  • Cool before serving.

Nutrition Facts : Calories 429.5, Fat 16.4, SaturatedFat 9, Cholesterol 93.9, Sodium 315.6, Carbohydrate 61.9, Fiber 1.1, Sugar 30.1, Protein 9.2

6 eggs
1 cup sugar
1 1/2 cups fine semolina or 1 1/2 cups cream of wheat
8 cups milk
2 lemons, zest of, of grated
1 teaspoon vanilla extract
4 tablespoons butter
1 1/2 lbs phyllo pastry sheets
3/4 cup melted butter
2 cups sugar
1 cup water
3 tablespoons lemon juice (fresh)

GALAKTOBOUREKO - GREEK SEMOLINA CUSTARD BARS

Galaktoboureko, a specialty of Ithaca, Greece, is a kind of custard pie encased in several layers of phyllo brushed with melted butter. This version is made at Artopolis bakery in New York City, which offers a variety of Greek breads and pastries. From our local newspaper.

Provided by Molly53

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 11



Galaktoboureko - Greek Semolina Custard Bars image

Steps:

  • In large saucepan, heat milk to just below boiling.
  • Remove and set aside.
  • In a bowl, beat egg yolks, sugar and semolina until pale yellow.
  • Whisk in milk.
  • Return mixture to clean saucepan and set over low heat.
  • Cook, stirring constantly with a wooden spoon, until custard thickens and comes away from sides of the pan, about 5 to 6 minutes.
  • Stir in vanilla and lemon zest: set aside.
  • Preheat oven to 375°F Butter a 9-by-13-inch baking pan.
  • Lay half the phyllo sheets in pan, brushing each one with butter before putting it in the pan, and letting them come partially up the sides.
  • Do not butter last layer.
  • Pour custard over phyllo, taking care not to disturb the pastry.
  • Gently smooth with a spatula.
  • Lay remaining phyllo over custard, brushing each layer with butter.
  • Carefully tuck excess phyllo into sides of pan.
  • With a sharp knife, score top few layers into 3-inch squares.
  • Bake 45 to 50 minutes until golden.
  • Lower temperature if it browns too quickly.
  • While pastry bakes, combine water, sugar and lemon zest in heavy saucepan and bring to a boil.
  • Reduce heat and simmer for 15 minutes, or until it lightly coats a spoon.
  • Remove pastry and cut though score marks to bottom of pan.
  • Let cool completely then pour on hot syrup and serve.

Nutrition Facts : Calories 760.6, Fat 25.2, SaturatedFat 14.5, Cholesterol 126.4, Sodium 267.9, Carbohydrate 122.9, Fiber 1.8, Sugar 75.1, Protein 12.5

2 quarts milk
4 egg yolks
3 cups sugar
2 cups fine semolina (farina)
1 teaspoon vanilla
1 lemon, zest of, grated
1 lb phyllo dough, defrosted according to package directions
1 cup clarified butter or 8 ounces unsalted butter, melted
2 cups water
1 1/2 cups sugar
1 lemon, rind of, cut into strips

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

More about "recipe for galaktoboureko greek custard"

TRADITIONAL GREEK GALAKTOBOUREKO RECIPE (GREEK CUSTARD …
Let it boil just until the sugar has dissolved. Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely. …
From mygreekdish.com
Category Dessert
Calories 709 per serving
  • To make this Galaktoboureko recipe, start by preparing the syrup. Into a small pan add the sugar, the water and lemon peel, cinammon stick and lemon and bring to the boil. Let it boil just until the sugar has dissolved. Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.
  • Pour into a saucepan the milk, the cream and the rest of the sugar, and bring to the boil. (Don’t whisk the mixture. The sugar at the bottom of the pan protects the milk from burning.) As soon as it comes to the boil and heats up slowly add the semolina and the vanilla extract, whilst whisking. Turn the heat down to medium heat and whisk constantly until the mixture becomes creamy. Remove the pan from the stove, add a knob of butter and fold. Let it cool down while you are preparing the remaining steps, until warm (50c / 120F), else your mix will curdle when you fold in the eggs. Just remember to whisk it once in a while.
  • . In most traditional Greek recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream. This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko.
traditional-greek-galaktoboureko-recipe-greek-custard image


