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Galaktoboureko

SUBMITTED BY: GAPGIRL PHOTO BY: Scotty The Evil

"This is a recipe that my mom got from a coworker and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do."
PREP TIME  1 Hr
COOK TIME  45 Min
READY IN  1 Hr 45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 6 cups whole milk
  • 1 cup semolina flour
  • 3 1/2 tablespoons cornstarch
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 6 eggs
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, melted
  • 12 sheets phyllo dough
  • 1 cup water
  • 1 cup white sugar

DIRECTIONS

  1. Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
  2. In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
  3. Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
  4. Preheat the oven to 350 degrees F (175 degrees C).
  5. Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
  6. Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2004 by Scotty The Evil
This was hard. Way more steps than I like in a dessert. SO, worth the effort. I made it for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2004 by MELLYGIRL23
I made a big Greek dinner and wanted to do a dessert but was sick of Baklava so I tried this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2006 by TalianMom
Delicious!!!!!!! I will make this again and again! Most restaurants that serve this, it's all... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2005 by Erin Kueneman
Pretty tasty, somewhat like sweetened Cream of Wheat. This recipe makes a lot, so make sure... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2005 by SUNLILIES
Great recipe! I was searching for something to get rid of my extra phyllo dough and found... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2008 by Angie
Hi . I did not try this recipe but I think it will be better if you dont use the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2005 by KANDEEAPPLE
Semolina flour was a little hard to find but it was worth the search! My dad and I agree, its... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2006 by Jen
I made this for my husband and his family who are Greek, and everyone loved it! They were... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2004 by Snuffles
Deeeeeelicious! It certainly lives up to it's name. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2005 by GOATGIRL1