Side Pannel
Galaktoboureko
Ingredients List
- 6 c Milk
- 1 c Fine semolina
- 3 1/2 tb Cornstarch
- 3 c Granulated sugar
- 1/4 ts Salt
- 6 Eggs
- 1 ts Vanilla extract (optional)
- 1 tb Butter
- 12 Commercial filo sheets
- 3/4 c Butter; melted & hot
- 1 c Water
- 1 Lemon or orange (peel only)
- 2 tb Fine brandy or Cognac (opt.)
Directions
In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a boil;
do not allow it to scorch. Meanwhile, sift the semolina, cornstarch, 1 cup
of the sugar, and salt together and gradually add to the boiling milk,
stirring constantly with a wooden spoon. Cook slowly over medium heat
until the mixture thickens and comes to a full boil, then remove from the
heat.
Beat the eggs on high speed of an electric mixer. Gradually add 1/2 cup
sugar and continue beating until very thick and fluffy, about 10 minutes,
then add the vanilla. Stirring constantly, add eggs to the hot pudding.
Partially cover the pan and allow to cool. Butter a 9 x 12 x 3-inch baking
pan and cover the bottom with 7 sheets of the filo, brushing butter
generously between each and making sure that a few sheets come up the pan
sides. Pour the custard into the pan over the filo. Cover with the 5
remaining sheets, brushing butter between each and on the surface. With
the tip of a very sharp knife, score the top filo sheets into square or
diamond shapes, being careful not to score as deeply as the custard. Bake
on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until
crisp and golden chestnut in color and the custard is firm.
Meanwhile, boil the remaining 1-1/2 cups sugar with the water and lemon or
orange peel for 5 minutes. Add the brandy or Cognac, if desired, and set
aside.
Remove the galaktoboureko from the oven and set on a cake rack. Spoon the
hot syrup over the entire galaktoboureko, particularly the edges. Cool
thoroughly before cutting and serving. Store in the refrigerator.
do not allow it to scorch. Meanwhile, sift the semolina, cornstarch, 1 cup
of the sugar, and salt together and gradually add to the boiling milk,
stirring constantly with a wooden spoon. Cook slowly over medium heat
until the mixture thickens and comes to a full boil, then remove from the
heat.
Beat the eggs on high speed of an electric mixer. Gradually add 1/2 cup
sugar and continue beating until very thick and fluffy, about 10 minutes,
then add the vanilla. Stirring constantly, add eggs to the hot pudding.
Partially cover the pan and allow to cool. Butter a 9 x 12 x 3-inch baking
pan and cover the bottom with 7 sheets of the filo, brushing butter
generously between each and making sure that a few sheets come up the pan
sides. Pour the custard into the pan over the filo. Cover with the 5
remaining sheets, brushing butter between each and on the surface. With
the tip of a very sharp knife, score the top filo sheets into square or
diamond shapes, being careful not to score as deeply as the custard. Bake
on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until
crisp and golden chestnut in color and the custard is firm.
Meanwhile, boil the remaining 1-1/2 cups sugar with the water and lemon or
orange peel for 5 minutes. Add the brandy or Cognac, if desired, and set
aside.
Remove the galaktoboureko from the oven and set on a cake rack. Spoon the
hot syrup over the entire galaktoboureko, particularly the edges. Cool
thoroughly before cutting and serving. Store in the refrigerator.
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