RECIPE FOR GALAKTOBOUREKO – GREEK CUSTARD PIE
How to Prepare Galaktoboureko (Greek Custard Pie): Preheat oven to 350 Degrees Fahrenheit. Brush a 9×13 baking pan or large round baking pan (like …
From greekboston.com
Estimated Reading Time 2 mins
recipe-for-galaktoboureko-greek-custard-pie image


GREEK CUSTARD PIE (GALAKTOBOUREKO) | RACHAEL RAY IN SEASON
Step 1. Preheat the oven to 350°. In a large saucepan, bring the milk and cream to a simmer over low heat. In a medium bowl, using a whisk or an electric mixer on medium-high speed, beat the sugar and egg yolks until light and frothy, 2 to 3 minutes. Gradually whisk 1 cup of the warm milk mixture into the egg mixture, then slowly whisk the egg ...
From rachaelraymag.com


GALAKTOBOUREKO WITH ORANGE SYRUP RECIPE - BBC FOOD
Method. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 20cm/8in springform cake tin. In a large bowl, whisk together the egg yolks, golden caster sugar …
From bbc.co.uk


GREEK DESSERT - GALAKTOBOUREKO - ITS THYME 2 COOK
3 1/2 tablespoons cornstarch. 1 cup sugar. 1/4 teaspoon salt. 6 eggs. 1/2 cup sugar. 1 teaspoon vanilla extract. 3/4 cup butter melted. 12 sheets phyllo dough. 1 cup water.
From itsthyme2cook.com


GALAKTOBOUREKO {GREEK CUSTARD DESSERT} - CHEF IN TRAINING
Once done, set out to cool. Combine sugar, water, lemon juice and honey into a medium sauce pan. Cook over medium heat and Bring to a boil for 10 minutes. After Galaktoboureko has reached nearly room temperature, but still slightly warm, drizzle syrup over top, making sure that it is evenly covered.
From chef-in-training.com


TRADITIONAL GREEK GALAKTOBOUREKO RECIPE (GREEK CUSTARD PIE ...
For the custard filling. Beat the eggs along with half the sugar in a mixer for 3-4 minutes. The mixture needs to become very fluffy and …
From greecehighdefinition.com


GALAKTOBOUREKO (GREEK SEMOLINA PUDDING WRAPPED IN PHYLLO ...
Instructions. Begin by preparing the syrup first as it has to be cold or at least lukewarm, when pouring it over the galaktoboureko when baked: Put the sugar, water, lemon peel and the spices in a saucepan. Bring to a boil and simmer for 5 minutes. Mix in lemon juice and remove from the heat. Clarify the butter.
From kopiaste.org


GALAKTOBOUREKO CUSTARD - HONEST COOKING - RECIPES
Bake for 45 minutes or until the top golden. While the Galaktoboureko is baking, prepare the syrup: Add the sugar, water and lemon peel to a saucepan. Boil over medium high heat for approximately 10 – 15 minutes. Remove the lemon peel and stir in the lemon juice. Remove from heat and set aside to cool.
From honestcooking.com


BEST GALAKTOBOUREKO RECIPE - REAL GREEK RECIPES
Once the milk is steamy hot, you slowly pour it into the eggs while whisking the eggs vigorously with a hand whisk. Once ⅔ of the milk is incorporated into the eggs, you pour everything back to the pot. Add the semolina in slowly and cook for 2 minutes more from the time the cream starts to bubble. Syrupy Custard Pie.
From realgreekrecipes.com


30 BEST GREEK RECIPES - TOP RECIPES
10- Traditional Greek Galaktoboureko. Galaktoboureko is another crispy, creamy dessert similar to Bougatsa in that it is a traditional Greek recipe for a custard pie. The difference here is that it is served with a beautiful syrup to add a …
From topteenrecipes.com


