Galaktoboureko Greek Custard Slice Food

GALAKTOBOUREKO: GREEK CUSTARD PIE

Steps:

• Preheat your oven to 350 °F, 180 °C. ​Make the syrup: In a saucepan, combine the sugar, water, cinnamon stick, and orange juice. Stir well and bring to a boil. Remove from heat and pour the honey into the syrup. Mix well until incorporated. ​Set aside to cool completely. The syrup must be cold when poured over the hot pie so that way the phyllo stays nice and crisp. Make the Custard: Beat the eggs, yolks, half of the sugar, salt, semolina, and corn starch until thick and pale yellow. About 3 minutes. In the meantime warm up the milk in a saucepan with the remaining sugar until scalding hot. ​Temper the egg mixture by adding some hot milk and whisking well. Add the egg mixture to the milk in the saucepan and cook over low heat while continuously stirring until it thickens. Once it comes to a boil it will be at the correct thickness. ​Remove from heat and add vanilla extract and about 2 tablespoons of the melted butter, and the orange zest. Mix well to incorporate and set aside. ​Brush some butter all over the inside of a 9 by 13-inch baking dish. Line the inside of the pan with a sheet of phyllo. Drizzle the top with the melted butter. Layer all of the sides of the pan with sheets of phyllo (one sheet at a time) and drizzle butter over each sheet. Allow half of each sheet to hang outside of the pan (see the video) ​Pour the custard filling in the center and fold the phyllo sheets hanging over the sides on top of the filling drizzling each stack with butter. ​Place another stack of four sheets on top and tuck the excess phyllo into the sides of the pan. Drizzle with more butter. Do the same with the final remaining sheets of phyllo. ​Scour the pie into 12 slices or more if you will be serving smaller pieces. Try not to cut all the way down to the bottom. Pour all of the remaining butter on top and brush the sides of the phyllo as well. ​Place the pie onto a baking sheet to make it easier and safer to transfer from the oven. ​Bake for 45 - 60 minutes or until the pie is a deep golden color. ​As soon as the pie comes out of the oven, slice over the scored marks all the way down to the bottom. Pour all of the syrup over the pie. Sprinkle a generous amount of cinnamon on top and set aside for at least 30 minutes.​Enjoy

GALAKTOBOUREKO

Steps:

• Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
• In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
• Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
• Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.

GALAKTOBOUREKO - GREEK CUSTARD SLICE

Steps:

• Preheat oven to 180°C Bring milk and white sugar just to the boil in a saucepan over medium heat. Gradually add the semolina in a thin steady stream, stirring constantly with a wooden spoon.
• Reduce heat to low. Cook, stirring, for 3-5 minutes or until mixture is smooth and thickens slightly.
• Remove from heat and set aside for 15-20 minutes to cool slightly. Gradually add the eggs, 1 at a time, beating well after each addition until well combined. Add the vanilla sugar and lemon rind and stir until well combined.
• Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Place 1 filo sheet in the base of a 24 x 30cm (base measurement) ovenproof dish and brush with a little melted butter. Top with another filo sheet and lightly brush with melted butter.
• Repeat with another 10 filo sheets and melted butter to make a 12-sheet stack.
• Pour semolina mixture over the filo in dish. Continue layering with remaining filo sheets and half the remaining melted butter to make another 12-sheet stack on top of the semolina mixture.
• Use a small sharp knife to score top of galaktoboureko into 16 squares. Brush with the remaining melted butter. Bake in oven for 45 minutes or until golden.
• Meanwhile, to make sugar syrup, place the sugar, water, lemon juice, cinnamon, cloves and orange peel in a saucepan and stir over medium heat until sugar dissolves.
• Bring to a gentle simmer and cook, without stirring, for 10 minutes or until syrup thickens slightly. Strain syrup and discard cinnamon, cloves and peel.
• Cut through marked lines on top of galaktoboureko. Pour over the hot syrup and set aside for 30 minutes to stand. Serve warm or at room temperature.

TRADITIONAL GALAKTOBOUREKO

Steps:

• Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
• Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
• Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
• Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
• As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days.

