GALAKTOBOUREKO: MILK PIE
Steps:
- In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.
- Preheat the oven to 375 degrees F.
- Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.
- Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
- With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
- The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.
- Let cool, and serve, cutting pieces along the slits that you made before baking the pie.
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Annie Stevens
[email protected]I was disappointed with this galaktoboureko. The custard filling was bland and the phyllo dough was soggy. I followed the recipe exactly, so I'm not sure what went wrong.
Anas Ahmed
[email protected]This was my first time making galaktoboureko and it turned out great! The custard filling was creamy and flavorful, and the phyllo dough was crispy and flaky. I will definitely be making this again.
Mawejje Micheal
[email protected]I've made this galaktoboureko several times and it's always a hit. The custard filling is rich and creamy, and the phyllo dough is crispy and flaky. I love the way the lemon zest and cinnamon add a hint of flavor to the pie.
Elijah Leddy
[email protected]This galaktoboureko was delicious! The custard filling was creamy and flavorful, and the phyllo dough was crispy and flaky. I loved the addition of the nuts and spices. This pie is definitely a keeper.
David Hoffman
[email protected]I'm not a fan of milk pies, but this one was surprisingly good. The custard filling was rich and creamy, and the phyllo dough was crispy and flaky. I especially liked the hint of orange in the custard.
Ripper Roberts
[email protected]This galaktoboureko was amazing! The custard filling was creamy and flavorful, and the phyllo dough was crispy and flaky. I loved the way the lemon zest and cinnamon added a hint of flavor to the pie. I will definitely be making this again.
Sheikh Naim
[email protected]This galaktoboureko was a little too sweet for my taste. I think I would have preferred it with less sugar in the custard filling. Otherwise, it was a good recipe.
Rajveer Reja
[email protected]I made this galaktoboureko for a party and it was a huge hit! Everyone loved the creamy custard filling and the crispy phyllo dough. I will definitely be making this again.
Antonio Sanchez
[email protected]This galaktoboureko was absolutely delicious! The custard filling was creamy and flavorful, and the phyllo dough was crispy and flaky. I loved the addition of the orange zest and cinnamon. This pie is definitely a keeper.
Aly Emmert
[email protected]I was disappointed with this galaktoboureko. The custard filling was bland and the phyllo dough was soggy. I followed the recipe exactly, so I'm not sure what went wrong.
NCA Ho
[email protected]This was my first time making galaktoboureko and it turned out great! The custard filling was creamy and flavorful, and the phyllo dough was crispy and flaky. I will definitely be making this again.
Johnson Lulu
[email protected]I've made this galaktoboureko several times and it's always a hit. The custard filling is rich and creamy, and the phyllo dough is crispy and flaky. I love the way the lemon zest and cinnamon add a hint of flavor to the pie.
Okonkwo Promise
[email protected]This galaktoboureko was amazing! The custard filling was creamy and flavorful, and the phyllo dough was crispy and flaky. I loved the addition of the nuts and spices. This pie is definitely a keeper.
Max Mudau
[email protected]I'm not a baker, but I was able to make this galaktoboureko without any problems. The instructions were clear and easy to follow. The pie turned out great and everyone loved it.
Batuga
[email protected]This recipe was easy to follow and the galaktoboureko turned out beautifully. The phyllo dough was crispy and flaky, and the custard filling was creamy and flavorful. I would definitely recommend this recipe to others.
M Starling
[email protected]I followed the recipe exactly, but my galaktoboureko didn't turn out as well as I had hoped. The custard filling was a little too runny, and the phyllo dough was soggy. I'm not sure what I did wrong.
Ntando Msomi
[email protected]This galaktoboureko was delicious! The custard filling was perfectly creamy and flavorful, and the phyllo dough was crispy and flaky. I will definitely be making this again.
PATRICE Flint
[email protected]I'm not usually a fan of milk pies, but this one was surprisingly good. The custard filling was rich and creamy, and the phyllo dough was crispy and flaky. I especially liked the hint of lemon in the custard.
Sindiso Qhaba
[email protected]This galaktoboureko recipe was a hit! The phyllo dough was crispy and flaky, and the custard filling was creamy and flavorful. I loved the addition of the lemon zest and cinnamon, which gave the pie a nice depth of flavor.