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LOCATION: Recipes >> Greek >> Galaktoboureko 06

Print this Recipe    Galaktoboureko 06

Galaktoboureko
Yield: 20 servings

6 cups milk
1 Tblsp butter
1 cup fine semolina
12 commercial filo sheets
3 1/2 Tblsp cornstarch
3/4 cup butter; melted, hot
3 cups granulated sugar
1 cup water
1/4 tsp salt
1 lemon or orange (peel only)
6 eggs
2 Tblsp fine brandy or cognac (opt.)
1 tsp vanilla extract,optional

In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to
a boil; do not allow it to scorch. Meanwhile, sift the semolina,
cornstarch, 1 cup of the sugar, and salt together and gradually
add to the boiling milk, stirring constantly with a wooden spoon.
Cook slowly over medium heat until the mixture thickens and comes
to a full boil, then remove from the heat. Beat the eggs on high
speed of an electric mixer. Gradually add 1/2 cup sugar and continue
beating until very thick and fluffy, about 10 minutes, then add
the vanilla. Stirring constantly, add eggs to the hot pudding.
Partially cover the pan and allow to cool. Butter a 9 x 12 x 3-inch
baking pan and cover the bottom with 7 sheets of the filo, brushing
butter generously between each and making sure that a few sheets
come up the pan sides. Pour the custard into the pan over the filo.
Cover with the 5 remaining sheets, brushing butter between each
and on the surface. With the tip of a very sharp knife, score the
top filo sheets into square or diamond shapes, being careful not
to score as deeply as the custard. Bake on the center rack of a
moderate (350 F) oven for 40 to 45 minutes, until crisp and golden
chestnut in color and the custard is firm. Meanwhile, boil the
remaining 1-1/2 cups sugar with the water and lemon or orange peel
for 5 minutes. Add the brandy or Cognac, if desired, and set aside.
Remove the galaktoboureko from the oven and set on a cake rack.
Spoon the hot syrup over the entire galaktoboureko, particularly
the edges. Cool thoroughly before cutting and serving. Store in
the refrigerator.

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