Galaktoboureko Milk Pie Recipes

GALAKTOBOUREKO (GREEK CUSTARD PIE)

Galaktoboureko (Greek Custard Pie) image

Make and share this Galaktoboureko (Greek Custard Pie) recipe from Food.com.

Provided by evelynathens

Categories Pie

Time 1h45m

Yield 20-24 serving(s)

Number Of Ingredients 12

Ingredients

6 eggs
1 cup sugar
1 1/2 cups fine semolina or 1 1/2 cups cream of wheat
8 cups milk
2 lemons, zest of, of grated
1 teaspoon vanilla extract
4 tablespoons butter
1 1/2 lbs phyllo pastry sheets
3/4 cup melted butter
2 cups sugar
1 cup water
3 tablespoons lemon juice (fresh)

Steps:

Beat the eggs with the sugar until thick.
Add semolina, milk, zest and vanilla extract.
Cook over a low heat until mixture thickens, stirring continuously.
Remove from heat; stir in 4 tbsp butter.
Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
The edges of the pastry sheets should come up above the top of the pan.
Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
Pour any remaining butter over top.
Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
Bake in a moderate (350°F-180°C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
Allow to cool.
Boil the sugar, water and lemon juice for 5 minutes.
Pour lukewarm syrup over the cooled 'Galaktoboureko'.
Cool before serving.

Nutrition Facts : Calories 429.5, Fat 16.4, SaturatedFat 9, Cholesterol 93.9, Sodium 315.6, Carbohydrate 61.9, Fiber 1.1, Sugar 30.1, Protein 9.2

GALAKTOBOUREKO

Galaktoboureko image

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

Ingredients

6 cups whole milk
1 cup semolina flour
3 ½ tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
6 eggs
½ cup white sugar
1 teaspoon vanilla extract
¾ cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar

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

More about "galaktoboureko milk pie recipes"

TRADITIONAL GREEK GALAKTOBOUREKO RECIPE (GREEK CUSTARD …

2013-05-13 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. …
From mygreekdish.com
Category Dessert
Calories 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.

Galaktoboureko Milk Pie Recipes

GALAKTOBOUREKO (GREEK CUSTARD PIE)

Make and share this Galaktoboureko (Greek Custard Pie) recipe from Food.com.

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.

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