GALAKTOBOUREKO | GREEK DESSERT RECIPES | SBS FOOD
2. For the custard, bring milk, sugar, cinnamon quill and vanilla extract to the boil in a saucepan over a low heat, then whisk in semolina and a pinch of fine salt. 3. Whisk continuously until ...
From sbs.com.au


GALAKTOBOUREKO RECIPE (GREEK CUSTARD PIE) - AMIRA'S PANTRY
Assemble the dish: Preheat the oven to 350F. Brush a 13x9 oven dish with melted butter. Take a couple of phyllo sheets and cover the bottom of the dish, brush with butter. Working with one sheet at a time, place sheets so they are hanging on the edges of the dish brushing or drizzling with butter in between.
From amiraspantry.com


HOW TO MAKE GALAKTOBOUREKO, WITH DEBBIE MATENOPOULOS
While the galaktoboureko is baking, make the syrup. In a medium saucepan, stir the sugar and water together, and add the lemon peel. Set over medium-high heat, bring to a boil, and cook for 5 minutes. Skim off any foam that floats to the top. After 5 minutes, stir in the lemon juice, and cook for 1 minute more.
From tasteofhome.com


GALAKTOBOUREKO WITH KATAIFI (GREEK CUSTARD AND SHREDDED ...
Prepare the syrup. To make this Galaktoboureko with Kataifi recipe, start by preparing the syrup. Into a small pot add the sugar, the water and lemon peel , cinammon stick and lemon juice and bring to the boil. Let it boil until the sugar has dissolved. Remove the pan from the stove, add the honey and stir.
From mygreekdish.com


TRADITIONAL GALAKTOBOUREKO - GREEK CUSTARD PIE - GLOBAL ...
Preheat oven to 350 F. In a bowl, combine semolina, cornstarch, 1 cup of the sugar and salt. In the bowl of an electric mixer, beat eggs until light and fluffy, about 10 minutes. Add sugar and vanilla.
From globalkitchentravels.com


GALAKTOBOUREKO ROLLS | GREEK CUSTARD DESSERT | LEMON ...
Brush phyllo with melted butter. Place 1 tablespoon of custard at right edge of phyllo sheet. Fold it over once (see photo) Fold bottom up and top down. (see photo) Now, roll all the way to opposite end and place on baking tray. Repeat until finished. (see photo) Preheat oven to 350F and bake the Galaktoboureko Rolls for 30-40 min or until ...
From lemonandolives.com


GALAKTOBOUREKO | GREEK CUSTARD DESSERT | LEMON & OLIVES ...
All this talk about change is making me hungry, so let’s get to this famous delicious Greek custard dessert aka galaktoboureko. Galaktoboureko | Greek Custard Dessert Imagine a delicious sweet semolina based custard perfectly encased between flaky buttery phyllo, and then an amazing lemon-orange flavored syrup poured over in such a way that it’s absorbed …
From lemonandolives.com


GALAKTOBOUREKO, GREEK CUSTARD PIE - EAT YOURSELF GREEK
The cream for Galaktoboureko. Warm up the milk and add in the sugar on a low heat. Meanwhile, in a bowl, beat the eggs and egg yolks. Add in the semolina flour and vanilla extract and blend some more with the egg beater. Now it’s time to mix the two: take a mug full of your warm milk and add in the egg mixture slowly.
From eatyourselfgreek.com


GALAKTOBOUREKO GREEK CUSTARD PIE | A DAY IN THE BITE
Preheat oven to 375; In a heavy pot, bring the milk to a simmer. Reduce to the heat to low and whisk in the semolina. Add the sugar and simmer for 5 minutes or so stirring.
From adayinthebite.com


