Galaktoboureko (Greek Semolina Custard Pastry)
The galaktoboureko (Γαλακτομπούρεκο) is a traditional Greek dessert. It is made with phyllo, also known as filo or fillo dough, which is filled with a custard of semolina flavored with citron. It is served with a sugar syrup.
Source and licence
"Galaktoboureko (Greek Semolina Custard Pastry)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Galaktoboureko_(Greek_Semolina_Custard_Pastry), revision 4587377), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Galaktoboureko_(Greek_Semolina_Custard_Pastry)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587377
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 150 g white granulated sugar
- 6 eggs
- 150 g semolina
- 1 liter milk
- 2 vanilla beans
- ½ ea. lemon, juiced
- 1 pinch of salt
- 450 g phyllo
- Melted butter
- 125 ml water
- 2 Tbsp lemon juice
Method
- Combine sugar, eggs, and semolina in a saucepan. Mix in milk and vanilla beans. Stir in lemon juice.
- Bring the mixture to a boil, stirring with a fork the whole time. When it starts boiling, reduce heat to low and keep stirring for another 10 minutes. Remove mixture from the heat, and let cool.
- Brush some melted butter over each sheet of phyllo dough.
- Butter a pan, and place half the phyllo in it sheet by sheet. Pour the cooled semolina custard over the pastry, and cover with the remaining buttered phyllo.
- Sprinkle pastry with a bit of water.
- Bake pastry at 356°F / 180°C / Gas mark 4 for 1 hour. Let cool.
- Combine water and sugar in a saucepan.
- Bring to boil, and simmer for about 10 minutes.
- Let syrup cool.
- Stir in the lemon juice once cooled in order to preserve the vitamin C.
- Brush the finished pastry with syrup, and serve.