Galaktoboureko Greek Semolina Custard Bars Recipes

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.

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.