Galaktoboureko Greek Custard Pastry Recipes

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.

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.

GALATOBOURIKO (GREEK CUSTARD PASTRY)

Steps:

• For the syrup: make this first.
• In a small sauce pan, combine the sugar, honey and water. Bring to a slow boil, stirring occasionally until sugar is completely dissolved. Add lemon juice and orange juice. Cook, stirring occasionally, over medium heat for 10 minutes. Remove from heat and set aside.
• Heat oven to 350 degrees.
• In a 4 quart saucepan, mix the butter and milk. Bring to a boil over medium heat, stirring constantly. Add farina and cook for 5 minutes, continuing to stir to prevent lumping. Remove from heat. In a large bowl combine eggs, sugar and vanilla. Slowly add one cup of the hot mixture to the bowl and blend. Return egg mixture to the saucepan and stir until smooth and thick. Set aside to cool.
• Brush a 9″ x 13″ x 2″ baking dish with melted butter. Place 8 filo sheets on bottom of pan, brushing between each one with melted butter. Place an additional 4 filo sheets in pan, allowing the edges to drape over each of the 4 sides of the pan. Brush with melted butter.
• Pour the filling into the filo lined pan and spread evenly. Fold the overlapping filo sheets to envelop the filling. Top pastry with remaining filo, brushing with melted butter.
• Score the dough through the top layers of filo with a sharp knife 4 times lengthwise. Pour any remaining butter over the top of the pastry (this keeps the filo from drying out during baking.).
• Bake in preheated 350 degree oven for one hour or until pastry is golden and puffed.
• Remove pastry to a rack and cool for 5 minutes. Spoon cooled syrup over pastry and allow to stand for 30 minutes.
• Cut into 40 diamond shaped pieces.
• Enjoy this authentic, luscious Greek dessert!

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 (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.