Galaktoboureko - Greek Semolina Milk Custard Baked in Phyllo
Equipment
- 25 x 32 baking dish (or similar e.g. 22 by 35)
Ingredients
Crust
- 450 grams phyllo pastry 18 sheets
- 230 grams 1 cup local Ontario butter
Custard
- 160 grams (1 1/4 cups) finely ground semolina
- 220 grams (1 cup) granulated sugar (divided into 55 grams (¼ cup), 55 grams (¼ cup), and 110 grams( ½ cup))
- 500 ml (2 cups + 2 tablespoons) local whole milk
- 3/4 teaspoon salt
- 4 eggs separated into whites and yolks
- 30 grams (2 tablespoons) local unsalted butter
- 2 teaspoon vanilla extract
- 474 ml (1 carton) local heavy cream
Syrup
- 325 grams (1 ⅓ cups) water
- 575 grams (2 ¾ cups) granulated sugar
- 2 tablespoons honey
- One cinnamon stick
- Juice from one lemon
- Peel from half a lemon - optional
Instructions
Make Syrup
- In a small pan, add all your ingredients, water, sugar, lemon, cinnamon stick and optional lemon peel and honey and bring to boil for 1 minute and set aside to cool completely until your dessert is out of the oven.
Make Custard
- In a medium deep pan or pot, add your homogenised milk, cream, sugar and salt and mix on medium heat until dissolved.
- Add your semolina and use a whisk to whisk the fine semolina in, heating on medium until it thickens. Whisk the entire time so lumps do not form. The mixture should thicken quickly and the consistency of smooth pudding.
- Mix in your butter and vanilla and set this aside to cool for at least 20 minutes so you can fold your egg into it later on. It helps to place it in a separate mixture bowl that was not used on the stove so it cools faster.
- Take your egg whites and 55 grams ( ¼ cup) of sugar and beat with a hand mixer or stand mixer with whisk attachment until a shiny meringue forms. This may take about 7-10 minutes total. They should be soft peaks and not over beaten or dry. Set aside.
- Take your egg yolks and 55 grams ( ¼ cup) of sugar and beat with a hand mixer or stand mixer with whisk attachment until a shiny meringue forms. This may take about 5 minutes total. They should increase in volume, become thick and pale yellow. Set aside.
- The semolina mixture should be barely warm or just about room temperature at max. If your semolina is too hot, you can mix it to help is cool down before adding your egg and sugar mixture. Fold in your egg yolk mixture into your egg white mixture and fold this into your cooled semolina mixture.
Assemble
- Preheat your oven to 325 degrees. Melt your butter and have a kitchen brush on hand.
- Butter the bottom of your pan and lay phyllo sheets on the bottom of the pan making sure they have an overhang on both the left and right side, as well as the top and bottom.
- Everytime you lay down a piece of phyllo, generously butter the phyllo sheet. Work quickly because the phyllo can dry out. If you are worried about being too slow, I suggest covering the phyllo you are not working with with a damp towel as you work.
- After you have evenly lay your phyllo sheets in your pan, with butter between each layer and overhang around your pan, pour in your custard.
- Smooth the top if necessary and not you may either choose to cut some excess phyllo layer before folding (for a thinner phyllo top layer) OR you may layer each of the overhang layers over each other, remembering again to butter between each layer.
- When your custard is fully covered with phyllo, pour the remaining butter on the top layer of phyllo , sprinkle with a bit of water, and score the top of the custard covered phyllo with markings of how you think you will cut the final custard. Making sure you reach the custard layer so steam can be released.
- Bake in your oven for 75 minutes, until the top is nicely browned.
- Remove from the oven and immediately pour your cooled syrup all over. It may be puddy when it comes out of the oven but this goes down when it cools and steam escapes. .
- Let it sit at room temp while the syrup is soaking until it cools. Serve after the syrup has soaked in or place in the fridge and serve cold.
- Tip: It is very easy to cut when it is cold but I like the way it tastes at room temp best so I prefer to refrigerate the custard, cut clean slices and keep my slices at room temp before enjoying with icecream and a bit of crushed pistachio.