Galaktoboureko - Greek Custard Pastry

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READY IN: 1hr 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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