GALAKTOBOUREKO - GREEK CUSTARD PASTRY

Steps:

• In a saucepan over medium heat add milk, sugar, semolina, 2 ounces butter, vanilla, salt and a sliver of lemon peel.
• Bring to a boil, whisking constantly, until mixture thickens remove from heat and allow to cool slightly.
• Beat eggs in a separate bowl then stir into milk mixture. Set aside. Preheat oven to 350 degrees.
• Line a 9 X 13 buttered baking pan with half the sheets of phyllo, brushing each sheet with the melted butter and allowing the edges to overlap the sides.
• Spread custard evenly over phyllo.
• Cover with remaining sheets of phyllo, brushing each sheet with the melted butter.
• Trim the edges and fold in carefully to seal the filling.
• Brush the top with melted butter and seal edges with a bit of cold water.
• Bake 45 minutes or until golden.
• Meanwhile make the syrup; In a small saucepan combine the sugar, water, lemon juice and sliver of lemon peel and boil for 10 minutes.
• When Galaktoboureko is done and still hot from the oven, spoon syrup over a little at a time until absorbed by the pastry.
• Cool completely, cut into diamond shape and serve.
• NOTES : This is best made the day before it is needed. It gives the pastry time to absorb the syrup and the filling to become firm.

GREEK GALAKTOBOUREKO

Steps:

• Note: Orange flower water can be found in Middle Eastern grocers, near where they sell the Rose water.
• To make the syrup, place all syrup ingredients in a saucepan and bring to a boil.
• Cook for 10 minutes, skimming off any foam; remove from heat and cool.
• To prepare the custard, place milk and sugar in a small saucepan and heat until very hot; stir in Cream of Wheat, then add butter and salt.
• Cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature.
• Beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly.
• Preheat oven to 350 degrees F.
• To prepare pastry, grease an 11x17-inch baking pan with butter.
• Unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out).
• Lay 1 sheet of phyllo across the baking sheet and brush with butter (use a pastry brush for this) (cover remaining phyllo while you do this).
• Repeat with more sheet of phyllo to make an 8-sheet layer.
• Pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula.
• Repeat the process of the phyllo, covering the custard with 8 more buttered sheets.
• When you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie).
• Place the galaktoboureko in a preheated oven and bake for 45-60 min, or until custard is set and the pastry shakes loose from the edges of the pan.
• Allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry.
• Allow it to cool completely before cutting and serving (it is best served chilled or at room temp).
• Serves up to 48, depending on size (diamond shape is the recommended cut).

GALAKTOBOUREKO - GREEK SEMOLINA CUSTARD BARS

Steps:

• In large saucepan, heat milk to just below boiling.
• Remove and set aside.
• In a bowl, beat egg yolks, sugar and semolina until pale yellow.
• Whisk in milk.
• Return mixture to clean saucepan and set over low heat.
• Cook, stirring constantly with a wooden spoon, until custard thickens and comes away from sides of the pan, about 5 to 6 minutes.
• Stir in vanilla and lemon zest: set aside.
• Preheat oven to 375°F Butter a 9-by-13-inch baking pan.
• Lay half the phyllo sheets in pan, brushing each one with butter before putting it in the pan, and letting them come partially up the sides.
• Do not butter last layer.
• Pour custard over phyllo, taking care not to disturb the pastry.
• Gently smooth with a spatula.
• Lay remaining phyllo over custard, brushing each layer with butter.
• Carefully tuck excess phyllo into sides of pan.
• With a sharp knife, score top few layers into 3-inch squares.
• Bake 45 to 50 minutes until golden.
• Lower temperature if it browns too quickly.
• While pastry bakes, combine water, sugar and lemon zest in heavy saucepan and bring to a boil.
• Reduce heat and simmer for 15 minutes, or until it lightly coats a spoon.
• Remove pastry and cut though score marks to bottom of pan.
• Let cool completely then pour on hot syrup and serve.

GALAKTOBOUREKO (GREEK CUSTARD PIE)

Steps:

• Beat the eggs with the sugar until thick.
• Add semolina, milk, zest and vanilla extract.
• Cook over a low heat until mixture thickens, stirring continuously.
• Remove from heat; stir in 4 tbsp butter.
• Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
• The edges of the pastry sheets should come up above the top of the pan.
• Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
• Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
• Pour any remaining butter over top.
• Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
• Bake in a moderate (350°F-180°C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
• Allow to cool.
• Boil the sugar, water and lemon juice for 5 minutes.
• Pour lukewarm syrup over the cooled 'Galaktoboureko'.
• Cool before serving.