Aladin

Member
Galaktoboureko (Custard Pastry)
Custard Pastry (Galaktoboureko)
Serves 14
Preparation time 30 minutes
Baking time 50 minutes
4 cups milk
3 eggs and 2 egg yolks
1/2 cup sugar
1/3 cup and 1 tablespoon fine semolina
2 teaspoons vanilla
1/2 Ib phyllo pastry
1/2 cup hot melted, clarified unsalted butter

The Syrup
11/2 cups sugar
1 cup water
1 tablespoon lemon juice 1 teaspoon vanilla

Boil the milk and cool slightly. Beat the eggs and sugar with an electric mixer, until light and creamy. Add the semolina and mix well stirring with a wooden spoon. Transfer the mixture into a large heavy saucepan. Stirring constantly pour in the hot milk. Cook the mixture stirring, over low heat, to maintain a smooth textured cream, about 10 minutes. Remove from the heat, stir in the flavoring and 3-4 tablespoons of the butter.
Grease an 8 by 12 inch pyrex cake pan. Cut the phyllo sheets into rectangles the size of the pan. Spread half the phyllo sheets over the bottom of the pan brushing each one with melted butter. Intersperse any pastry trimmings in be­tween the layers also brushed with butter. Pour in the cream and spread it evenly over the pastry. On a working surface lay the remaining phyllo sheets, one on top of the other, brushing each one with melted butter. Cut them lengthwise into 4 strips, without cutting through the edges to prevent them from separating. Lift the strips of phyllo carefully and place them lightly on top of the custard. Brush the surface with butter and sprinkle with some drops of warm water to prevent the phyllo from curling up while baking.
Bake in a 375°F oven for about 15 minutes then lower the temperature to 325°F and bake for about 35 minutes longer or until the top is golden brown.
To make the syrup, put the ingredients in a saucepan and bring to a boil. Let it boil for 7 minutes. Ladle the syrup slowly over the pastry as soon as you remove it from the oven. Allow it to absorb the syrup and cool slightly.
Cut the Galaktoboureko in pieces and serve warm or cold, preferably on the day it is made. Keep any leftovers in the refrigerator, uncovered to preserve crisp­ness.
 

Aladin

Member
Galaktoboureko (Custard Pastry)
I like it warm or cold - imagine a custard slice that has class!
 

Gail

Member
Galaktoboureko (Custard Pastry)
I'm imagining[^][^][^] I've just made a coffee, I bet it would be lovely with a cup of coffee[^][^]
 

Aladin

Member
Galaktoboureko (Custard Pastry)
.... sitting by the harbour, comfy chair, under the awning watching the world go by!
 

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