Classic Greek dessert with delicious custard topped and layers of phyllo baked to perfection and served at room temperature.
Prep Time45 minutesmins
Cook Time45 minutesmins
Course: Dessert
Cuisine: Greek
Keyword: custard, phyllo
Servings: 12
Ingredients
6cupswhole milk
1cupsemolina flour
3 1/2tablespoonscornstarch
1cupsugar
1/4teaspoonsalt
6eggs
1/2cupsugar
1teaspoonvanilla extract
3/4cupbutter melted
12sheets phyllo dough
1cupwater
1cupsugar
Instructions
Pour milk into a large saucepan and bring to boil over medium heat. 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, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook stirring constantly until the mixture thickens and comes to a full boil. Remove from the heat, and set aside. Keep warm.
In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
Fold the whipped eggs into the hot semolina mixture. Partially cover the pan and set aside to cool.
Preheat oven to 350 degrees
Butter a 9 x 13 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 cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
Bake for 40-45 minutes in preheated oven, until the top crust is crisp and the custard filling has set. In a small pan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktobourkeo comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.