Best Galaktaboureko Greek Semolina Custard Baked In Phyllo Recipes

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GALAKTOBOUREKO



Galaktoboureko image

This is a recipe that my mom got from a coworker and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do.

Provided by GAPGIRL

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 15

Number Of Ingredients 12

6 cups whole milk
1 cup semolina flour
3 ½ tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
6 eggs
½ cup white sugar
1 teaspoon vanilla extract
¾ cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar

Steps:

  • Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
  • In 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.
  • Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour 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.
  • Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.

Nutrition Facts : Calories 391 calories, Carbohydrate 55.7 g, Cholesterol 108.6 mg, Fat 15.4 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 8.5 g, Sodium 244.9 mg, Sugar 38.1 g

GALAKTOBOUREKO - GREEK SEMOLINA CUSTARD BARS



Galaktoboureko - Greek Semolina Custard Bars image

Galaktoboureko, a specialty of Ithaca, Greece, is a kind of custard pie encased in several layers of phyllo brushed with melted butter. This version is made at Artopolis bakery in New York City, which offers a variety of Greek breads and pastries. From our local newspaper.

Provided by Molly53

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 11

2 quarts milk
4 egg yolks
3 cups sugar
2 cups fine semolina (farina)
1 teaspoon vanilla
1 lemon, zest of, grated
1 lb phyllo dough, defrosted according to package directions
1 cup clarified butter or 8 ounces unsalted butter, melted
2 cups water
1 1/2 cups sugar
1 lemon, rind of, cut into strips

Steps:

  • In large saucepan, heat milk to just below boiling.
  • Remove and set aside.
  • In a bowl, beat egg yolks, sugar and semolina until pale yellow.
  • Whisk in milk.
  • Return mixture to clean saucepan and set over low heat.
  • Cook, stirring constantly with a wooden spoon, until custard thickens and comes away from sides of the pan, about 5 to 6 minutes.
  • Stir in vanilla and lemon zest: set aside.
  • Preheat oven to 375°F Butter a 9-by-13-inch baking pan.
  • Lay half the phyllo sheets in pan, brushing each one with butter before putting it in the pan, and letting them come partially up the sides.
  • Do not butter last layer.
  • Pour custard over phyllo, taking care not to disturb the pastry.
  • Gently smooth with a spatula.
  • Lay remaining phyllo over custard, brushing each layer with butter.
  • Carefully tuck excess phyllo into sides of pan.
  • With a sharp knife, score top few layers into 3-inch squares.
  • Bake 45 to 50 minutes until golden.
  • Lower temperature if it browns too quickly.
  • While pastry bakes, combine water, sugar and lemon zest in heavy saucepan and bring to a boil.
  • Reduce heat and simmer for 15 minutes, or until it lightly coats a spoon.
  • Remove pastry and cut though score marks to bottom of pan.
  • Let cool completely then pour on hot syrup and serve.

Nutrition Facts : Calories 760.6, Fat 25.2, SaturatedFat 14.5, Cholesterol 126.4, Sodium 267.9, Carbohydrate 122.9, Fiber 1.8, Sugar 75.1, Protein 12.5

GALAKTABOUREKO-GREEK SEMOLINA CUSTARD BAKED IN PHYLLO



Galaktaboureko-Greek Semolina Custard Baked in Phyllo image

Categories     Bread     Dessert     Bake     Pastry     Simmer     Boil

Yield makes 12 servings

Number Of Ingredients 20

Semolina Custard
6 cups milk
1 cup sugar
3/4 cup semolina flour (see below)
4 tablespoons (1/2 stick) butter
2 teaspoons pure vanilla extract
6 eggs, lightly beaten
Syrup
2 cups sugar
1 cinnamon stick
1 1/2 cups water
Zest and juice of 1 medium lemon (about 2 teaspoons grated zest and 3 tablespoons juice)
To Assemble
1/2 cup ground almonds
1/2 cup dry bread crumbs
1/4 cup sugar
1 pound phyllo dough (there will be some sheets left over)
1/2 pound (2 sticks) butter, melted
Semolina Custard
Sugar syrup

Steps:

  • Semolina Custard
  • In a medium saucepan over medium-high heat, whisk 5 cups of milk with the sugar and bring almost to a boil. Whisk in the semolina. Bring to a boil, whisking, then cook over low heat, stirring constantly, until the mixture is thick, about 10 minutes. Remove from heat and add the butter, stirring until incorporated. Cool for 5 minutes, then stir in the vanilla, the remaining 1 cup of milk, and the eggs, mixing thoroughly. Cool, cover with plastic or waxed paper, and refrigerate for at least 1 hour or overnight.
  • Syrup
  • Place the sugar, cinnamon, water, zest, and juice in a small saucepan and bring to a boil. Reduce heat and simmer, stirring, for about 10 minutes, until the syrup thickens and coats a spoon. Remove the cinnamon stick.
  • To Assemble
  • Preheat the oven to 400°F. Butter an 8-inch square baking pan.
  • In a small bowl, mix together the almonds, bread crumbs, and sugar. Line the baking pan with 8 sheets of phyllo, one sheet at a time (each sheet should overlap its neighbors by an inch or so). Brush each sheet with butter and sprinkle lightly with the almond mixture. The pastry edges should overlap the entire perimeter of the pan. Pour in the cooled custard, spreading evenly, and fold the pastry edges over the custard.
  • Arrange 8 phyllo sheets over the top of the custard, leaf by leaf, brushing with butter and sprinkling with almond mixture as before. Trim the edges to 1 inch and fold them inward, tucking them down inside the pan. Brush the top with butter and score diagonally with the tip of a sharp knife in two directions, to make diamond-shaped slits in the pastry. Sprinkle the top with water (about 3 tablespoons) and bake for 15 minutes, then lower the heat to 325°F and bake 45 more minutes.
  • When the top is golden brown and flaky, remove from the oven and immediately pour the cooled syrup over the pastry. Let the custard set until cool, then cut into pieces and serve.
  • Semolina
  • Semolina is durum wheat that is more coarsely ground than other flours. It is the primary ingredient in the best pasta and in couscous, and it's also popular as porridge. It gives cakes a heartier, more substantial texture.

TRADITIONAL GALAKTOBOUREKO



Traditional Galaktoboureko image

Great Greek dessert. Lemony semolina custard in a phyllo crust with lemon syrup. The Greek traditional way of making it. I hope you will enjoy it as much we Greeks do!

Provided by NIKOLETTA

Categories     World Cuisine Recipes     European     Greek

Yield 12

Number Of Ingredients 11

6 cups milk
7 eggs
1 cup semolina
¾ cup white sugar
2 tablespoons butter
1 teaspoon grated lemon zest
½ cup butter, melted
12 sheets phyllo dough, thawed
2 cups white sugar
1 cup water
1 teaspoon grated lemon zest

Steps:

  • Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
  • Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
  • Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
  • Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
  • As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.

Nutrition Facts : Calories 471.9 calories, Carbohydrate 71.9 g, Cholesterol 143.7 mg, Fat 16.2 g, Fiber 0.9 g, Protein 10.9 g, SaturatedFat 8.8 g, Sodium 250.9 mg, Sugar 52 g

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