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Galatoboureko

Galatoboureko recipe image
This Greek dessert features Milk 1 pn Salt, Sugar 5 Eggs; lightly beaten, Fine semolina 1 teaspoon Vanilla essence, Butter 10 Fillo pastry sheets, Lemon; rind grated 3/4 c Unsalted butter; melted. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 382.5
Dietary: Gluten-free, Vegetarian
Description
This Greek dessert features Milk 1 pn Salt, Sugar 5 Eggs; lightly beaten, Fine semolina 1 teaspoon Vanilla essence, Butter 10 Fillo pastry sheets, Lemon; rind grated 3/4 c Unsalted butter; melted. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 cups Milk 1 pn Salt
  • 3/4 cups Sugar 5 Eggs; lightly beaten
  • 3/4 cups Fine semolina
  • 1 teaspoons Vanilla essence
  • 1/4 cups Butter 10 Fillo pastry sheets
  • 1/2 Lemon; rind grated
  • 3/4 cups Unsalted butter; melted
Directions
  1. 1
    Mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt in a heavy-based saucepan and
  2. 2
    heat until thickened, stirring constantly.
  3. 3
    Let custard bubble gently over low heat for 5 minutes.
  4. 4
    Take from heat and remove cinnamon.
  5. 5
    Cover with a piece of buttered paper to prevent skin forming.
  6. 6
    When cool, blend in eggs and vanilla.
  7. 7
    Butter a 33 x 23 cm (13 x 9 inch) oven dish.
  8. 8
    Place half of the filo pastry sheets in the dish, brushing each sheet with the melted butter.
  9. 9
    Pour in custard and top with remaining sheets, again brushing each with butter as it is placed in postition.
  10. 10
    Brush top with remaining butter and score through top sheets of filo in 8 cm (3 inch) squares or diamonds.
  11. 11
    Sprinkle top lightly with water.
  12. 12
    Trim edges and
  13. 13
    bake in a moderate oven for 45 minutes until pastry is golden brown and custard is
  14. 14
    set when tested with a knife.
  15. 15
    Remove from oven and cool thoroughly in the dish.
  16. 16
    Dissolve sugar in water over low heat, increase heat to medium and bring to the boil.
  17. 17
    Add cinnamon bark and lemon juice and boil for 10 minutes.
  18. 18
    Cool syrup to lukewarm before straining and pouring over the cool pie.
  19. 19
    Leave until cold before serving.
  20. 20
    Typed for you

Nutrition Facts

Servings 12

Amount Per Serving
Calories 382.5kcal
% Daily Value *
Total Fat 14.6g23%
Saturated Fat 9.3g47%
Cholesterol 37.0mg13%
Sodium 192.9mg9%
Total Carbohydrate 57.0g19%
Dietary Fiber 0.0g0%
Sugars 57.0g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beaten, blending, boiling, butter, dessert, eggs, essence, fillo, fine, galatoboureko, grated, greek, lemon, lightly, melted, milk, pastry, rind, salt
Read it online: https://www.chefs-mate.com/recipe/galatoboureko-2/