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.

 

 

The name is Galaktoboureko Nafpaktou- from a town named Nafpaktos and it is my favorite version, 

a great treat Margi, thanks

 

Thank you for your compliments, feedback and contribution.

 

 

 

Kind Regards,

Margi.