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LOCATION: Recipes >> Pastries >> Galaktoboureko

Print this Recipe    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.

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