Post by goodcookin on Oct 4, 2008 10:43:27 GMT -5
Galaktoboureko - Greek Dessert
6 cups milk
1 cup fine semolina (middle eastern market)
3 cups granulated sugar
1/4 tsp. salt
6 large eggs
1 tsp. vanilla
1 tablespoon butter
12 sheets filo dough (frozen section of market)
3/4 cup melted butter
1 cup water
2 tablespoons brandy or cognac
In a heavy-bottomed saucepan, bring the milk to a boil; without scorching. Sift semolina, 1 cup of sugar, and salt together. Slowly add to the boiling milk, stirring constantly. Cook slowly over medium heat until the mixture comes to a full boil. Remove from the heat.
Beat the eggs on high with electric mixer. Gradually add 1/2 cup sugar and continue beating until very thick and fluffy, about 10 minutes. Add the vanilla. Stirring constantly, add eggs to the hot pudding. Partially cover the pan and allow to cool.
Butter a 9 x 12 baking pan and cover bottom with 7 sheets of the filo, brush butter generously between each sheet. A few sheets need to come up the sides of the baking pan. Pour the custard into the pan over the filo. Cover with 5 remaining filo sheets, brush with butter between each filo sheet and on the surface. Score the top filo sheets into square or diamond shapes, being careful not to score as deeply as the custard. Bake on the center rack of 350 degree oven for 40 to 45 minutes. Watch for crisp and golden chestnut in color. The custard should be firm.
Boil the remaining 1 1/2 cups sugar with the water and lemon peel for 5 minutes. Add the brandy or Cognac and set aside. Remove the pan from the oven and set on a cake rack. Spoon the hot syrup over the entire galaktoboureko, particularly the edges. Cool thoroughly before cutting and serving.
Serves about 20.
6 cups milk
1 cup fine semolina (middle eastern market)
3 cups granulated sugar
1/4 tsp. salt
6 large eggs
1 tsp. vanilla
1 tablespoon butter
12 sheets filo dough (frozen section of market)
3/4 cup melted butter
1 cup water
2 tablespoons brandy or cognac
In a heavy-bottomed saucepan, bring the milk to a boil; without scorching. Sift semolina, 1 cup of sugar, and salt together. Slowly add to the boiling milk, stirring constantly. Cook slowly over medium heat until the mixture comes to a full boil. Remove from the heat.
Beat the eggs on high with electric mixer. Gradually add 1/2 cup sugar and continue beating until very thick and fluffy, about 10 minutes. Add the vanilla. Stirring constantly, add eggs to the hot pudding. Partially cover the pan and allow to cool.
Butter a 9 x 12 baking pan and cover bottom with 7 sheets of the filo, brush butter generously between each sheet. A few sheets need to come up the sides of the baking pan. Pour the custard into the pan over the filo. Cover with 5 remaining filo sheets, brush with butter between each filo sheet and on the surface. Score the top filo sheets into square or diamond shapes, being careful not to score as deeply as the custard. Bake on the center rack of 350 degree oven for 40 to 45 minutes. Watch for crisp and golden chestnut in color. The custard should be firm.
Boil the remaining 1 1/2 cups sugar with the water and lemon peel for 5 minutes. Add the brandy or Cognac and set aside. Remove the pan from the oven and set on a cake rack. Spoon the hot syrup over the entire galaktoboureko, particularly the edges. Cool thoroughly before cutting and serving.
Serves about 20.