1 hr 30 mins
Charlotte J's Note:
Zaar World Tour 2006 Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. Don't let this recipe intimidate you.
My Private Note
Units: US | Metric
- 1Pour milk into a large saucepan, and bring to a boil over medium heat.
- 2In a mixing 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, keeping warm.
- 6In a large bowl, beat eggs with an electric mixer at high speed.
- 7Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes.
- 8Stir in vanilla.
- 9Fold the whipped eggs into the hot semolina mixture.
- 10Partially cover the pan, and set aside to cool.
- 11Preheat the oven to 350 degrees.
- 12Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it inches.
- 13Pour 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.
- 14Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set.
- 15In a small saucepan, stir together the remaining cup of sugar and water.
- 16Bring to a boil.
- 17When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges.
- 18Cool completely before cutting and serving.
- 19Store in the refrigerator.
Nutritional Facts for Galaktoboureko
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