Galaktoboureko

Author: swampkitty05  //  Category: Ethnic, Recipes

I’m a real sucker for Greek food. I first had this dish at Anna’s a few years ago, and was spending so much money getting her version that I decided to find a recipe and give making it here at home a try. This recipe is very close to hers.

Galaktoboureko is an interesting dessert – crispy filo above (although my latest attempt was not so crispy), chewy filo below, and in between a slightly grainy (from the semolina) custard. Delicious.

Galaktoboureko

Galaktoboureko
recipe courtesy Allrecipes

6 cups whole milk
1 cup semolina flour
3 1/2 tablespoons cornstarch
1 cup white sugar
1/4 teaspoon salt
6 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
3/4 cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar

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.

2 Responses to “Galaktoboureko”

  1. Yianni Chalkias Says:

    Ever tried the galactobureko at King Gyros! Give it a shot

  2. Pharmc449 Says:

    Very nice site!

  3. Elden Lesane Says:

    I get pleasure from, result in I found exactly what I used to be looking for. You have ended my 4 day long hunt! God Bless you man. Have a great day. Bye

  4. Robbyn Teichman Says:

    Some truly nice stuff on this web site, I enjoy it.

  5. Tai game thien long bat bo 3D Says:

    Now this is weird, all jokes aside this is the second time today that I found this blog when searching for two totally different things. Has anyone else ever done that?

  6. Zora Says:

    Thanks in support of sharing such a pleasant thinking, article is fastidious, thats why
    i have read it fully

  7. Big Fish Casino Hack Says:

    Paragraph writing is also a excitement, if you know then you can write otherwise it is
    complicated to write.

  8. best fiends hack tool Says:

    Its like you read my mind! You appear to know a lot about this, like you wrote the book
    in it or something. I think that you could do with a few pics
    to drive the message home a little bit, but instead of that, this is magnificent
    blog. An excellent read. I will definitely be back.

  9. praca produkcja lublin Says:

    Istnieje wiele stron internetowych pisania zewnętrznych, gdzie możesz przeglądać
    dostępne miejsca pracy i znaleźć taki, który jest w zasięgu
    zainteresowania i wiedzy . Tu jest stałym możliwość rozwijać dobre online dochodów, lub zerwać kajdany rutyny pracy
    całkowicie i wprowadź sferę możliwości dochodowych nieograniczonych
    . sporządza wykaz tymczasowy (powinno to obejmować Twoje potrzeby, kwotę jesteś w stanie sobie pozwolić i ich reputacji i kwalifikacji) .

  10. steam wallet hack Says:

    My programmer is trying to persuade me to move to .net from PHP.

    I have always disliked the idea because of the expenses.
    But he’s tryiong none the less. I’ve been using Movable-type on a variety of websites for about a year and
    am concerned about switching to another platform. I have heard very good
    things about blogengine.net. Is there a way I can import
    all my wordpress posts into it? Any help would be really appreciated!

  11. krogerfeedback.com Says:

    Howdy are using WordPress for your site platform? I’m new to the blog world but I’m trying
    to get started and set up my own. Do you need any html coding knowledge to make your own blog?
    Any help would be really appreciated!

  12. Krogerfeedback.Com Says:

    I blog quite often and I seriously appreciate your content.
    This great article has truly peaked my interest.

    I will take a note of your website and keep checking for new information about once per
    week. I subscribed to your RSS feed too.

  13. Kroger Feedback Says:

    It’s in point of fact a great and useful piece of
    info. I am happy that you just shared this useful information with us.

    Please keep us informed like this. Thank you for sharing.

  14. Descargar Firefox !! Says:

    Thanks for some other great article. Where else may
    just anyone get that type of information in such an ideal method of writing?
    I’ve a presentation next week, and I am at
    the look for such info.

  15. Descargar Firefox ::: Says:

    I’ll right away grasp your rss feed as I can’t find your email subscription hyperlink or e-newsletter service.

    Do you have any? Please allow me realize in order that I may
    just subscribe. Thanks.