Galaktoboureko Recipe: This Traditional Greek Custard Dessert Recipe Is Crispy & Creamy in One Bite | Desserts

Galaktoboureko Recipe: This Traditional Greek Custard Dessert Recipe Is Crispy & Creamy in One Bite | Desserts

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Love baklava but want to test some thing distinct? Feel Galaktoboureko! Galaktoboureko is a classic Greek dessert recipe manufactured with a semolina custard filling and layers of buttery phyllo dough. It is scrumptious!

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This crispy, creamy custard dessert recipe does have a few techniques, but the close result is well worth the work. The syrup is the closing addition to the Galaktoboureko, and you could add distinct flavorings and spices. Lemon zest, a cinnamon adhere, a drizzle of honey, a sprint of vanilla or a star anise would include appealing taste to the dessert.

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Delicacies: Greek
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Prep Time: 30 minutes&#13

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Cook Time: 1 hour&#13

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Full Time: 1 1/2 several hours&#13

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Servings: 10 to 12&#13

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Elements

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Syrup

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Custard

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Phyllo

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  • 1/2 pound (2 sticks) butter, melted (for brushing the phyllo and buttering the pan)
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  • 12 frozen phyllo sheets, at space temperature  

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This is how to make it: 

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  1. To make the syrup, stir alongside one another the sugar and water in a saucepot. (Include any supplemental flavorings now.) Bring to a boil, stirring to dissolve the sugar. Remove and interesting. 
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  3. To make the custard, mix the semolina, cornstarch and 1 cup of sugar in a bowl. Whisk until mixed and lump absolutely free. 
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  5. Put the milk into a large saucepot. Carry to a boil over medium warmth. Little by little pour the semolina combination into the milk, whisking regularly. Cook, continuing to whisk, right up until mixture is thick. Take away from the warmth. 
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  7. Conquer the eggs and 1/2 cup of the granulated sugar with an electrical mixer until eventually thick and fluffy, about 6 to 8 minutes. Increase the vanilla. Fold into the semolina combination. Set apart. 
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  9. Brush the bottom of a 13×9-inch baking pan with butter. Put a sheet of phyllo into the pan and brush with butter. Repeat right up until you have 7 layers. Spread the custard on best. Add the remaining five phyllo sheets, 1 at a time, brushing every single with butter. 
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  11. Bake in a preheated 350-diploma F oven for about 40 to 45 minutes, or till the crust is crisp and the custard has set. Take out from the oven and brush the syrup about the leading. Interesting completely prior to slicing into squares. Retail outlet in the fridge. 

Notice: You could cut this recipe in half and bake it in an 8×8-inch baking pan. 

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Need help converting cooking and baking measurements? Below are some helpful kitchen area conversion charts.

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