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GREEK CUSTARD PIE WITH PHYLLO DOUGH
Pronounced Galaktobourecko (gah-lahk-tow-Boo-rey-koh}. This is a very creamy custard wrapped in phyllo dough and baked to a golden brown with the flavors of lemon and orange blossom water syrup drenching the baked dessert. The citrus syrup and the creamy filling make this a dessert that is best eaten the same day it is made, or it loses something in the translation or too much time in the refrigerator. The custard tends to become a little hard and gummy if not eaten just after it is made.
The Greeks like their desserts, and phyllo dough pastries are their favorites. Lemons and oranges are among the favorite fruits of Greece and it shows well in the syrup that literally engulfs this wonderful dessert.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS:Yields 24 cut squares
For the Filling:
• 6 cups whole milk
• 1¼ cup fine semolina (Can use Cream Of Wheat® or Malt O Meal®)
• 6 egg yolks
• ½ cup sugar
• 1 Tablespoon vanilla extract
• 2 Tablespoon unsalted butter
For the Syrup:
• 1 cup sugar
• ¾ cup water
• ¼ cup orange flower water
• Juice of ½ lemon
• 1 strip ½ X 2 inch lemon peel (no white pith)
• 1 strip ½ X 2 inch orange peel (no white pith)
• 1 Lb box phyllo pastry sheets
• ½ lb unsalted butter for brushing the phyllo dough
1.MAKING THE FILLING
In a large saucepan, heat the milk over medium high heat until just boiling. Add the semolina
and stir with a whisk. Lower the heat to medium
Using a whisk, beat the egg yolks with the sugar. Ladle a cup of the warmed milk into the egg
mixture to temper and then add the egg yolk mixture to the pot.
Continue to cook over medium low heat until the cream starts to thicken, stirring continuously.
When the custard has thickened, remove from heat and stir in the vanilla extract and the butter. Set aside.
2.UNWRAPPING THE PHYLLO DOUGH
Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp
knife, cut the sheets in half to make two stacks of 9x12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper
towel while working with the other.
Preheat the oven to 350ºF degrees.
3.ASSEMBLE THE GALAKTOBOUREKO
Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan. You will use approximately half the phyllo sheets for the bottom
of the pastry. Begin by layering sheets one by one in the bottom of the pan, making sure to brush each one thoroughly with melted butter.
When you have almost layered half the sheets, drape two sheets of phyllo so that they extend half in the pan and half out of the pan
horizontally. Add the custard in an even layer on top of the sheets, smoothing the surface with a spatula. Fold the phyllo sheet flaps in over
the custard layer. Add the remaining sheets on top, brushing each sheet with melted butter.
Before baking, score the top layer of phyllo (making sure not to puncture the filling layer) to enable easier cutting of pieces later. I place the
pan in the freezer for about 10 to 15 minutes to harden the top layers and then use a serrated knife. Bake in a preheated oven for 45 minutes
or until the phyllo turns a deep golden brown color.
4.PREPARE THE SYRUP
During the 45 minutes that the Galaktoboureko is baking, you can make the syrup. In a saucepan and add the sugar, water,
lemon peel and orange peel. Boil over medium high heat for approximately 10 – 15 minutes. Remove the lemon and orange peel and stir
in the orange flower water and lemon juice. Remove from heat and set aside to cool**SEE COOKS NOTES**.
Caution: Do not pour hot syrup over the hot custard. Allow both to cool to room temperature and then
carefully ladle the syrup over the galaktoboureko and allow time for it to be absorbed before serving.
NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE VIDEO BELOW MIGHT BE OF HELP.
HOW TO MAKE GREEK GALAKTOBOUREKO
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