Greek milk pie Galaktoboureko

Greek milk pie Galaktoboureko


450g thick filo dough
4 cups milk
1/2 cup fine semolina
1 cup of sugar
2/3 cup butter
4 eggs
1/2 tsp vanilla extract
2/3 cup of melted butter for greasing dough
3 cups water
2 cups sugar
1/2 lemon


In a heavy saucepan, bring the milk to a boil. Stir and semolina, stirring constantly whisk, cook over low heat. Add the sugar, then cook 5-6 min., Stirring occasionally. Remove the pan from the heat and add the butter and the eggs one at a time, stirring. Add the vanilla extract. The mixture should be thick but fluid, as a sauce.
Preheat oven to 190 ° C.

Grease a deep baking dish measuring 25 cm. Butter. At the bottom lay out shapes 8 sheets of phyllo dough to edges of the dough hanging from the sides of the form. Liberally lubricate each sheet with melted butter. Pour the milk mixture over the dough.
Cut the remaining sheets of phyllo dough in size shape and lubricate each sheet with melted butter. Put on greased sheet stuffing, then lubricate the hanging edges of the sheets with melted butter and roll them to get the seam.

A very sharp knife, make incisions on the surface diagonally in two directions on the surface turned to diamond pattern. (This makes it easier to cut the cake later, and the syrup will be better absorbed into the cake.)
Sprinkle with a little water and bake the cake for an hour, until the surface is golden brown and filling is grab.

As soon as you put the cake in the oven, start to cook the syrup. Bring to boiling water with sugar and 1/2 lemon and boil for approximately one hour. Take half a lemon and squeeze the juice into syrup. Lemon discard. Pour syrup pie once take out of the oven. Be careful, the syrup will be a rolling boil and can burn you.

Let cool and serve, cut the pie into pieces along the cuts you have made before baking.

Greek milk pie Galaktoboureko

Even sweet recipe Greek Bugac, pie of phyllo dough with custard here

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