OMG ! I made this recipe for Greek Easter - it's my husbands favorite dessert - he said "WOW"! Then he proclaimed "It tastes Greek!" - which I took as a compliment because he is Greek and I am not. He said it was the best he's ever had. Thanks Evelyn!
Exactly the way this dessert should taste. Great recipe.
I made a greek dinner last night. We had this for dessert. It was very good. It wasn't difficult to put together. I love the lemony flavor. I added a cinnamon stick to the syrup recipe. Will definetly make again!!
I LOVE this recipe. This has always been one of my favorite Greek desserts and finding out that it is fairly simple to make at home totally made my year. I've brought this to work a couple of times now and everyone is crazy about it. I used the cream of wheat as suggested by the recipe and couldn't imagine it made with rice flour. If you make this definitely get the semolina (also known as cream of wheat or farina) - you won't be sorry.
Excellent recipe and one of our favorites. Thanks for sharing!
Sorry we were not impressed. I used rice flour for the filling. The filling was way too thick, not sweet enough and not worth all the work. Maybe it tastes better with fine semolina?
My favourite Greek dessert! Each time I visit 'the Danforth' in Toronto I buy myself a slice of Galaktoboureko! I made this recipe at Easter and it was excellent! I added a cinnamon stick to the syrup as it boiled, a hint from a Greek friend of mine! Wonderful dessert!
This is so delicious. Instead of the syrup here, I actually used a honey syrup, like you soak baklava in. Great comfort food and easy as far as phyllo recipes goes.
I only made the custard filling, and I halved it. Ummm...I used Cream of Wheat, and the filling had the consistancy of and tasted like Cream of Wheat. Don't get me wrong, I love Cream of Wheat, but it was not exactly what I was hoping for. Ah, well.