Prep 40 mins
Cook 45 mins
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!:)
- 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
- 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.
Excellent recipe. Made it yesterday for Greek Easter and it came very close to my Thea's that we used to enjoy! I'll make this again.
Having never eaten this, I had nothing to compare it with. It was fabulous. I modified the recipe to make is slightly smaller (didn't have enough cream of wheat). My kids washed dishes and threw out my syrup. But with all that, it was fabulous. Not too hard. I will definitely serve this at my next gathering!! Thanks for the recipe.
It's exactly like the one my mom use to make,THE BEST GALACTOBOUREKO