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 Needed for Galaktoboureko
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
How to Make Galaktoboureko
- 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.
- 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.
- Sprinkle the brown sugar on top and bake for 35 minutes at 350⁰F/175⁰C.
Must try very soon . Sounds and looks delish.
Go for it, Sheila! ✌