1 hr 15 mins
Sue Lau's Note:
This is my husband's favorite Greek dessert. It is like a baklava, except there is custard inside, all nice and ewwy-gooey. He gets all ewwy-gooey, too when he has this.
My Private Note
Units: US | Metric
For the Syrup
- 2 cups sugar
- 1 cup water
- 1 tablespoon finely grated orange rind
- 1 tablespoon orange flower water
- 3 tablespoons orange juice
For the Custard
- 2 quarts milk
- 1 cup sugar
- 1 cup cream of wheat
- 1/2 cup unsalted butter
- 12 large eggs
- 2 teaspoons vanilla
- 1 pinch salt
For the Pastry
- 1Note: Orange flower water can be found in Middle Eastern grocers, near where they sell the Rose water.
- 2To make the syrup, place all syrup ingredients in a saucepan and bring to a boil.
- 3Cook for 10 minutes, skimming off any foam; remove from heat and cool.
- 4To prepare the custard, place milk and sugar in a small saucepan and heat until very hot; stir in Cream of Wheat, then add butter and salt.
- 5Cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature.
- 6Beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly.
- 7Preheat oven to 350 degrees F.
- 8To prepare pastry, grease an 11x17-inch baking pan with butter.
- 9Unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out).
- 10Lay 1 sheet of phyllo across the baking sheet and brush with butter (use a pastry brush for this) (cover remaining phyllo while you do this).
- 11Repeat with more sheet of phyllo to make an 8-sheet layer.
- 12Pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula.
- 13Repeat the process of the phyllo, covering the custard with 8 more buttered sheets.
- 14When you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie).
- 15Place the galaktoboureko in a preheated oven and bake for 45-60 min, or until custard is set and the pastry shakes loose from the edges of the pan.
- 16Allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry.
- 17Allow it to cool completely before cutting and serving (it is best served chilled or at room temp).
- 18Serves up to 48, depending on size (diamond shape is the recommended cut).
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Nutritional Facts for Greek Galaktoboureko
Serving Size: 1 (4303 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 337.7
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 7.7 g
- Cholesterol 124.7 mg
- Sodium 175.4 mg
- Total Carbohydrate 44.7 g
- Dietary Fiber 0.6 g
- Sugars 25.3 g
- Protein 8.0 g
The following items or measurements are not included:
orange flower water