Galaktoboureko You Have To Try
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Galaktoboureko |
"This is a recipe that my mother were given from a coworker and could make often after I become young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After these kinds of years it's miles nonetheless a family favored. I hope that everyone enjoys it as lots as we do."
Ingredients :
- 6 cups whole milk
- 1 cup semolina flour
- 3 half tablespoons cornstarch
- 1 cup white sugar
- 1/4 teaspoon salt
- 6 eggs
- half cup white sugar
- 1 teaspoon vanilla extract
- 3/4 cup butter, melted
- 12 sheets phyllo dough
- 1 cup water
- 1 cup white sugar
Instructions :
Prep : 1H | Cook : 15M | Ready in : 1H45M |
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- Pour milk right into a huge saucepan, and bring to a boil over medium warmth. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, steadily upload the semolina aggregate, stirring continuously with a timber spoon. Cook, stirring continuously till the mixture thickens and springs to a complete boil. Remove from warmth, and set aside. Keep warm.
- In a huge bowl, beat eggs with an electric powered mixer at high velocity. Add half cup of sugar, and whip until thick and pale, approximately 10 minutes. Stir in vanilla.
- Fold the whipped eggs into the new semolina aggregate. Partially cover the pan, and set apart to cool.
- Preheat the oven to 350 stages F (175 degrees C).
- Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cowl with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
- Bake for forty to 45 mins within the preheated oven, until the pinnacle crust is crisp and the custard filling has set. In a small saucepan, stir collectively the final cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the new sugar syrup over the top, particularly the edges. Cool absolutely before slicing and serving. Store inside the fridge.
Notes :
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