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
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
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
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
GALAKTOBOUREKO
Zaar World Tour 2006 Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. Don't let this recipe intimidate you.
Provided by Charlotte J
Categories Dessert
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 391.8, Fat 15.4, SaturatedFat 8.5, Cholesterol 118.8, Sodium 245.2, Carbohydrate 55.7, Fiber 0.7, Sugar 38.7, Protein 8.2
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
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
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TRADITIONAL GREEK GALAKTOBOUREKO RECIPE (GREEK CUSTARD …
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Category DessertCalories 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.
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