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

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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