Cookbook:Galaktoboureko (Greek Semolina Custard Pastry)

| Greece | Dessert

The galaktoboureko (Γαλακτομπούρεκο) is a traditional Greek dessert. It is made with phyllo, also known as filo or fillo dough, which is filled with a custard of semolina flavored with citron. It is served with a sugar syrup.

Pastry

 * 150 g white granulated sugar
 * 6 eggs
 * 150 g semolina
 * 1 liter milk
 * 2 vanilla beans
 * ½ ea. lemon, juiced
 * 1 pinch of salt
 * 450 g phyllo
 * Melted butter

Syrup

 * 125 ml water
 * 150 g white granulated sugar
 * 2 Tbsp lemon juice

Pastry

 * 1) Combine sugar, eggs, and semolina in a saucepan. Mix in milk and vanilla beans. Stir in lemon juice.
 * 2) Bring the mixture to a boil, stirring with a fork the whole time. When it starts boiling, reduce heat to low and keep stirring for another 10 minutes. Remove mixture from the heat, and let cool.
 * 3) Brush some melted butter over each sheet of phyllo dough.
 * 4) Butter a pan, and place half the phyllo in it sheet by sheet. Pour the cooled semolina custard over the pastry, and cover with the remaining buttered phyllo.
 * 5) Sprinkle pastry with a bit of water.
 * 6) Bake pastry at 356°F / 180°C / Gas mark 4 for 1 hour. Let cool.

Syrup

 * 1) Combine water and sugar in a saucepan.
 * 2) Bring to boil, and simmer for about 10 minutes.
 * 3) Let syrup cool.
 * 4) Stir in the lemon juice once cooled in order to preserve the vitamin C.
 * 5) Brush the finished pastry with syrup, and serve.