GALAKTOBOUREKO
This recipe is delicious and it was one of my favorite desserts growing up. Its Greek like me! You'll love it. It takes a bit of time to make like most Greek dishes do, but it came out delicious the first time I made it. Im sure it will work for you. The only extra tips I should include are :for the custard make sure to whisk continuously and keep the heat low to medium. No one likes burnt or clumpy custard. Also do not boil the syrup for too long. The first time I made this dish I let it boil for 15 minutes and it became a little too sticky. Oh and work fast with the phyllo and butter generously! You'll do fine!:)
Provided by antyris
Categories Pie
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Bubble the milk in a large heavy pot over low heat. Add the sugar and stir until dissolved. Add ½ cup butter, the corn starch, and the cream of Wheat Increase the heat to medium and whisk constantly for 10 to 12 minutes until thick.
- In a bowl beat the eggs until fluffy and add the lemon peel. Gradually mix some of the hot mixture in with the eggs, whisking constantly. Then add the egg mixture to the cereal.
- Melt the remaining butter and butter up a 18 by 12 inch baking dish using a little brush.
- Next its time for the phyllo dough. Be sure to have thawed it in the fridge. Directions should be in the package. This step is very important. Trust me.
- Place a sheet of phyllo dough on the bottom and butter it.
- Now place a sheet so that it overlaps and hangs over (about 1.5 inches) the bottom edge of the dish, butter profusely. Place sheets so that they overlap the left side, then the right, the top, you get the idea all the while buttering them so that they don't dry up and rip. Butter the edges of the dish and the corners. If a sheet rips just carefully put another on top.
- After you've gone through this cycle 2 or three times, pour in the custard. Then carefully flip over the phyllo that hangs over each edge so that it wraps over the custard. Then add more sheets on top, buttering each one after you place it just as before. Using your little brush be sure to tuck in the corners.
- Cover with a little more butter using your brush and then cut only the top layers of phyllo into 24 squares. Do not make these incisions too deep, and perforated lines are ok too.
- Sprinkle with a little water and bake for 45 minutes to an hour until the top gets a little brownish.
- For the Syrup: Bring to a boil and then reduce to a simmer for 5-10 minutes until its a little thick. Add the lemon at the end.
- Pour on top. A tip my grandmother gave me was to either have a hot galaktoboureko with a cooled syrup or the other way around.
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
GALAKTOBOUREKO
This is a recipe that my mom got from a coworker and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do.
Provided by GAPGIRL
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 15
Number Of Ingredients 12
Steps:
- Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
- In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
- Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
- Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.
Nutrition Facts : Calories 391 calories, Carbohydrate 55.7 g, Cholesterol 108.6 mg, Fat 15.4 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 8.5 g, Sodium 244.9 mg, Sugar 38.1 g
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.
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
More about "galactobourico recipes"
TRADITIONAL GREEK GALAKTOBOUREKO RECIPE (GREEK CUSTARD …
From mygreekdish.com
Category DessertCalories 709 per serving
- To make this Galaktoboureko recipe, start by preparing the syrup. Into a small pan add the sugar, the water and lemon peel, cinammon stick and lemon and bring to the boil. Let it boil just until the sugar has dissolved. Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely.
- Pour into a saucepan the milk, the cream and the rest of the sugar, and bring to the boil. (Don’t whisk the mixture. The sugar at the bottom of the pan protects the milk from burning.) As soon as it comes to the boil and heats up slowly add the semolina and the vanilla extract, whilst whisking. Turn the heat down to medium heat and whisk constantly until the mixture becomes creamy. Remove the pan from the stove, add a knob of butter and fold. Let it cool down while you are preparing the remaining steps, until warm (50c / 120F), else your mix will curdle when you fold in the eggs. Just remember to whisk it once in a while.
- . In most traditional Greek recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream. This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko.
