Greek Galaktoboureko 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 PIE

Steps:

• Preheat your oven to 350 °F, 180 °C. ​Make the syrup: In a saucepan, combine the sugar, water, cinnamon stick, and orange juice. Stir well and bring to a boil. Remove from heat and pour the honey into the syrup. Mix well until incorporated. ​Set aside to cool completely. The syrup must be cold when poured over the hot pie so that way the phyllo stays nice and crisp. Make the Custard: Beat the eggs, yolks, half of the sugar, salt, semolina, and corn starch until thick and pale yellow. About 3 minutes. In the meantime warm up the milk in a saucepan with the remaining sugar until scalding hot. ​Temper the egg mixture by adding some hot milk and whisking well. Add the egg mixture to the milk in the saucepan and cook over low heat while continuously stirring until it thickens. Once it comes to a boil it will be at the correct thickness. ​Remove from heat and add vanilla extract and about 2 tablespoons of the melted butter, and the orange zest. Mix well to incorporate and set aside. ​Brush some butter all over the inside of a 9 by 13-inch baking dish. Line the inside of the pan with a sheet of phyllo. Drizzle the top with the melted butter. Layer all of the sides of the pan with sheets of phyllo (one sheet at a time) and drizzle butter over each sheet. Allow half of each sheet to hang outside of the pan (see the video) ​Pour the custard filling in the center and fold the phyllo sheets hanging over the sides on top of the filling drizzling each stack with butter. ​Place another stack of four sheets on top and tuck the excess phyllo into the sides of the pan. Drizzle with more butter. Do the same with the final remaining sheets of phyllo. ​Scour the pie into 12 slices or more if you will be serving smaller pieces. Try not to cut all the way down to the bottom. Pour all of the remaining butter on top and brush the sides of the phyllo as well. ​Place the pie onto a baking sheet to make it easier and safer to transfer from the oven. ​Bake for 45 - 60 minutes or until the pie is a deep golden color. ​As soon as the pie comes out of the oven, slice over the scored marks all the way down to the bottom. Pour all of the syrup over the pie. Sprinkle a generous amount of cinnamon on top and set aside for at least 30 minutes.​Enjoy

GREEK CUSTARD PIE (GALAKTOBOUREKO)

Steps:

• Preheat oven to 375 degrees F. Have your pan ready to go - either a 16-inch round cake pan or a 10x13-inch lasagna dish. The phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not dry out.
• Stir the milk, semolina, ½ cup of the sugar, the butter, and vanilla in a large sauce pan over medium heat. Stir the mixture gently but constantly until it becomes thick like pudding. This may take up to 15 minutes or so. Remove the pan from the heat and cool for 5 to 10 minutes. Beat the eggs with the remaining ¼ cup of granulated sugar in a small bowl and then stir it into milk mixture. Stir in the orange zest.
• Melt the butter and begin by brushing the the bottom of your pan with melted butter.
• Layer the bottom of the pan with about half of the phyllo, liberally brushing with butter between each layer. Lightly press the sheets into the sides and corner and let the edges hang over the top; you will fold them over later. (Do not skimp on the butter! You should use half on the bottom layers and half on the top.)
• Pour the slightly cooled custard over the bottom sheets and spread to the sides. Layer the remaining sheets of phyllo on top of the custard as you did the bottom, continuing to brush melted butter between layers until you have used all the phyllo. Then, brush butter on the overlapping sides and roll the edges down creating a "rim" around the edge of the pan. Liberally brush the top and the edge with the rest of your butter.
• Bake until the top is golden brown all over, 30 to 45 minutes. (I suggest checking early and often, as you don't want the phyllo to burn.)
• While the pie is baking, make the syrup. Bring the sugar, water and orange juice to a boil in a small saucepan. Boil for 5 minutes then remove from the heat. Off the heat, stir in the vanilla extract; set aside.
• When you remove the pie from the oven, let it cool for 15 minutes. Then, pour the syrup evenly over the entire pie. Allow the pie to sit for at least 1 hour before serving so the syrup can be absorbed. Store leftover pie in the refrigerator for up to 3 days.

