Recipe Git v1

Galaktoboureko (Greek Semolina Custard Pastry)

Prep: 0 min Cook: 0 min Servings: 8 Difficulty: medium

Categories: Dessert, Drink, Baked

Tags: baking, easy, greek, recipes for custard, recipes for dessert, recipes for pastries, recipes using butter, recipes using egg, recipes using granulated sugar, recipes using lemon juice, recipes with images, recipes with metric units

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AGalaktoboureko_%28Greek_Semolina_Custard_Pastry%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AGalaktoboureko%20%28Greek%20Semolina%20Custard%20Pastry%29&oldid=4587377

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

Pastry

150 g white granulated sugar
6 eggs
150 g semolina
1 liter milk
2 vanilla beans
½ ea. lemon, juiced
1 pinch of salt
450 g phyllo
Melted butter

Syrup

125 ml water
150 g white granulated sugar
2 Tbsp lemon juice

Directions

Pastry

Combine sugar, eggs, and semolina in a saucepan. Mix in milk and vanilla beans. Stir in lemon juice.
Bring the mixture to a boil, stirring with a fork the whole time. When it starts boiling, reduce heat to low and keep stirring for another 10 minutes. Remove mixture from the heat, and let cool.
Brush some melted butter over each sheet of phyllo dough.
Butter a pan, and place half the phyllo in it sheet by sheet. Pour the cooled semolina custard over the pastry, and cover with the remaining buttered phyllo.
Sprinkle pastry with a bit of water.
Bake pastry at 356°F / 180°C / Gas mark 4 for 1 hour. Let cool.

Syrup

Combine water and sugar in a saucepan.
Bring to boil, and simmer for about 10 minutes.
Let syrup cool.
Stir in the lemon juice once cooled in order to preserve the vitamin C.
Brush the finished pastry with syrup, and serve.