Galaktoboureko
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
15
ingredients
- 1419.54 ml whole milk
- 236.59 ml semolina flour
- 51.76 ml cornstarch
- 236.59 ml white sugar
- 1.23 ml salt
- 6 eggs
- 118.29 ml white sugar
- 4.92 ml vanilla extract
- 177.44 ml butter, melted
- 12 sheet phyllo dough
- 236.59 ml water
- 236.59 ml white sugar
directions
- 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.
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Reviews
-
OUTSTANDING DESSERT, for sure! I really enjoyed making this recipe & everything seemed to come together just right! This very tasty dessert is something that needs to be shared with company, although the best that I could do was to invite several neighbor couples over for an afternoon of sharing! This one is certainly a keeper! Thanks for sharing the recipe! [Made & reviewed while in Greece with ZWT6]
RECIPE SUBMITTED BY
Charlotte J
United States