BEST GALAKTOBOUREKO RECIPE SYRUPY CUSTARD PIE WITH FILO

Steps:

• The syrup needs to be cool at room temperature when added to the pie. So you make the syrup first and set it aside to cool while you make the pie.
• Add all of the ingredients for the syrup to a saucepan. Don't use one that's too wide as sugar tends to sit on the sides.
• Bring to a boil over high heat. Then turn heat to medium-low and simmer for about 6-7 minutes until syrup thickens. Do not stir the syrup let the sugar dissolve on its own. Turn the heat off and set the saucepan aside.
• Add the milk, sugar, vanilla extract, and lemon zest in a cooking pot and heat over medium-high heat.
• In a small bowl beat the eggs with a hand whisk. Mix in the rice flour. Place the bowl to sit on a dampened sponge cloth next to the cooking pot (this will help keep the bowl in place while stirring on the next step).
• Once the milk starts to get steamy hot, just before boiling point, turn the heat off. With a ladle, take spoonfuls of the hot milk and start pouring it, threadlike, into the eggs while whisking the eggs constantly with a hand whisk. Do this, until 2/3 of the hot milk is incorporated into the eggs. Then transfer the egg-milk mixture back into the cooking pot.
• Turn the heat back on to medium. Start adding the semolina in batches while stirring with the hand whisk. Once the cream starts to bubble stir constantly and cook for 2 minutes more. Turn the heat off and set the pot aside.
• Stir in the butter.
• Preheat oven to 170°C/ 338°F.
• Lay open the stack of phyllo on your working surface. And cover it with a tea towel so it won't air-dry.
• Grease a 12-inch (31 cm) round baking pan with some of the melted butter.
• Take one filo sheet and place it in the pan so it covers its bottom. Half of the filo will be hanging out of the pan. This is going to be used to cover the cream on top.
• Add 7 more filo sheets in the same way all around to create the pie base. Grease each filo sheet lightly with butter using a pastry brush.
• Add the cream and spread it evenly with a spoon.
• Take the remaining phyllo sheets and place them on top of the cream again greasing each one with butter. Once you have used up all of the sheets start to overlap the filo edges over the pie giving a ruffled look. Drizzle with butter after overlapping each filo. As well as the top of the pie once finished. Butter is very important to help the filo cook properly. If by any chance you run out of butter melt a bit more or use some vegetable oil like sunflower or corn oil.
• Scar the top of the pie to 16 pizza-like pieces. Or if you would like smaller portions, cut to smaller squared pieces.
• Bake for about 50 minutes. The pie should get a deep golden color and look very crispy on top. It should also move inside the pan when you shake it. This means it has properly baked at the bottom as well. If the pie reaches the desired color before the time is up, then turn the heat to 150°C / 302°F and keep baking.
• Once the pie is baked, remove it from the oven and add the cooled syrup on top with a ladle.
• Let the pie sit for 30 minutes before cutting and serving. Or let it cool down to room temperature and refrigerate for 6 hours to enjoy it cold. You may serve with some ground cinnamon, or whipping cream, or vanilla ice cream on top!

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.

TRADITIONAL GREEK GALAKTOBOUREKO ROLLS (SEMOLINA CUSTARD FILLED PHYLLO PASTRY)

Steps:

• Instructions Melt the butter and set it aside so it takes room temperature. Make the syrup; add in a pot the water and the sugar and stir together until you see the first 5 bubbles. It will take around 5 minutes to boil, so stay close. Once it boils, remove it from the heat, and set aside to cool down. Add in a non stick pot all the ingredients for the custard, the milk, sugar, thin & thick semolina and eggs and whisk it on a low temperature. Keep whisking, until it thickens, it will take 10 to 15 minutes. Once the custard thickens, add the vanilla extract and turn down the heat. Clean your counter and place the 11 sheets of phyllo on it. Using the scissors, cut the phyllo sheets in similar sized rectangles. Set the stack of the skeet rectangles on the side and place one of them in front of you, short side facing you. Using a brush, coat the rectangle with the melted butter. You want the butter to go everywhere, without leaving a surplus. If you added too much butter, just take it using the brush and put it back in the cup with your melted butter. Using a spoon, add a tablespoon of the custard around 1 centimetre from the edge of the rectangle. If you place it right on the edge, it will be difficult to roll. Similar to how you'd fold a burrito, start by folding the sides, and then rolling it from the edge with the filling, until the other side. Using the brush, butter the bottom of your pan. Butter up the sides as well. Once it is rolled, place the galaktoboureko in the buttered pan, with the end of the phyllo rectangle down. It will protect it from opening while baking. Follow the same process until you have no more custard left over. Preheat the oven to 180 degrees Celsius, at the fan mode. Bake the galaktoboureko at 180 degrees Celsius, at the fan mode for 35 minutes, or until it's golden brown. Once the galaktoboureko is ready, remove it from the oven and while it's steaming hot, pour the syrup on it. Make sure it goes everywhere. Let the galaktoboureko cool down in the pan with the syrup so that it soaks up as much as possible. Enjoy!