HOW TO MAKE GALAKTOBOUREKO, WITH DEBBIE MATENOPOULOS
From tasteofhome.com
Estimated Reading Time 6 mins
GALAKTOBOUREKO RECIPE (GREEK CUSTARD PIE) - AMIRA'S PANTRY
From amiraspantry.com
GREEK DESSERT - GALAKTOBOUREKO - ITS THYME 2 COOK
From itsthyme2cook.com
GALAKTOBOUREKO: THE ORIGINAL GREEK RECIPE - WINE DHARMA
From winedharma.com
GREEK CUSTARD PIE - GALAKTOBOUREKO - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
GALAKTOBOUREKO, GREEK CUSTARD PIE - EAT YOURSELF GREEK
From eatyourselfgreek.com
GALAKTOBOUREKO {GREEK CUSTARD DESSERT} - CHEF IN TRAINING
From chef-in-training.com
THE PERFECT GALAKTOBOUREKO RECIPE - GREEK CITY TIMES
From greekcitytimes.com
GALAKTOBOUREKO ROLLS: GREEK CUSTARD & PHYLLO ROLLS
From dimitrasdishes.com
GALAKTOBOUREKO GREEK CUSTARD DESSERT | CHRISTINE CUSHING
From youtube.com
GALAKTOBOUREKO (GREEK CUSTARD PIE) – SKINNY SPATULA
From skinnyspatula.com
RECIPE FOR GALAKTOBOUREKO – GREEK CUSTARD PIE
From greekboston.com
TRADITIONAL GREEK GALAKTOBOUREKO RECIPE (GREEK CUSTARD PIE WITH …
From greecehighdefinition.com
GALAKTOBOUREKO | MEDITERRANEAN DIET, HEALTHY GREEK
From dianekochilas.com
GALAKTOBOUREKO (Γαλακτομπούρεκο) - MIA KOUPPA, GREEK RECIPES …
From miakouppa.com
BEST CC'S GALACTOBOUREKO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE GREEK GALAKTOBOUREKO - GEMMA’S BIGGER …
From biggerbolderbaking.com
GALAKTOBOUREKO RECIPE - RECIPES.NET
From recipes.net
THE BEST GALAKTOBOUREKO | ARGIRO BARBARIGOU
From argirobarbarigou.com
GALAKTOBOUREKO - GREEK CUSTARD DESSERT MADE EASY
From youtube.com
GALAKTOBOUREKO WITH KATAIFI (GREEK CUSTARD AND SHREDDED PHYLLO PIE)
From mygreekdish.com
GALAKTOBOUREKO | GREEK CUSTARD DESSERT - LEMON & OLIVES
From lemonandolives.com
GALAKTOBOUREKO RECIPE (GREEK) / KAHI (MIDDLE EASTERN)
From hildaskitchenblog.com
TRADITIONAL GREEK GALAKTOBOUREKO RECIPE - AUSTRALIAN EGGS
From australianeggs.org.au
DELICIOUS HOMEMADE GALAKTOBOUREKO RECIPE - GREEK CITY TIMES
From greekcitytimes.com
GALAKTOBOUREKO (GREEK SEMOLINA PUDDING WRAPPED IN PHYLLO)
From kopiaste.org
GALAKTOBOUREKO (γαλακτομπούρεκο) | KALOFAGAS.CA
From kalofagas.ca
GALAKTOBOUREKO | GREEK DESSERT RECIPES | SBS FOOD
From sbs.com.au
BEST GALAKTOBOUREKO RECIPE- SYRUPY CUSTARD PIE WITH FILO
From realgreekrecipes.com
KETO DESSERT – GREEK GALAKTOBOUREKO INSPIRATION
From greekgoesketo.com
GALAKTOBOUREKO: GREEK CUSTARD PIE - DIMITRAS DISHES
From dimitrasdishes.com
CUSTARD PIE WITH PHYLLO (GALAKTOBOUREKO) RECIPE - THE SPRUCE EATS
From thespruceeats.com
GREEK CUSTARD PIE - GALAKTOBOUREKO | AKIS PETRETZIKIS
From akispetretzikis.com
RECIPE FOR GALAKTOBOUREKO, OR GREEK CUSTARD PIE
From greekreporter.com
GALAKTOBOUREKO RECIPE - THE GREEK FOOD
From thegreekfood.com
GALAKTOBOUREKO — GREEK CUSTARD PIE - LIVE LIKE A GREEK
From livelikeagreek.com
GALAKTOBOUREKO (OUZO CREAM-FILLED PASTRIES) | RICARDO
From ricardocuisine.com
GALAKTOBOUREKO — ANTONIOU FILLO PASTRY
From antonioufillo.com.au
GALAKTOBOUREKO RECIPE: THIS TRADITIONAL GREEK CUSTARD DESSERT …
From flipboard.com
GALAKTOBOUREKO GREEK DESSERT RECIPE | GREEK GATEWAY
From greekgateway.com
GALAKTOBOUREKO (MILK CUSTARD PIE) - ELENI SALTAS
From elenisaltas.com
GALAKTOBOUREKO - VISITGREECE
From visitgreece.gr
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love