Galaktoboureko

Name: Galaktoboureko
Total time: 4200 s
Yield: 1 large baking pan
Ingredients: 1 package phyllo dough; 5 1/2 cups milk (about 1300 ml); 2 eggs; 1 1/2 cups sugar (about 300 grams); 2-3 tablespoons melted unsalted butter or margarine; 1 1/2 cups fine semolina (about 300 grams); 3 packets vanilla extract or 3 teaspoons vanilla extract

Giorgos Martzaklis @Giorgos270569

Άνω Λιόσια

This version turns out very delicious, especially if you love vanilla.

Giorgos Martzaklis @Giorgos270569

Άνω Λιόσια

This version turns out very delicious, especially if you love vanilla.

Saved

Ingredients

1 hour and 10 minutes

1 large baking pan

1 packagephyllo dough
5 1/2 cupsmilk (about 1300 ml)
2eggs
1 1/2 cupssugar (about 300 grams)
2-3 tablespoonsmelted unsalted butter or margarine
1 1/2 cupsfine semolina (about 300 grams)
3 packetsvanilla extract or 3 teaspoons vanilla extract

Saved

Steps

1 hour and 10 minutes

1

Beat the eggs with the sugar. Add 2 to 3 tablespoons of melted butter or margarine, then mix in the vanilla, milk, and semolina. Cook over medium heat, stirring constantly with a whisk to prevent sticking, until the cream thickens. Let the cream cool slightly.
2

Layer the phyllo sheets one by one in a large baking pan, brushing each sheet with melted butter. Use half the sheets for the bottom. Spread the cream filling over the phyllo, then cover with the remaining phyllo sheets, brushing each with butter.
3

Score the top layers of phyllo with a sharp knife. Bake at 325–350°F (160–180°C) for 15 minutes, then continue baking for another 20 minutes at 325°F (160°C). Increase the temperature to 350°F (180°C) and bake until golden brown.
4

Finally, slowly pour the syrup over the pastry with a ladle so it soaks in evenly.