Classic Galaktoboureko

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GALATOBOUREKO are a classic pastry filled prepared with Phyllo and dressed with a lemon zest and lemon juice syrup. 

CLASSIC GALAKTOBOUREKO ... 

Here is the recipe from the Hellenic Foreign Trade Board of Greece, HEPO, Mr. Panagiotis Drossos.  

Ingredients:

1 1/3 Cups milks ( approx. 1 1/3 quarts )
1 cup fine semolina
8 eggs
1 cup sugar
250 grams or 9 ounces of butter
1 tsp. vanilla extract
Commercial Phyllo at room temperature - 1 pound or 450 grams

SYRUP ...

3 cups sugar
water - 3 cups
zest of 1 lemon 
1 tblsp. fresh squeezed lemon juice

1. heat up the milk in a large saucepan and slowly add the semolina, mixing constantly
2. when the semolina and milk combination has become thick, and begins to boil, remove from the heat and let cool a few mins.
3. whisk the eggs and sugar well
4. temper with a little of the cream mixture and add to the semolina
5. add 1/3 of the butter and vanilla and combine thoroughly
6. melt and clarify the remaining butter to be used for brushing the Phyllo
7. layer half of the Phyllo in a greased baking pan, brushing each sheet with the clarified butter
8. gradually pour in the filling and top with remaining Phyllo brushing each sheet of Phyllo in between
9. make sure to bring in the over lapping Phyllo from the bottom layers
10. slice top layers of Phyllo in serving pieces
11. bake in a moderate oven for 40 to 45 mins. and let cool
12. pour the cool syrup over the pastries

Serve with Espresso, Greek Coffee and / or Cordial of choice.

ENJOY,
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Classic Galaktoboureko Posted: 04 November 2012 at 07:02
	GALATOBOUREKO are a classic pastry filled prepared with Phyllo and dressed with a lemon zest and lemon juice syrup. CLASSIC GALAKTOBOUREKO ... Here is the recipe from the Hellenic Foreign Trade Board of Greece, HEPO, Mr. Panagiotis Drossos. Ingredients: 1 1/3 Cups milks ( approx. 1 1/3 quarts ) 1 cup fine semolina 8 eggs 1 cup sugar 250 grams or 9 ounces of butter 1 tsp. vanilla extract Commercial Phyllo at room temperature - 1 pound or 450 grams SYRUP ... 3 cups sugar water - 3 cups zest of 1 lemon 1 tblsp. fresh squeezed lemon juice 1. heat up the milk in a large saucepan and slowly add the semolina, mixing constantly 2. when the semolina and milk combination has become thick, and begins to boil, remove from the heat and let cool a few mins. 3. whisk the eggs and sugar well 4. temper with a little of the cream mixture and add to the semolina 5. add 1/3 of the butter and vanilla and combine thoroughly 6. melt and clarify the remaining butter to be used for brushing the Phyllo 7. layer half of the Phyllo in a greased baking pan, brushing each sheet with the clarified butter 8. gradually pour in the filling and top with remaining Phyllo brushing each sheet of Phyllo in between 9. make sure to bring in the over lapping Phyllo from the bottom layers 10. slice top layers of Phyllo in serving pieces 11. bake in a moderate oven for 40 to 45 mins. and let cool 12. pour the cool syrup over the pastries Serve with Espresso, Greek Coffee and / or Cordial of choice. ENJOY, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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Souvlaki Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook's Assistant Joined: 26 September 2012 Location: Greece Status: Offline Points: 66	Post Options Post Reply Quote Souvlaki Report Post Thanks(0) Quote Reply Posted: 06 November 2012 at 01:29
	Yes this is the original recipe. The name is Galaktoboureko Nafpaktou- from a town named Nafpaktos and it is my favorite version, a great treat Margi, thanks

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 06 November 2012 at 01:59
	Good Morning Souvlaki, Thank you for your compliments, feedback and contribution. Kind Regards, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.