Description
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.
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
Instructions
- 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 9×13 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.
Prep Time: 1 hr
Cook Time: 45 mins
Total Time: 1 hr 45 mins
Servings: 15