Prep 25 mins
Cook 45 mins
This recipe was entrusted to me by my Friend Liv's Greek Grandmother. It's a little tricky to make but very worth it in the end
- In a deep saucepan, heat milk and semolina, stirring constantly until it reaches the boiling point.
- Remove from heat; cool 5 minutes.
- In a bowl, beat eggs and sugar until fluffy.
- Add the semolina mixture.
- Add 1/2-cup of the melted butter and lemon rind; blend well.
- Place 8 phyllo sheets in a buttered 13 x 9-inch baking pan, BRUSHING EACH sheet generously with melted butter.
- Allow phyllo to extend up sides of pan.
- Spread filling evenly over phyllo; fold overhanging phyllo over the filling and brush with butter.
- Cover with 8 buttered phyllo sheets, which have been trimmed to fit pan.
- With a sharp knife, score only through the top phyllo layers making 4 equal rows, lengthwise.
- Sprinkle a few drops of cold water over top.
- Bake at 350 degrees Fahrenheit for 45 minutes.
- Drizzle cold syrup over hot pastry.
- Return to oven for 5 minutes.
- Let stand 2 hours before serving.
- Cut into diamonds or squares.
- Galaktoboureko is best served the day it is made. Refrigerate any leftovers. This tends to get a bit soggy after a couple days.
This recipe is very easy,The sugar,water lemon slices and cinnamon are for the syrup. Heat these ingredients separately. Otherwise do not be afraid of the steps. It is quite easy.This is a rich dessert. I substitute bottled lemon juice for the lemon rind and the slices. I did not have a fresh lemon. I am not sure why you slit down the four layers of the top unless it is to allow the syrup to penatrate. thanks for posting. Guests were impressed.