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Galaktoboureko (Greek Semolina Custard Pastry)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups8 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587377
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Pastry
- 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
Syrup
- 125 ml water
- 150 g white granulated sugar
- 2 Tbsp lemon juice
Directions
Pastry
- 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.
Syrup
- 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.