galaktoboureko

Ingredients

• Servings: 15
• 6 cups whole milk
• 1 cup semolina flour
• 3 1/2 tablespoons cornstarch
• 1 cup white sugar
• 1/4 teaspoon salt
• 6 eggs
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 3/4 cup butter, melted
• 12 sheets phyllo dough
• 1 cup water
• 1 cup white sugar

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• 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.