Galaktoboureko Recipes

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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



Galaktoboureko image

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.

2 quarts whole milk
1 1/2 cups granulated sugar
1 cup unsalted butter
1 cup cream of wheat (or use 2 cups sugar instead of 1 1/2 and 3/4 a cup cream of rice)
1/4 cup cornstarch
10 large eggs
1 tablespoon grated lemon peel
16 phyllo pastry sheets
2 cups water
2 cups granulated sugar
1 tablespoon lemon juice

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



Traditional Galaktoboureko image

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

6 cups milk
7 eggs
1 cup semolina
¾ cup white sugar
2 tablespoons butter
1 teaspoon grated lemon zest
½ cup butter, melted
12 sheets phyllo dough, thawed
2 cups white sugar
1 cup water
1 teaspoon grated lemon zest

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



Galaktoboureko image

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

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

GALAKTOBOUREKO: MILK PIE

Provided by Cat Cora

Categories     dessert

Time 1h45m

Yield 18 servings

Number Of Ingredients 11



Galaktoboureko: Milk Pie image

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.

4 cups milk
1/2 cup fine semolina
1 cup sugar
2/3 cup unsalted butter
4 eggs
1/2 teaspoon vanilla extract
1 pound thick, commercial phyllo dough
2/3 cup clarified butter, to brush dough
3 cups water
2 cups sugar
1/2 lemon

GALAKTOBOUREKO (GREEK CUSTARD PIE)

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



Galaktoboureko (Greek Custard Pie) image

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

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)

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