Galaktoboureko

Recipe by Charlotte J
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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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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