Best Galaktoboureko Recipes

GALAKTOBOUREKO BEGGAR'S PURSES

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, scald milk and unsalted butter over medium-high heat, 5 to 6 minutes. Slowly whisk in Cream of Wheat. Lower heat to medium, and cook, stirring, 3 to 4 minutes. Slowly add eggs; continue to cook, stirring with a wooden spoon, until mixture begins to thicken, 7 to 8 minutes. Add 1 cup sugar and vanilla; stir, and cook 10 to 12 minutes, until custard has a porridgelike consistency. Let cool.
• Carefully unroll phyllo. Immediately cover it with plastic wrap and then a damp towel. Keep phyllo covered as you work.
• Place 1 sheet of phyllo on a work surface. Lightly brush phyllo with melted butter; place another sheet on top, and brush with butter; place a third sheet of phyllo on top, and brush with butter. Cut into four rectangles. Place 1 heaping tablespoon of the custard in center of a rectangle. Gather and pinch pastry around custard, forming a purse shape with a ruffled top. Place in a muffin tin so it retains its shape while others are formed. Repeat entire process with remaining phyllo and custard, making a total of 24.
• Transfer purses to a parchment-lined baking sheet; brush sides of purses with melted butter. Bake until flaky and golden brown, 27 to 30 minutes. Let cool slightly.
• While pastries are baking, place remaining 1/2 cup sugar and 1/4 cup water in a small saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes. Let cool. Drizzle syrup over warm pastries.

TRADITIONAL GALAKTOBOUREKO

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.

GALAKTOBOUREKO

Steps:

• Preheat oven to 350°F.
• Bubble the milk in a large heavy pot over low heat. Add the sugar and stir until dissolved. Add ½ cup butter, the corn starch, and the cream of Wheat Increase the heat to medium and whisk constantly for 10 to 12 minutes until thick.
• In a bowl beat the eggs until fluffy and add the lemon peel. Gradually mix some of the hot mixture in with the eggs, whisking constantly. Then add the egg mixture to the cereal.
• Melt the remaining butter and butter up a 18 by 12 inch baking dish using a little brush.
• Next its time for the phyllo dough. Be sure to have thawed it in the fridge. Directions should be in the package. This step is very important. Trust me.
• Place a sheet of phyllo dough on the bottom and butter it.
• Now place a sheet so that it overlaps and hangs over (about 1.5 inches) the bottom edge of the dish, butter profusely. Place sheets so that they overlap the left side, then the right, the top, you get the idea all the while buttering them so that they don't dry up and rip. Butter the edges of the dish and the corners. If a sheet rips just carefully put another on top.
• After you've gone through this cycle 2 or three times, pour in the custard. Then carefully flip over the phyllo that hangs over each edge so that it wraps over the custard. Then add more sheets on top, buttering each one after you place it just as before. Using your little brush be sure to tuck in the corners.
• Cover with a little more butter using your brush and then cut only the top layers of phyllo into 24 squares. Do not make these incisions too deep, and perforated lines are ok too.
• Sprinkle with a little water and bake for 45 minutes to an hour until the top gets a little brownish.
• For the Syrup: Bring to a boil and then reduce to a simmer for 5-10 minutes until its a little thick. Add the lemon at the end.
• Pour on top. A tip my grandmother gave me was to either have a hot galaktoboureko with a cooled syrup or the other way around.

GALAKTOBOUREKO: MILK PIE

Steps:

• In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.
• Preheat the oven to 375 degrees F.
• Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.
• Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
• With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
• The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.
• Let cool, and serve, cutting pieces along the slits that you made before baking the pie.

LAVENDER GALAKTOBOUREKO (CUSTARD-FILLED PHYLLO)

Steps:

