1 hr 45 mins
Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. Posted for Zaar World Tour II '06
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Units: US | Metric
- 1Pour milk into a large saucepan, and bring to a boil over medium heat.
- 2In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps.
- 3When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon.
- 4Cook, stirring constantly until the mixture thickens and comes to a full boil.
- 5Remove from heat, and set aside. Keep warm.
- 6In 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.
- 7Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
- 8Preheat the oven to 350 degrees F (175 degrees C).
- 9Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it inches
- 10Pour 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.
- 11Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set.
- 12In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil.
- 13When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving.
- 14Store in the refrigerator.
Nutritional Facts for Galactoboureko
Serving Size: 1 (206 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 391.7
- Calories from Fat 138
- Total Fat 15.4 g
- Saturated Fat 8.5 g
- Cholesterol 118.7 mg
- Sodium 245.2 mg
- Total Carbohydrate 55.7 g
- Dietary Fiber 0.7 g
- Sugars 38.6 g
- Protein 8.2 g