Galaktoboureko

Galaktoboureko: Custard-filled Phyllo Pastry

Galaktoboureko

In Greek: γαλακτομπούρεκο, pronounced ghah-lahk-toh-BOO-reh-ko

This is my favorite Greek dessert, and because it is such a presentation-type dish, I serve it well after dinner has had time to settle so it can be appreciated. It's also a real treat for special friends at coffee- or tea-time. For illustrated directions on using the phyllo dough, see the step by step photos. From ... http://greekfood.about.com/od/phyllopastriesbaklava/r/galaktoboureko.htm

INGREDIENTS:

• 6 eggs
• 1 cup of sugar
• 1 cup of semolina (fine grind), cream of wheat, or rice flour
• 1/2 teaspoon of grated lemon peel
• 1 tablespoon of lemon juice
• 6 cups of whole milk
• 1/2 - 1 cup of butter, melted
• 1 pound of commercial phyllo dough sheets, defrosted
• ------------
• For the syrup:
• 1 1/3 cups of sugar
• 3/4 cup of water
• 1 1/2 tablespoons of lemon juice
• 1 slice of lemon peel

PREPARATION:

Make the syrup: In a saucepan, bring the sugar and water to a boil over medium-low heat. Add the lemon peel, reduce heat to low, and boil for 10 minutes. Remove from heat, add lemon juice (do not stir) and set aside to cool.

Make the filling: With an electric mixer on high speed, beat 2 eggs with 1/3 the sugar until light and frothy, add 2 more eggs and another 1/3 of the sugar, and repeat.

Continue beating for 2 minutes. Add the semolina, lemon juice, and grated lemon peel. Continue beating and add the milk and 2 tablespoons of the melted butter. Beat for another 5-6 minutes until the mixture is light and fluffy.

Preheat the oven to 355F (180C).

Pour the filling into a pot and heat over medium-low heat. Stir vigorously with a whisk until it thickens to the consistency of ketchup (or puréed baby food). Remove from heat immediately and set aside.

Make the dessert: (Use an 11-inch diameter round baking pan or equivalent.) Brush the bottom, sides, and rim of the pan with melted butter. Open the phyllo dough and count the sheets. Half will be used on the bottom, half on top.

Lay one sheet of phyllo on the bottom of the pan, starting at one side and letting excess phyllo extend over one side. 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.

Spoon the filling on top of the bottom layer of phyllo sheets, spreading evenly so it covers the bottom out to the sides with no gaps and no air bubbles.

Note: If you are inexperiened with phyllo, check the photos that follow the folding, buttering, baking, and adding syrup.

Fold in the extending pieces of phyllo over the filling one at a time (they will cover about half the pan) brushing each with butter until all are folded in. Fold in corners as well so all the phyllo is inside the pan and brushed with butter.

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 (I cut 20) 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. (I use a razor to do the first cut and then follow up with a knife. I've also heard that some use an electric knife.)

Bake at 355F (180C) for 30 minutes or until golden brown.

Remove from the oven and pour the cooled syrup evenly over the hot pastry. Pour up to and around the edges. Set aside and allow to cool and absorb the syrup (a few hours). Serve sprinkled with cinnamon if desired.

Yield: 20 pieces

Galaktoboureko should be eaten within a day or two. Store in an airtight container in the refrigerator.

For a change of taste: In the filling, substitute the grated lemon peel and lemon juice with grated orange peel and strained orange juice.

Step by Step guide follows...

Galaktoboureko (γαλακτομπούρεκο, say ghah-lahk-toh-BOOR-eh-ko) is one of the most well-loved Greek desserts. It is a delightful custard cooked in a wrapping of sheets of phyllo dough. These photos illustrate the steps in making this dessert. For this demonstration, I used a round baking pan. Once you learn to drape and fold the phyllo in a round pan, using a square or rectangular pan will be easy! The text recipe for Galaktoboureko and the custard filling can be found here.

Graphic Index | Text Index

Start Here

Custard filling	Count the phyllo sheets	Place a sheet of phyllo in the pan and brush with butter
Add the next sheet of phyllo	Use half the sheets for the bottom	Spoon the filling on top of the bottom sheets of phyllo
Spread the filling evenly in the pan	Start folding in the phyllo over the custard	When all phyllo has been folded over, tuck in the edges
Start layering phyllo for the top	Continue the top layer, brushing with butter	The top sheets of phyllo have been added and buttered - it's time to fold it up

Start folding in the top with the corners of the top sheet of phyllo	Fold in the extended side of the phyllo sheet and brush with butter	Continue folding in the corners and extended pieces of phyllo until finished
Finish folding in the top layer and tucking in the corners for a good fit	Finish it off with a light brushing of butter	Cut into serving-sized pieces
It doesn't have to be perfect	When the galaktoboureko comes out of the oven, cover with cooled syrup	Let the galaktoboureko cool while soaking up the syrup
Galaktoboureko, ready to eat!