Galaktoboureko
ghah-lah-KTOH-boo-ree-koh
Classic Phyllo Custard Pie | Yields16 to 20 pieces
This dessert was always a favorite in my neighborhood growing up. My friends from school would come over regularly and basically demand that my sweet mom make this dessert for them. One bite, and they were addicts. Mom would always honor their requests and turn out fresh batches of these creamy, dreamy, warm pillows of deliciousness. Although the recipe may appear difficult to master, actually it is quite easy to make. The most difficult parts are trimming the top layers of phyllo dough to fit the pan and scoring the top before baking. A little patience with the final steps yields one of the most delectable Greek pastries of all time!
Ingredients:
For the pie:
6 cups milk
1 cup fine semolina flour
1/4 teaspoon pure vanilla extract
5 large eggs
1 cup granulated sugar
2 tablespoons unsalted butter at room temperature
1 (1-pound) package phyllo dough sheets (13x18 inches), thawed (see note, page TK)
1/2 cup (1 stick) unsalted butter, melted
For the syrup:
2 1/2 cups granulated sugar
1 1/2 cups water
1 (1-inch-wide) slice lemon peel, 2 inches long
1 teaspoon freshly squeezed lemon juice (1 lemon)
Instructions:
Preheat oven to 350 degrees. Grease a 9´13-inch baking dish.
In a medium saucepan, bring the milk to a simmer over medium-high heat, watching closely so that it does not boil over. Slowly stir in the semolina, and keep stirring until the mixture thickens. Stir in the vanilla, cook 1 minute more, and remove from heat.
In a medium mixing bowl, whisk the eggs together with the sugar until well combined. To temper the eggs, slowly add about 1 cup of the semolina mixture to the egg mixture, whisking vigorously to avoid scrambling the eggs. When well mixed, slowly add the tempered egg mixture back into the hot semolina mixture, again stirring vigorously to avoid scrambling the eggs. Add the room-temperature butter, and stir so it is evenly incorporated. Set the custard aside, but stir every so often so that a skin does not develop on top.
Roll the phyllo dough out on a flat surface, working quickly and keeping it covered to prevent it from drying out. Place 1 phyllo sheet into the baking dish at a time, centering it in the pan and letting the edges hang over the sides. Brush each sheet of phyllo with a little of the melted butter, but do not brush the overhanging edges. Continue in this manner until you have used 9 phyllo dough sheets. Spread the custard evenly over the 9 layers of phyllo dough. Fold the overhanging phyllo dough over the filling, then continue to layer the phyllo dough on top, again brushing each sheet with the melted butter, until you have used all of the dough. Trim the top layers of phyllo to fit the baking dish. Brush the top liberally with the melted butter, taking care to seal the top layers closed with it. Sprinkle the top very lightly with about a tablespoon of water.
With a very sharp knife, score the top 4 layers of the phyllo into 16 to 20 pieces, taking care not to cut all the way through into the custard. Bake, uncovered, for 55 to 60 minutes, or until flaky and golden brown.
While the galaktoboureko is baking, make the syrup. In a medium, nonreactive saucepan, stir the sugar and water together, and add the lemon peel. Set over medium-high heat, bring to a boil, and cook for 5 minutes. Skim off any foam that floats to the top. After 5 minutes, stir in the lemon juice, and cook for 1 minute more. Remove from heat, allow to cool to room temperature, and remove the lemon peel.
When the galaktoboureko comes out of the oven, immediately ladle the room-temperature syrup over the top. Cool for 45 minutes, and then cut all the way through. Galaktoboureko is best served slightly warm.
Recipe Courtesy Debbie Matenopoulos from It’s All Greek to Me
© 2014 by Debbie Matenopoulos and Peter Capozzi
