Galaktoboureko - Greek Custard Pastry
List of Ingredients
For the Custard:
6 cups milk
1 cup farina or semolina
1 1/2 cup granulated sugar
1/4 tsp salt
6 eggs
1 tsp vanilla extract (optional)
For the Syrup:
1 1/2 cups sugar
1 cup water
Lemon or orange peel
Brandy (optional)
12-14 sheets filo
1 cup melted butter Recipe
Butter a 9" x 12" x 3" baking pan or use an oil spray.
Heat milk in saucepan without scorching.
Mix farina or semolina, sugar (1cup), and salt. Add to gently boiling milk.
Cook slowly until mixture thickens and comes to a full boil. Remove from heat and allow mixture to cool.
Beat eggs thoroughly and add remaining ½ cup sugar. Add to cooled milk and farina mixture, stirring constantly. Set aside to cool further.
Cover the bottom of the pan with eight sheets of filo. Butter each one with melted margarine or butter. Be sure to place the filo sheets so that the excess hangs over all the sides of the pan.
Pour in the cooled custard. Bring the filo sheets hanging over the sides of the pan to cover the custard. Cover with remaining filo sheets buttering each one. Fold the last sheet so that it fits the rectangle of the pan.
Score the top of the filo sheets into squares, but not through to the custard. Use kitchen shears to cut - not a knife. The knife tears the filo.
Bake at 350 degrees for about 40 minutes until the top of the pastry is golden brown. The custard is done when a knife inserted into it comes out “clean”.
While pastry is baking, prepare the syrup. Boil the remaining ingredients for about 5 minutes or until the sugar dissolves.
When pastry is baking, prepare the syrup. Boil the remaining ingredients for about 5 minutes or until the sugar dissolves.
Spoon hot syrup over hot pastry. Cool thoroughly before cutting. This will take about four hours. The pastry can be kept in the refrigerator for about 3 days.
Recipe from Krista Mauler
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