GALAKTOBOUREKO - GREEK CUSTARD PASTRY

Galaktoboureko - Greek Custard Pastry image

Provided by tranch

Categories Dessert

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 11

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1 lb phyllo dough
2 pints milk
6 ounces sugar
6 ounces fine semolina
1/2 cup butter, melted, divided
1 teaspoon vanilla extract
1 pinch salt
6 eggs
12 ounces sugar
1 1/2 cups water
1 tablespoon lemon juice or 1 tablespoon lemon peel

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.