Galaktoboureko - Milk Custard Wrapped in Phyllo Dough

Submitted by ThatSouthernBelle

"From the Sept. 16, 2008 edition of the Dallas morning news. * * * * * * ******************************************************************************* This recipe was accompanied by an article which stated, "This recipe is one that St. Demetrios Greek Orthodox Church in Fort Worth has used for many years under the expert supervision of Anna Panagopoulos. "It's her specialty," Marina Beasley says. Galaktoboureko is baked daily at the church's Greek festival, which is in its 41st year. And it's so popular that "we can't keep it in the coffee shop," Ms. Beasley says." * * * * * * * * * ******************************************************************************** NOTE: "Ms. Beasley recommends laying each large sheet of dough so that its width fits inside the length of a 9x13-inch glass baking dish, leaving half of the sheet lapping over the side of the dish. After brushing butter over the dough in the pan, lift the remaining width of the phyllo sheet, fold the layer over itself, and butter it, repeating 10 or 12 times for each of the top and bottom layers enclosing the custard.""

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 24

ingredients

• Syrup

• 946.36 ml sugar
• 473.18 ml water
• 1 cinnamon stick
• 2 slice lemons

• Pastry

• 946.36 ml milk
• 236.59 ml sugar
• 236.59 ml semolina (Greek simigthali)
• 29.57 ml unsalted butter, softened
• 4 eggs, well beaten
• 44.37 ml vanilla extract (or almond extract)
• 453.59 g phyllo dough (keep a damp cloth over the sheets while you work so it doesn't dry out)
• 453.59 g unsalted butter, melted, to brush on dough

directions

1. Syrup: The morning you are going to bake, combine 4 cups sugar, 2 cups water, 1 cinnamon stick and 2 slices lemon.
2. Boil for 15 minutes.
3. Remove from heat; remove cinnamon stick and lemon slices, and cool syrup completely. Also may be made a day in advance and refrigerated, covered.
4. When syrup is cooled, preheat oven to 350°F
5. Brush softened butter inside 9x13x2-inch glass baking dish.
6. For the filling, place milk, sugar, semolina, ¼ stick softened butter, beaten eggs and extract in a heavy 4-quart pot over low heat, and mix.
7. Stir continuously until the mixture becomes thicker than pudding consistency.
8. Set aside to cool slightly.
9. SEE NOTE: To assemble, fold 10 to 12 pieces of phyllo, one at a time, into the buttered baking dish, lightly brushing each piece with melted butter as it is placed. , Make sure to leave half of the sheet lapping over the side of the dish.
10. Pour in warm custard filling.
11. Layer 10 more phyllo pieces on top, buttering each layer.
12. Score the top layer to form roughly 2x2-inch squares. Bake at 350 F for 30 to 45 minutes, or until lightly golden.
13. When removed from oven, pour cold syrup over hot Galaktoboureko (sizzling is normal) and allow it to cool to room temperature before serving, 45 minutes.