Ingredients: |
Ingredients: INGREDIENTS:
Make syrup the night before:
1.5 cup water
2 cups white sugar
1 large orange, zested and juiced
1 cinnamon stick
15 whole cloves
Combine all in sauce pan, bring to boil and simmer for 15 minutes Allow to cool and keep cool overnight. If you can't make the syrup the night before just allow it to cool for a while on the stove. It will still work.
5 cups whole milk
1 cup heavy cream
1/2 cup white sugar
1 cup semolina flour
3 tablespoons cornstarch
1/2 teaspoon salt
6 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
¼ cup butter, softened
3/4 cup butter, melted
2 boxes phyllo dough
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Directions: |
Directions:1. Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1/2 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.
2. 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.
3. Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. 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. If you want to make it the traditional way, as I do, you have to place the buttered phyllo sheets around the perimeter of the pan, allowing them to overlap the sides. Then place a layer on the bottom. Repeat until you have 7 layers. Pour the filling into the pan and fold the overlapping phyllo over the top of the filling. It will leave space in the center. Then put about 7 layers of phyllo onto the filling over the folded over pieces. (I think more layers are better but use what you have) Cut slits into the top of the phyllo, either making diamonds in the top or squares. It doesn't matter but it helps the phyllo not puff up too much while cooking and makes the finished product attractive.
6. Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. When the Galaktoboureko comes out of the oven, spoon the cold sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator. |
Personal
Notes: |
Personal
Notes: This is my galactoboureko recipe - garnered from many recipes I've tried over the years. This is our favorite but if you show it to your Yaya (Greek Grandmother), she'll probably faint. If you can get her to take a bite, she'll like it. Everyone who has ever tried it thinks it's divine so I have to think it's pretty good. :)
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This recipe for Galactoboureko (Greek semolina pie) is from