Lavender Galaktoboureko Custard Filled Phyllo Food

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.

LAVENDER GALAKTOBOUREKO (CUSTARD-FILLED PHYLLO)

Steps:

• To clarify butter, place in a small saucepan, and melt over medium heat until bubbling. Remove pan from heat, and cool, 2 to 3 minutes. Using a spoon, carefully skim the milky foam from the top of the butter, and discard. Carefully pour the skimmed butter into another bowl, leaving behind the milk solids and discarding; set clarified butter aside.
• To make syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Stir in honey. Bring to a boil, and stir until sugar is dissolved. Remove from heat, and stir in brandy, lemon juice, orange juice, and zest; set aside to cool.
• Heat oven to 350 degrees. Lightly butter an 8-by-8-inch Pyrex or metal baking dish. Heat milk in a medium saucepan until hot but not boiling. Add lavender flowers, cover, and let steep about20 minutes. Strain and return milk to saucepan. Whisk remaining 1/2 cup sugar and semolina into milk. Place over medium-low heat, and cook, stirring constantly with a wooden spoon, until thick and creamy, 8 to 10 minutes. Remove from heat, and cool slightly.
• Beat the eggs by hand, or in an electric mixer until pale and creamy, about 2 to 3 minutes. Quickly pour the eggs into the semolina mixture, stirring constantly. Let mixture cool before assembling pastry.
• Layer 8 sheets of phyllo pastry in baking dish, brushing with clarified butter between each layer and overhanging the edge of the baking dish. Spread semolina mixture over the phyllo, and top with 6 more sheets of phyllo, brushing with butter between each sheet. Fold over the edges of phyllo, and brush top with butter. Cut 2 sheets of phyllo into shreds and toss in a bowl with some of the butter until coated. Sprinkle over top of pastry. Bake until phyllo is golden brown and filling is set, 50 minutes to 1 hour. Remove from oven, and immediately pour 1/4 cup of cooled syrup over the top, making sure it is evenly distributed. Let cool, and serve, if desired, with remaining syrup.

GALAKTOBOUREKO

Steps:

• Pour milk into a large saucepan, and bring to a boil over medium heat.
• In a mixing 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, keeping 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.
• Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it inches.
• 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.

PHYLLO-CUSTARD PIE

Steps:

• Stir 1 1/4 cups sugar and 2/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Add cinnamon sticks and 1/2 teaspoon orange peel and simmer 2 minutes. Set syrup aside to cool.
• Preheat oven to 350°F. Mix semolina and 1/2 cup sugar in heavy medium saucepan. Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally. Boil until mixture is thick and creamy, whisking constantly, about 3 minutes. Remove from heat. Whisk eggs and 1/2 teaspoon orange peel in medium bowl to blend. Gradually whisk in semolina mixture. Mix in vanilla. Cool filling completely.
• Lightly butter 10-inch glass pie dish. Place 1 phyllo sheet in bottom of dish. Brush with melted butter. Top with second sheet. Continue layering with 3 more sheets, brushing each with butter. Spoon filling into dish. Top with 5 more phyllo sheets, brushing each with butter. Using scissors, trim excess phyllo from sides of dish. With very sharp knife, score tip of phyllo sheets, forming diamond pattern.
• Bake pie until phyllo is golden brown and filling is set, about 45 minutes. Transfer pie to rack. Immediately strain 1 cup cooled syrup over pastry. Cool completely. Cut into wedges and serve.