TRADITIONAL GALAKTOBOUREKO
Great Greek dessert. Lemony semolina custard in a phyllo crust with lemon syrup. The Greek traditional way of making it. I hope you will enjoy it as much we Greeks do!
Provided by NIKOLETTA
Categories World Cuisine Recipes European Greek
Yield 12
Number Of Ingredients 11
Steps:
- Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
- Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
- Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
- As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.
Nutrition Facts : Calories 471.9 calories, Carbohydrate 71.9 g, Cholesterol 143.7 mg, Fat 16.2 g, Fiber 0.9 g, Protein 10.9 g, SaturatedFat 8.8 g, Sodium 250.9 mg, Sugar 52 g
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Zane
[email protected]This recipe is a bit challenging, but it's definitely worth the effort. The galaktoboureko was absolutely delicious!
Love Hatters
[email protected]I've never had galaktoboureko before, but I'm so glad I tried this recipe. It's now one of my favorite desserts!
Mommy Gee
[email protected]This recipe is a great starting point, but I would recommend making a few adjustments to suit your own taste. For example, I added a bit of cinnamon to the custard filling and it was delicious!
Zulhijja Khan
[email protected]I'm not sure what I did wrong, but my galaktoboureko didn't turn out as good as I hoped. The phyllo dough was soggy and the custard filling was too runny.
Karter Montgomery
[email protected]I would give this recipe a 5-star rating if it weren't for the fact that it's a bit too time-consuming. But the results are definitely worth it!
Rozeena Heart
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
Godiya Ibrahim
[email protected]I thought the phyllo dough was a bit too thick, but the custard filling was delicious.
Ademide Owotuyi
[email protected]This galaktoboureko was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
Faisal Kamoka
[email protected]I'm not a great baker, but this recipe was easy to follow and the results were impressive. My galaktoboureko turned out perfectly!
Annette Patterson
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of custard, but I'm so glad I did! The custard filling was light and fluffy, and it paired perfectly with the crispy phyllo dough.
Papa Aspect
[email protected]This is my new favorite dessert! It's so easy to make, and it's always a hit with my family and friends.
Wendy Loveth
[email protected]I've made galaktoboureko before, but this recipe was the best one yet. The instructions were easy to follow, and the results were amazing.
Safi Soomro
[email protected]This galaktoboureko was delicious! The phyllo dough was crispy and flaky, and the custard filling was creamy and flavorful. I would definitely make this again.