Galaktoboureko

  • Difficulty: Medium
  • one hour
  • 6 servings

If you have a sweet tooth prepare to be amazed. This dessert with a complicated name is extra-buttery and extra-sweet. Its sweet and crispy phyllo crust hides an incredibly delicious semolina pudding. Optionally you can coat it with a syrup of your choice.

Ingredients


For the semolina pudding:

4 cups of milk
3 ounces of semolina
½ cup sugar
1 cup melted butter

For the galaktoboureko:

⅓ cup melted butter for coating
7 phyllo sheets
2 tablespoons of brown sugar

Steps

  1. For the semolina pudding:

    Add the milk and semolina into a cooking pot over low heat and stir. Continue to stir while adding the sugar. Bring to a boil and continue to stir until thickened. Add the melted butter and stir more until even. Set aside.

  2. For the galaktoboureko:

    Line a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish with a phyllo sheet, coat it with melted butter, then do the same with other 2 sheets. Finally, add the 4th one then add the semolina pudding into the phyllo-lined dish. Coat the phyllo margins with butter and flip them over the filling. Coat the pudding and add the other 3 phyllo sheets, taking care to coat each one with butter. Also, as you add them, tuck their margins in.

  3. Sprinkle the brown sugar on top and bake for 35 minutes at 350⁰F/175⁰C.

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