CHOCOLATE GALAKTOBOUREKO - VICKI'S GREEK RECIPES
Whilst for the chocolate galaktoboureko with chocolate phyllo bake at 155C or 311F for 50-60 minutes. Pour half of the syrup on the chocolate galaktoboureko and let it soak for 5-6 minutes. Pour the rest of the syrup and let it soak even further. Enjoy on its own or with a scoop of ice cream!
From vickisgreekrecipes.com


GALAKTOBOUREKO (GREEK CUSTARD SLICE) - MOUTHWATERING VEGAN ...
Brush the remaining butter or oil on top, and place in a moderate 350ºF (180ºC) oven for around 40 minutes, or until golden on top, and set inside. Finally, pour the syrup on top of it, dust with cinnamon, and get ready for a great culinary sweet experience. Allow to cool before serving – it tastes best when chilled.
From mouthwateringvegan.com


GALAKTOBOUREKO (MILK CUSTARD PIE) - ELENI SALTAS
Preheat the oven to 375 degrees. In a large saucepan, combine milk, sugar and salt and heat over medium temperature until milk is warm. Slowly add baking powder and cream of wheat (or semolina), stirring constantly until mixture is smooth and thick. When thick, add butter and vanilla, remove from heat and set aside.
From elenisaltas.com


LIVE LIKE A GREEK GALAKTOBOUREKO — GREEK CUSTARD PIE ...
Add 4 more sheets on top, sprinkling each sheet with melted butter. With a knife trim some of the excessive phyllo, if you like, and roll the rest on the edges. Brush the top with enough butter and scar the top of the Galaktoboureko with a sharp knife. Bake in a preheated oven at 320°F for 60 to 75 minutes until the phyllo is crisp and golden.
From livelikeagreek.com


HOW TO MAKE GREEK GALAKTOBOUREKO - TRUSTED BAKING RECIPES ...
Preheat your oven to 350°F (180°C). Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out while you assemble the layers. Lightly brush a 9×13-inch (23x33cm) pan with butter and lay a sheet of phyllo dough in it, allow the excess of the dough to hang over the sides.
From biggerbolderbaking.com


GALAKTOBOUREKO: DELECTABLE GREEK CUSTARD PIE - GREECE IS
Grease a 30x25cm baking pan with melted butter. Add a sheet of phyllo, letting the edges hang over the edge of the pan, and brush it with more butter. Repeat the process with half of the phyllo sheets. Pour in your custard, and fold the phyllo edges over the top. Then cut the remaining phyllo sheets the size of your baking pan, and repeat the ...
From greece-is.com


GALAKTOBOUREKO: THE ULTIMATE DESSERT! - URBAN ZESTY • ALL ...
Before putting the Galaktoboureko in the oven, gently cut it in 12 pieces, and pour the remaining butter over the cuts. Bake for 1 and 30 minutes till the phyllo become golden and crispy. Remove from the oven and while still hot, pour the cold syrup on top. Allow it to get cold before you serve.
From urbanzesty.com


GALAKTOBOUREKO | MEDITERRANEAN DIET, HEALTHY GREEK & BLUE ...
Galaktoboureko Galaktoboureko is definitely one of the most classic and traditional Greek recipes, a much-loved phyllo dessert that makes the perfect end for almost any meal. For the syrup4 cups granulated sugar2 cups water1
From dianekochilas.com


GALAKTOBOUREKO GREEK CUSTARD DESSERT | CHRISTINE CUSHING ...
I present you Galaktoboureko, my favourite Greek dessert of all time! It’s crispy layers of Greek phyllo pastry on top and on the bottom, filled with a crea...
From youtube.com


“GALAKTOBOUREKO” THE BEST GREEK CUSTARD PIE - SIFTNWHISK
Preheat oven to 350F (180C). Melt the butter in a small saucepan. Brush the bottom of a 13 x 9 inches (33 x 23cm) baking pan with some of the melted butter. Spread the first phyllo sheet at the bottom of the pan and drizzle some of the butter using a brush. Gently press down the phyllo sheet with your hands.
From siftnwhisk.com


