Greek: Galaktoboureko 02 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Greek >> Galaktoboureko 02


	Galaktoboureko 02

		Galaktoboureko 4 cups milk 3/4 cup semolina flour 5 eggs 1 cup sugar 1 cup butter, clarified, melted and warmed 1 tsp. lemon rind, grated or 1 tsp vanilla 3/4 pound phyllo dough 2 1/2 cups sugar 1 1/2 cups water 3 thin lemon slices 1 stick cinnamon In a deep saucepan, heat milk and semolina, stirring constantly until it reaches the boiling point. Remove from heat; cool 5 minutes. In a bowl, beat eggs and sugar until fluffy; add the semolina mixture; add 1/2-cup melted butter and lemon rind; blend well. Place 8 phyllo sheets in a buttered 13x9-inch baking pan, BRUSHING EACH sheet generously with butter. Allow phyllo to extend up sides of pan. Spread filling evenly over phyllo; fold overhanging phyllo over the filling and brush with butter. Cover with 8 buttered phyllo sheets, which have been trimmed to fit pan. With a sharp knife, score only through the top phyllo layers making 4 equal rows, lengthwise. Sprinkle a few drops of cold water over top. Bake at 350-degrees for 45 minutes. Drizzle cold syrup over hot pastry and return to oven for 5 minutes; let stand 2 hours, before serving. Cut into diamonds or squares. Galaktoboureko is best served the day it is made. Refrigerate any leftovers. This tends to get a bit soggy after a couple days. Makes 24 pieces. Syrup: Combine al ingredients and bring to a boil. Reduce heat; simmer for 10 minutes.