Galaktoboureko/Greek Custard Filled Phyllo Pastry
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6nos Eggs
1cup Sugar
1cup Semolina (finely grind)
1/2tsp Lemon peel (grated)
1tsp Lemon juice
6cups Milk
1/4cup Melted butter
10sheet Phyllo sheets
For Syrup:
1cup Sugar
1cup Water
2tbsp Lemon juice
1tbsp Lemon peel(grated)
Make the syrup:
Bring the sugar, water to boil in medium heat, add the lemon peel and cook everything simmer for 10 minutes, remove from the heat and add the lemon juice,set aside and let them cool..
For Filling:
Beat the eggs with sugar until it turns creamy and smooth, add the semolina, lemon juice and grated lemon peel and beat for few minutes...Continue beating and add the milk and 2tbsp melted butter...beat for another few minutes until the mixture turns light and fluffy..
Preheat the oven to 350F and pour the filling into a pot and heat the pot over the stove top in medium flame..stir until the filling mixture turns thick..remove from the heat and keep aside..
Brush a rectangular baking pan with melted butter, take the 5sheets from the phyllo dough...Lay one sheet of phyllo on the bottom of the pan, brush the phyllo on the bottom of the pan with butter. Lay another sheet over the first, brush with butter, and continue until half the phyllo sheets have been used.Give the custard a quick whisk and spoon over the bottom layer of phyllo sheets, spreading evenly so it covers the bottom out to the sides with no gaps and no air bubbles.
Using the remaining phyllo sheets, place them one at a time on top of the filling, extending out the side opposite the bottom sheets. Brush each with butter, then one at a time, fold in the extending pieces butter the tops. When all the phyllo has been folded in and corners folded in, brush the top with butter.
Cut the galaktoboureko into serving-sized pieces using a very sharp knife to cut all the way through to the bottom. The phyllo and custard filling are delicate so cut with care.Bake for 30minutes in the middle rack of the oven.Remove from the oven and pour the cooled syrup evenly over the hot pastry. Set aside and allow to cool and absorb the syrup..
Enjoy!!
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This entry was posted on Friday, December 23, 2011 at 11:47 PM and is filed under Desserts, Egg, Greek, Sweets. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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