• To clarify butter, place in a small saucepan, and melt over medium heat until bubbling. Remove pan from heat, and cool, 2 to 3 minutes. Using a spoon, carefully skim the milky foam from the top of the butter, and discard. Carefully pour the skimmed butter into another bowl, leaving behind the milk solids and discarding; set clarified butter aside.
• To make syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Stir in honey. Bring to a boil, and stir until sugar is dissolved. Remove from heat, and stir in brandy, lemon juice, orange juice, and zest; set aside to cool.
• Heat oven to 350 degrees. Lightly butter an 8-by-8-inch Pyrex or metal baking dish. Heat milk in a medium saucepan until hot but not boiling. Add lavender flowers, cover, and let steep about20 minutes. Strain and return milk to saucepan. Whisk remaining 1/2 cup sugar and semolina into milk. Place over medium-low heat, and cook, stirring constantly with a wooden spoon, until thick and creamy, 8 to 10 minutes. Remove from heat, and cool slightly.
• Beat the eggs by hand, or in an electric mixer until pale and creamy, about 2 to 3 minutes. Quickly pour the eggs into the semolina mixture, stirring constantly. Let mixture cool before assembling pastry.
• Layer 8 sheets of phyllo pastry in baking dish, brushing with clarified butter between each layer and overhanging the edge of the baking dish. Spread semolina mixture over the phyllo, and top with 6 more sheets of phyllo, brushing with butter between each sheet. Fold over the edges of phyllo, and brush top with butter. Cut 2 sheets of phyllo into shreds and toss in a bowl with some of the butter until coated. Sprinkle over top of pastry. Bake until phyllo is golden brown and filling is set, 50 minutes to 1 hour. Remove from oven, and immediately pour 1/4 cup of cooled syrup over the top, making sure it is evenly distributed. Let cool, and serve, if desired, with remaining syrup.

GALAKTOBOUREKO - GREEK CUSTARD PASTRY

Steps:

• In a saucepan over medium heat add milk, sugar, semolina, 2 ounces butter, vanilla, salt and a sliver of lemon peel.
• Bring to a boil, whisking constantly, until mixture thickens remove from heat and allow to cool slightly.
• Beat eggs in a separate bowl then stir into milk mixture. Set aside. Preheat oven to 350 degrees.
• Line a 9 X 13 buttered baking pan with half the sheets of phyllo, brushing each sheet with the melted butter and allowing the edges to overlap the sides.
• Spread custard evenly over phyllo.
• Cover with remaining sheets of phyllo, brushing each sheet with the melted butter.
• Trim the edges and fold in carefully to seal the filling.
• Brush the top with melted butter and seal edges with a bit of cold water.
• Bake 45 minutes or until golden.
• Meanwhile make the syrup; In a small saucepan combine the sugar, water, lemon juice and sliver of lemon peel and boil for 10 minutes.
• When Galaktoboureko is done and still hot from the oven, spoon syrup over a little at a time until absorbed by the pastry.
• Cool completely, cut into diamond shape and serve.
• NOTES : This is best made the day before it is needed. It gives the pastry time to absorb the syrup and the filling to become firm.

GALAKTOBOUREKO (GREEK CUSTARD PIE)

Steps:

• Beat the eggs with the sugar until thick.
• Add semolina, milk, zest and vanilla extract.
• Cook over a low heat until mixture thickens, stirring continuously.
• Remove from heat; stir in 4 tbsp butter.
• Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
• The edges of the pastry sheets should come up above the top of the pan.
• Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
• Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
• Pour any remaining butter over top.
• Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
• Bake in a moderate (350°F-180°C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
• Allow to cool.
• Boil the sugar, water and lemon juice for 5 minutes.
• Pour lukewarm syrup over the cooled 'Galaktoboureko'.
• Cool before serving.

GREEK GALAKTOBOUREKO

Steps:

• Note: Orange flower water can be found in Middle Eastern grocers, near where they sell the Rose water.
• To make the syrup, place all syrup ingredients in a saucepan and bring to a boil.
• Cook for 10 minutes, skimming off any foam; remove from heat and cool.
• To 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.
• Cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature.
• Beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly.
• Preheat oven to 350 degrees F.
• To prepare pastry, grease an 11x17-inch baking pan with butter.
• Unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out).
• Lay 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).
• Repeat with more sheet of phyllo to make an 8-sheet layer.
• Pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula.
• Repeat the process of the phyllo, covering the custard with 8 more buttered sheets.
• When you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie).
• Place 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.
• Allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry.
• Allow it to cool completely before cutting and serving (it is best served chilled or at room temp).
• Serves up to 48, depending on size (diamond shape is the recommended cut).

