Include in Print View:

Galatoboureko

Galatoboureko recipe image
This Greek dessert features Milk, Sugar, Fine semolina, Butter, Lemon; rind grated. 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: 1898.9
Dietary: Gluten-free, Vegetarian
Description
This Greek dessert features Milk, Sugar, Fine semolina, Butter, Lemon; rind grated. 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 cup Milk
  • 3/4 cup Sugar
  • 3/4 cup Fine semolina
  • 1/4 cup Butter
  • 1/2 Lemon; rind grated
  • 1 Piece Of cinnamon bark
  • 1 pn Salt
  • 5 Eggs; lightly beaten
  • 1 teaspoon Vanilla essence
  • 10 Fillo Pastry sheets
  • 3/4 cup Unsalted butter; melted
Directions
  1. 1
    Oven temperature: 180C (350F)
  2. 2
    Mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt in a heavy-based saucepan and
  3. 3
    heat until thickened, stirring constantly.
  4. 4
    Let custard bubble gently over low heat for 5 minutes.
  5. 5
    Take from heat and remove cinnamon.
  6. 6
    Cover with a piece of buttered paper to prevent skin forming.
  7. 7
    When cool, blend in eggs and vanilla.
  8. 8
    Butter a 33 x 23 cm (13 x 9 inch) oven dish.
  9. 9
    Place half of the filo pastry sheets in the dish, brushing each sheet with the melted butter.
  10. 10
    Pour in custard and top with remaining sheets, again brushing each with butter as it is placed in postition.
  11. 11
    Brush top with remaining butter and score through top sheets of filo in 8 cm (3 inch) squares or diamonds.
  12. 12
    Sprinkle top lightly with water.
  13. 13
    Trim edges and
  14. 14
    bake in a moderate oven for 45 minutes until pastry is golden brown and custard is
  15. 15
    set when tested with a knife.
  16. 16
    Remove from oven and cool thoroughly in the dish.
  17. 17
    Dissolve sugar in water over low heat, increase heat to medium and bring to the boil.
  18. 18
    Add cinnamon bark and lemon juice and boil for 10 minutes.
  19. 19
    Cool syrup to lukewarm before straining and pouring over the cool pie.
  20. 20
    Leave until cold before serving.
  21. 21
    ISBN: 1 86302 069 1 Typed for you

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1898.9kcal
% Daily Value *
Total Fat 106.5g164%
Saturated Fat 57.4g287%
Cholesterol 133.8mg45%
Sodium 98612.9mg4109%
Total Carbohydrate 220.1g74%
Dietary Fiber 22.4g90%
Sugars 61.7g
Protein 27.7g56%

* 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, bark, beaten, blending, boiling, butter, cinnamon, dessert, eggs, essence, fine, galatoboureko, grated, greek, lemon, lightly, melted, milk, pastry, rind
Read it online: https://www.chefs-mate.com/recipe/galatoboureko/