Galaktoboureko

Name: Galaktoboureko
Total time: 10800 s
Yield: 34 servings
Ingredients: 4 liters (about 17 cups) whole milk; 6 eggs; 440 grams (about 2 1/4 cups) fine semolina; 1200 grams (about 6 cups) sugar; 2 sticks (250 grams) each) unsalted butter; 1 stick margarine (such as unsalted baking margarine); 5 packets vanilla sugar or 5 teaspoons vanilla extract; 1 lemon, zest only (use an unwaxed lemon); 2 packages phyllo dough; 850 grams (about 4 1/4 cups) sugar; 450 grams (about 2 cups) water; 2 cinnamon sticks; 2 tablespoons glucose syrup

Kostas Patrinelis @kostasper1980

Galaktoboureko

Kostas Patrinelis @kostasper1980

Saved

Ingredients

3 hours

34 servings

4 liters(about 17 cups) whole milk
6eggs
440 grams(about 2 1/4 cups) fine semolina
1200 grams(about 6 cups) sugar
2 sticks (250 grams)each) unsalted butter
1 stickmargarine (such as unsalted baking margarine)
5 packetsvanilla sugar or 5 teaspoons vanilla extract
1lemon, zest only (use an unwaxed lemon)
2 packagesphyllo dough
For the syrup
850 grams(about 4 1/4 cups) sugar
450 grams(about 2 cups) water
2cinnamon sticks
2 tablespoonsglucose syrup

Saved

Steps

3 hours

1

In a large pot, combine the sugar and eggs and whisk together.
2

Add the milk and place over heat.
3

When the milk starts to boil, add the semolina and stir constantly to prevent sticking. Let it come to a boil twice so the cream thickens.
4

When the cream is ready, remove from heat, add one stick of butter (250 grams), and let it melt. Cover the surface of the cream with plastic wrap to prevent a skin from forming.
5

Melt 300 grams (about 1 1/3 sticks) of butter together with margarine (half and half) for brushing the phyllo. The margarine contains water, which helps the phyllo puff up.
6

Butter the bottom and sides of a 14 x 16 inch (35 x 40 cm) baking pan.
7

Layer the phyllo sheets from the first package (12 sheets), brushing each sheet well with butter using a pastry brush.
8

After the first four sheets, fold two sheets to about 2/3 of their size and place one on each short side of the pan to cover the edges well.
9

Continue in the same way: four sheets crosswise, then one folded sheet on each side.
10

Stir the cream so it absorbs all the butter, then add the vanilla.
11

Reserve 1200 grams (about 5 cups) of cream and pour the rest into the pan.
12

Fold the phyllo sheets over the filling, brushing each with butter.
13

Open the second package of phyllo and take four sheets. Layer them on top, brushing each with butter. Trim any excess with the back of a knife.
14

Score into 24 pieces (3 x 8) or 15 pieces (3 x 5), then cut those in half diagonally to make 30 smaller triangles. Sprinkle the surface with water.
15

Bake with top and bottom heat at 400°F (200°C) in a preheated oven for 1 hour. After 40-45 minutes, rotate the pan for even baking.
16

Boil the syrup for five minutes (from the time it starts boiling), then pour 750-800 grams (about 3 to 3 1/2 cups) of syrup evenly over the surface.
17

You can also make this in a round pan, with these changes:
18

Cut 8 leftover phyllo sheets into 8 rounds for the top, and keep 8 long strips for the base.
19

In a buttered round pan, place the four rounds on the bottom (always brushing with butter), then the 8 long strips in a crisscross pattern to cover the base.
20

Use any leftover phyllo trimmings to line the sides of the pan, brushing each with butter.
21

Add the cream and fold the phyllo over (with butter).
22

Place the remaining four rounds on top.
23

Bake at 400°F (200°C).
24

Pour the remaining syrup over the top.
25

The ingredients are measured so nothing will be left over.
26
27