For more recipes please visit all pages on our web site

Galaktobouriko  

Friendly printing

 Ingredients:

8 fresh eggs room temperature

1 cup sugar

1½ cups semolina or cream of wheat

6 cups milk 3 ½%mf

3 tablespoons butter

1 pack filo pastry sheets

1teaspoon vanila essence

¾ cup melted butter

Grated rind of one lemon

Syrup: 

2 cups sugar

1-cup water

1 tablespoon lemon juice

1-small cinnamon stick

Preparation 

Beat the eggs until thick

Boil milk and sugar over low heat whisking constantly.

Add semolina and flavoring, stirring continuously, until cream thickens.

Reduce heat to very low add beaten eggs and 3 tablespoons butter.

Whisk with out stopping until all ingredients blend together, for 4-5 minutes.

Remove from the heat and set aside.

Brush with melted butter baking pan and lay 6 sheets of filo brushing each sheet with butter   

The edges of the pastry sheets should over lap the rim of the pan.

Spread cream mixture over pastry sheets and turn in the edges of the filo over the cream.

Cover with 6 more pastry sheets, brushing each with melted butter

Pour any remaining butter over top. With very sharp knife cut through the first 3 pastry sheets in 8cm squares and sprinkle with vanilla mixed with water. 

Bake in a moderate oven for 45 minutes. Cool for 2 hours.

Syrup: 

Boil all the syrup ingredients for 10-12 minutes.

Pour lukewarm syrup over galatobouriko.