BOUGATSA THESSALONIKIS RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


GALAKTOBOUREKO ROLLS: GREEK CUSTARD ... - DIMITRAS DISHES
Galaktoboureko is a Classic Greek pie that is made with semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in aromatic syrup. How to work with Phyllo: Thaw the phyllo in the refrigerator overnight in its packaging.
From dimitrasdishes.com


GALAKTOBOUREKO (Γαλακτομπούρεκο) - MIA KOUPPA, GREEK ...
Bring to a boil and once the sugar has dissolved reduce the heat and simmer for approximately 5 minutes. Remove from heat and allow to cool. When your galaktoboureko is done remove it from the oven and slowly spoon the prepared and cooled syrup onto it, while in the pan, letting each ladle of syrup to be absorbed.
From miakouppa.com


GREEK CUSTARD PIE - GALAKTOBOUREKO - 30 DAYS OF GREEK FOOD
Keep one cup (250ml) of milk and ½ cup (100g) sugar aside. In a large heavy-bottomed pot heat the remaining milk and sugar along with thezest, the vanilla extract and the cinnamon stick over medium heat. In a small bowl using a hand mixer (or in a stand mixer) beat the eggs and the egg yolks for about 5 minutes.
From 30daysofgreekfood.com


GREEK CUSTARD PIE - GALAKTOBOUREKO | AKIS PETRETZIKIS
Your custard filling is ready. Preheat oven to 160* C (320* F) Fan. Melt the butter in the microwave or in a saucepan. Generously brush a 28x36 cm baking pan with some of the melted butter. Start assembling the pie by spreading a sheet …
From akispetretzikis.com


CREAMY CUSTARD PIE (GALAKTOMPOUREKO) - GREEK RECIPES
In a bowl, whisk the eggs and sugar together. 3. Slowly add the fine semolina to the milk continually stirring with a wooden spoon until it thickens. 4. Turn off the heat. Stirring, slowly add the egg mixture into the cream. Be careful that the eggs don’t cook. 5. Add the vanilla and 1 tablespoon butter and stir.
From greekrecipes.tv


GALAKTOBOUREKO RECIPE (GREEK) / KAHI (MIDDLE EASTERN)
Assembly. Microwave ½ cup of butter until melted (approximately 1 minute.) Brush a 9"x13" ceramic dish with the melted butter. Unroll fillo dough, lay flat on a cookie sheet, and cover with a washcloth to prevent it from drying out. Place one sheet of dough into the pan, and brush with melted butter.
From hildaskitchenblog.com


GREEK CUSTARD PIE RECIPE (GALAKTOBOUREKO)
Bring the sugar, water and orange juice to a boil in a small saucepan. Boil for 5 minutes then remove from the heat. Off the heat, stir in the vanilla extract; set aside. When you remove the pie from the oven, let it cool for 15 minutes. Then, …
From browneyedbaker.com


GREEK CUSTARD PIE WITH SYRUP (GALAKTOBOUREKO) - HEALTHY ...
Making the syrup: In a saucepan, add sugar, water, lemon juice and glucose syrup over medium-high heat and bring to a boil. Stir and let it boil for 3 minutes, then turn off the heat and let it cool down. Making the custard: In a saucepan, add milk, corn starch, sugar and vanilla extract over medium heat.
From healthylifetrainer.com


GALAKTOBOUREKO: GREEK CUSTARD PIE - DIMITRAS DISHES
Make the Custard: Beat the eggs, yolks, half of the sugar, salt, semolina, and corn starch until thick and pale yellow. About 3 minutes. In the meantime warm up the milk in a saucepan with the remaining sugar until scalding hot. Temper the egg mixture by adding some hot milk and whisking well.
From dimitrasdishes.com


GALAKTOBOUREKO (CREAMY CUSTARD PIE): GREEKRECIPES.TV ...
An all-time Greek favorite dessert, Galaktoboureko is a semolina based creamy custard pie baked with flaky phyllo dough and drenched in a delicious simple sy...
From youtube.com


Related Search