Best 3 Galaktoboureko Greek Semolina Custard Bars Recipes
Indulge in the delectable flavors of Galaktoboureko, a traditional Greek dessert that combines the richness of custard with the flaky layers of phyllo pastry. This classic treat, also known as Greek semolina custard pie, is a symphony of textures and flavors that will tantalize your taste buds. Our collection of Galaktoboureko recipes offers a delightful variety, catering to different dietary preferences and skill levels. Discover the original version, featuring a creamy custard filling nestled between crispy phyllo sheets, or explore variations like the gluten-free Galaktoboureko, crafted with almond flour and tapioca starch for a delightful alternative. If you're seeking a unique twist, try the chocolate Galaktoboureko, where the custard filling is infused with rich cocoa powder for an indulgent experience. For those with a penchant for simplicity, the easy Galaktoboureko recipe provides a straightforward approach to creating this delectable dessert without compromising on taste. No matter your preference, our Galaktoboureko recipes will guide you through the process of crafting this Greek masterpiece, ensuring a satisfying and unforgettable culinary journey.
Let's cook with our recipes!
GALAKTOBOUREKO - GREEK CUSTARD PASTRY
Make and share this Galaktoboureko - Greek Custard Pastry recipe from Food.com.
Provided by tranch
Categories Dessert
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 582.9, Fat 18.5, SaturatedFat 9.7, Cholesterol 149.7, Sodium 408.2, Carbohydrate 92.2, Fiber 1.5, Sugar 51.2, Protein 12.4
GALAKTOBOUREKO - GREEK CUSTARD SLICE
Make and share this Galaktoboureko - Greek Custard Slice recipe from Food.com.
Provided by Coasty
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180°C Bring milk and white sugar just to the boil in a saucepan over medium heat. Gradually add the semolina in a thin steady stream, stirring constantly with a wooden spoon.
- Reduce heat to low. Cook, stirring, for 3-5 minutes or until mixture is smooth and thickens slightly.
- Remove from heat and set aside for 15-20 minutes to cool slightly. Gradually add the eggs, 1 at a time, beating well after each addition until well combined. Add the vanilla sugar and lemon rind and stir until well combined.
- Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Place 1 filo sheet in the base of a 24 x 30cm (base measurement) ovenproof dish and brush with a little melted butter. Top with another filo sheet and lightly brush with melted butter.
- Repeat with another 10 filo sheets and melted butter to make a 12-sheet stack.
- Pour semolina mixture over the filo in dish. Continue layering with remaining filo sheets and half the remaining melted butter to make another 12-sheet stack on top of the semolina mixture.
- Use a small sharp knife to score top of galaktoboureko into 16 squares. Brush with the remaining melted butter. Bake in oven for 45 minutes or until golden.
- Meanwhile, to make sugar syrup, place the sugar, water, lemon juice, cinnamon, cloves and orange peel in a saucepan and stir over medium heat until sugar dissolves.
- Bring to a gentle simmer and cook, without stirring, for 10 minutes or until syrup thickens slightly. Strain syrup and discard cinnamon, cloves and peel.
- Cut through marked lines on top of galaktoboureko. Pour over the hot syrup and set aside for 30 minutes to stand. Serve warm or at room temperature.
Nutrition Facts : Calories 359.7, Fat 16.7, SaturatedFat 9, Cholesterol 143.9, Sodium 291.2, Carbohydrate 39.4, Fiber 1.5, Sugar 1.3, Protein 12.4
GALAKTOBOUREKO - GREEK SEMOLINA CUSTARD BARS
Galaktoboureko, a specialty of Ithaca, Greece, is a kind of custard pie encased in several layers of phyllo brushed with melted butter. This version is made at Artopolis bakery in New York City, which offers a variety of Greek breads and pastries. From our local newspaper.
Provided by Molly53
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 760.6, Fat 25.2, SaturatedFat 14.5, Cholesterol 126.4, Sodium 267.9, Carbohydrate 122.9, Fiber 1.8, Sugar 75.1, Protein 12.5
Tips for Making Galaktoboureko:
- Use high-quality ingredients, especially the phyllo dough and the butter. This will make a big difference in the taste of the final dish.
- Make sure the phyllo dough is at room temperature before using it. This will help prevent it from cracking when you roll it out.
- Brush the phyllo dough with melted butter before baking it. This will help it crisp up and give it a golden brown color.
- Bake the galaktoboureko until the top is golden brown and the custard is set. This will take about 45 minutes to an hour.
- Let the galaktoboureko cool completely before slicing it. This will help prevent the custard from running out.
Conclusion:
Galaktoboureko is a delicious and elegant Greek dessert that is perfect for any occasion. With its creamy custard filling and crispy phyllo dough, it is sure to be a hit with everyone who tries it. While it may seem like a challenging dish to make, it is actually quite simple. By following the tips above, you can easily make a galaktoboureko that is both delicious and impressive. So next time you are looking for a special dessert to make, give galaktoboureko a try. You won't be disappointed!
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