Galopita Greek Recipes
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
GALOPITA ( GREEK)
Make and share this Galopita ( Greek) recipe from Food.com.
Provided by EdandTheresa
Categories Dessert
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a pan mix milk, sugar and butter.
- Heat and stir until butter melts.
- Add farina and stir until mixture thickens.
- Beat eggs add to mixture and mix well.
- Pour mixture into 9x16 greased pan.
- Bake at 350 degrees for 1 hour.
- Cut into squares while warm.
- Pour syrup or preserves over cake.
- Sprinkle with cinnamon.
Nutrition Facts : Calories 928.3, Fat 83.1, SaturatedFat 51.2, Cholesterol 384.9, Sodium 651.5, Carbohydrate 36.4, Fiber 0.7, Sugar 15.4, Protein 12.5
GALOPITA GREEK CUSTARD
Make and share this Galopita Greek Custard recipe from Food.com.
Provided by Samantha in Ut
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Butter sides and bottom of a 9x13 pan, set aside.
- Warm milk in large heavy pan; add 1 1/2 cups sugar and butter. Heat over medium high heat, stirring frequently to prevent scorching, bring to a boil (do not allow milk to boil over). Remove pan from heat and gradually stir in cream of wheat. Stir rapidly to prevent lumping. Return pan to medium heat, stirring constantly, bring back to a full rolling boil. Boil 1 minute. Remove from heat. Stir occasionally while cooling slightly (stirring prevents lumps and a thick crust forming on top). Mixture will continue to thicken as it cools.
- While cream of wheat is cooling, beat eggs and vanilla until very frothy and thick. Gradually stir eggs into still warm custard mixture. Continue to stir custard until eggs are thoroughly mixed. Pour custard mixture into prepared pan; smooth and lightly shake to level custard. Bake 40-50 minutes or until a tooth pick inserted in center comes out clean and the color is golden brown.
- While custard is baking, prepare syrup by combining 2 cups sugar and 1 3/4 cups hot water. Partially squeeze lemon wedges in syrup then drop wedge into syrup. Break stick of cinnamon in half and add. Bring to a boil, stirring frequently to dissolve sugar. Once mixture boils and sugar is dissolved, reduce heat to low. Cover and cook, to 210-218 degrees (syrup cooked to this stage will fall in a thin stream from a cold spoon).* Discard lemon and cinnamon.
- Remove cooked custard from oven and baste with warm syrup. Start basting edges and corners first, syrup will puddle to the center. Syrup will soak into custard as custard cools. It may take a few minutes to completely add syrup. Cool. Sprinkle with ground cinnamon. Cut into squares or diamond shapes and serve with a maraschino cherry, if desired.
Nutrition Facts : Calories 615.8, Fat 22.4, SaturatedFat 12.6, Cholesterol 199.3, Sodium 208.2, Carbohydrate 94.1, Fiber 1.1, Sugar 78.1, Protein 11.6
MILOPITA (GREEK APPLE UPSIDE-DOWN CAKE)
I use Granny Smith apples in this milopita recipe, but if you have a favorite apple you prefer for baking, use it.
Provided by Rose
Categories World Cuisine Recipes European Greek
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an 11-inch round baking pan with parchment paper.
- Combine sliced apples, 1/2 cup white sugar, butter, and brown sugar in a large bowl. Mix together gently, being careful not to break apple slices. Pour sugary juice from the apple mixture into the prepared baking pan. Arrange sliced apples on top in a circle. Sprinkle raisins on top of apples and pour any remaining juice over all.
- Combine olive oil and cinnamon in a large mixing bowl. Add egg yolks, flour, grated apples, baking powder, and remaining white sugar. Stir well to combine. Beat egg whites to a light froth in a separate bowl and stir into the olive oil mixture carefully. Pour over the apples in the baking pan.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Cover cake with foil if the top browns before the cake is done baking.
- Remove cake from oven and allow to cool, about 30 minutes. Invert cake onto a serving plate.
Nutrition Facts : Calories 949.9 calories, Carbohydrate 128.9 g, Cholesterol 109.9 mg, Fat 46.8 g, Fiber 4.6 g, Protein 8.8 g, SaturatedFat 8.4 g, Sodium 227.8 mg, Sugar 87.2 g
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