Galaktoboureko - Greek Semolina Custard Bars

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READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large saucepan, heat milk to just below boiling.
  • Remove and set aside.
  • In a bowl, beat egg yolks, sugar and semolina until pale yellow.
  • Whisk in milk.
  • Return mixture to clean saucepan and set over low heat.
  • Cook, stirring constantly with a wooden spoon, until custard thickens and comes away from sides of the pan, about 5 to 6 minutes.
  • Stir in vanilla and lemon zest: set aside.
  • Preheat oven to 375°F Butter a 9-by-13-inch baking pan.
  • Lay half the phyllo sheets in pan, brushing each one with butter before putting it in the pan, and letting them come partially up the sides.
  • Do not butter last layer.
  • Pour custard over phyllo, taking care not to disturb the pastry.
  • Gently smooth with a spatula.
  • Lay remaining phyllo over custard, brushing each layer with butter.
  • Carefully tuck excess phyllo into sides of pan.
  • With a sharp knife, score top few layers into 3-inch squares.
  • Bake 45 to 50 minutes until golden.
  • Lower temperature if it browns too quickly.
  • While pastry bakes, combine water, sugar and lemon zest in heavy saucepan and bring to a boil.
  • Reduce heat and simmer for 15 minutes, or until it lightly coats a spoon.
  • Remove pastry and cut though score marks to bottom of pan.
  • Let cool completely then pour on hot syrup and serve.
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