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LOCATION: Recipes >> Greek >> Galaktoboureko 04

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Custard Pie (Galatoboureko)

12 sheets fyllo pastry
1 cup butter
1/2 cup sugar
4 glasses milk
1 glass fine semolina
6 eggs, beaten
vanilla

4 glasses sugar
2 glasses water
peel of 1 lemon & juice of 1\2 lemon
vanilla

Heat sugar and milk in a saucepan, adding the semolina a little at
a time, stirring constantly. Before it thickens completely, remove
from heat, wait until the boiling ceases and then add the eggs and
vanilla very gradually. Spread 6 sheets of pastry in an oblong
baking tin, coating each one with butter, which should have been
melted beforehand. Then spread the mixture in the tin evenly and
cover with the other 6 sheets of fyllo, coating each one as before.
Mark out the top sheet into squares to make serving easier once
the pastry has cooled. Allow the oven to heat and bake the sweet
for about 30 minutes.

Put the sugar and water in a pan and boil for 10 minutes, adding
the lemonpeel, the lemon juice and the vanilla. Pour the syrup
hot over the custard pie, then cut to serve once cooled.

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