GALAKTOBOUREKO {GREEK CUSTARD PIE}

Steps:

• whisk together eggs and sugar until well combined. Set aside. Combine finely ground semolina & milk into a large sauce pan. Cook over medium heat until it becomes thick. You want it to be the consistency of cream of wheat. Once thickened remove from heat & temper the egg/sugar mixture a little at a time stirring consistently so eggs don't cook. Once eggs are completely tempered into mixture, add butter & vanilla & stir until melted & evenly incorporated. Remove one of the two plastic wrapped phyllo from package. Lay out on surface and cover with damp cloth. Lightly grease a 9x13 pan. Lay two sheets of phyllo do width wise, side­ by­ side and press to conform and cover pan entirely. Don't lay it length wise or you will not cover the edges of pan like you need to. Brush Butter onto dough with pastry brush to cover. Lay the next set of two to layer. Repeat layers, brushing butter in between each layer until that first roll of phyllo dough has been used. Next pour custard into phyllo­ covered pan. Use a spatula or wooden spoon to smear & evenly distribute custard. Take a serrated knife and carefully trim excess dough off of edges of pan. Fold over the remaining edges nicely over custard. Take out second plastic covered phyllo dough from package and cover to keep from drying This time, you only need one sheet of phyllo dough at a time and will lay it lengthwise. tuck any extra edges carefully around base. Using pastry brush, brush phyllo dough with Butter Repeat the process of laying sheet down, tucking carefully to fit, and brushing with vegetable oil until you have 12 layers of phyllo dough. on top. Finish by brushing butter on top. Bake at 350 degrees F for about 30-­40 minutes or until top is a nice golden brown. Once done, set out to cool. Syrup: Combine sugar, water, lemon juice and honey into a medium sauce pan. Cook over medium heat and Bring to a boil for 10 min. After Both have cooled drizzle slowly a little at a time as it absorbs syrup

GALAKTOBOUREKO (GREEK MILK PIE)

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.

GALAKTOBOUREKO - GREEK CUSTARD SLICE

Steps:

• Preheat oven to 180°C Bring milk and white sugar just to the boil in a saucepan over medium heat. Gradually add the semolina in a thin steady stream, stirring constantly with a wooden spoon.
• Reduce heat to low. Cook, stirring, for 3-5 minutes or until mixture is smooth and thickens slightly.
• Remove from heat and set aside for 15-20 minutes to cool slightly. Gradually add the eggs, 1 at a time, beating well after each addition until well combined. Add the vanilla sugar and lemon rind and stir until well combined.
• Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Place 1 filo sheet in the base of a 24 x 30cm (base measurement) ovenproof dish and brush with a little melted butter. Top with another filo sheet and lightly brush with melted butter.
• Repeat with another 10 filo sheets and melted butter to make a 12-sheet stack.
• Pour semolina mixture over the filo in dish. Continue layering with remaining filo sheets and half the remaining melted butter to make another 12-sheet stack on top of the semolina mixture.
• Use a small sharp knife to score top of galaktoboureko into 16 squares. Brush with the remaining melted butter. Bake in oven for 45 minutes or until golden.
• Meanwhile, to make sugar syrup, place the sugar, water, lemon juice, cinnamon, cloves and orange peel in a saucepan and stir over medium heat until sugar dissolves.
• Bring to a gentle simmer and cook, without stirring, for 10 minutes or until syrup thickens slightly. Strain syrup and discard cinnamon, cloves and peel.
• Cut through marked lines on top of galaktoboureko. Pour over the hot syrup and set aside for 30 minutes to stand. Serve warm or at room temperature.

GALAKTOBOUREKO

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.
• n 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.

GALAKTOBOUREKO - GREEK SEMOLINA CUSTARD BARS

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.

GALAKTOBOUREKO

Steps:

• Pour milk into a large saucepan, and bring to a boil over medium heat.
• In a mixing 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, keeping 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.
• Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it inches.
• 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.

GALAKTOBOUREKO - MILK CUSTARD WRAPPED IN PHYLLO DOUGH

Steps:

• Syrup: The morning you are going to bake, combine 4 cups sugar, 2 cups water, 1 cinnamon stick and 2 slices lemon.
• Boil for 15 minutes.
• Remove from heat; remove cinnamon stick and lemon slices, and cool syrup completely. Also may be made a day in advance and refrigerated, covered.
• When syrup is cooled, preheat oven to 350°F
• Brush softened butter inside 9x13x2-inch glass baking dish.
• 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.
• Stir continuously until the mixture becomes thicker than pudding consistency.
• Set aside to cool slightly.
• 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.
• Pour in warm custard filling.
• Layer 10 more phyllo pieces on top, buttering each layer.
• Score the top layer to form roughly 2x2-inch squares. Bake at 350 F for 30 to 45 minutes, or until lightly golden.
• 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.

GALAKTOBOUREKO

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.