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
GREEK CUSTARD WITH PHYLLO PASTRY
Oh, I love this dessert so! Serve it with a well roasted coffee to balance the creamy, crispy sweetness with deep rich brew. Mmmm, especially satisfying now cold weather is on the way. Gratefully from the Yahoo gourmet-recipes-from-around-the-world.
Provided by Busters friend
Categories < 4 Hours
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly, and bring mixture slowly to a boil.
- Remove from heat.
- Beat eggs in a bowl until they are fluffy and a light yellow. Slowly stir hot farina mixture into egg mixture. Add vanilla extract. Set aside to cool.
- Preheat oven to 400 degrees.
- Line a 9 x 12-inch baking pan with 1 sheet of phyllo with some of it hanging over the edge of the pan. Brush with butter. Be sure to keep unused phyllo pastry covered with plastic wrap or a damp towel. Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered.
- Pour in cooled custard.
- Cover with 1 sheet of phyllo; brush with butter. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang.
- With a sharp knife, score through top layers of phyllo, marking off 2 1/4-inch squares or diamond shapes. Bake for 10 minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.
Nutrition Facts : Calories 259.9, Fat 11.6, SaturatedFat 6.1, Cholesterol 110.5, Sodium 186.3, Carbohydrate 30.2, Fiber 0.6, Sugar 6.9, Protein 8.3
CREAMY CUSTARD PHYLLO PASTRY
Steps:
- Gather the ingredients.
- Warm the milk and lemon peel in a saucepan. Stir in semolina with a wooden spoon until the mixture is thoroughly blended and thickened.
- In a mixing bowl, beat the eggs, sugar, and vanilla until light and add to the pan, stirring over medium-low heat until the mixture reaches a creamy custard consistency.
- Remove from heat, take out and discard the lemon peel, and allow the mixture to cool completely. Stir occasionally to keep the custard from forming a skin on top.
- Preheat oven to 350 F (180 C).
- Lightly brush a baking pan (13 x 9 x 2 or equivalent) with butter.
- Line the bottom of the pan with 8 sheets of phyllo, brushing between each sheet well with the melted butter. Add the custard filling.
- Fold the excess phyllo that overlaps the pan in over the custard.
- Top with the remaining phyllo, brushing each with butter.
- Use scissors to trim the top sheets to the size of the pan.
- Spray the top lightly with water and bake at 350 F (180 C) for 30 to 40 minutes, until the top is golden brown.
- Remove from oven, sprinkle with confectioners' sugar and cinnamon while hot, and serve warm.
- Enjoy!
Nutrition Facts : Calories 1324 kcal, Carbohydrate 151 g, Cholesterol 101 mg, Fiber 5 g, Protein 13 g, SaturatedFat 31 g, Sodium 1100 mg, Sugar 25 g, Fat 74 g, ServingSize 12 servings, UnsaturatedFat 0 g
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
PHYLLO-CUSTARD PIE
Categories Dairy Egg Dessert Bake Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Stir 1 1/4 cups sugar and 2/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Add cinnamon sticks and 1/2 teaspoon orange peel and simmer 2 minutes. Set syrup aside to cool.
- Preheat oven to 350°F. Mix semolina and 1/2 cup sugar in heavy medium saucepan. Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally. Boil until mixture is thick and creamy, whisking constantly, about 3 minutes. Remove from heat. Whisk eggs and 1/2 teaspoon orange peel in medium bowl to blend. Gradually whisk in semolina mixture. Mix in vanilla. Cool filling completely.
- Lightly butter 10-inch glass pie dish. Place 1 phyllo sheet in bottom of dish. Brush with melted butter. Top with second sheet. Continue layering with 3 more sheets, brushing each with butter. Spoon filling into dish. Top with 5 more phyllo sheets, brushing each with butter. Using scissors, trim excess phyllo from sides of dish. With very sharp knife, score tip of phyllo sheets, forming diamond pattern.
- Bake pie until phyllo is golden brown and filling is set, about 45 minutes. Transfer pie to rack. Immediately strain 1 cup cooled syrup over pastry. Cool completely. Cut into wedges and serve.
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