GALAKTOBOUREKO (Greek Custard pie)
Serves 20 – 24
1 cup sugar
1 1/2 cups fine semolina or cream of wheat
8 cups milk
2 lemons, zest of, of grated
1 teaspoon vanilla extract
6 tablespoons butter
1 1/2 lbs Fillo pastry sheets
3/4 cup melted butter
2 cups sugar
1 cup water
3 tablespoons lemon juice (fresh)
Beat the eggs with the sugar until thick.
Add semolina, milk, zest and vanilla extract.
Cook over a low heat until mixture thickens, stirring continuously.
Remove from heat; stir in 4 tbsp butter.
Butter a baking pan 9x12x2 inches and lay 2/3 of the pastry sheets, brushing each sheet generously with meted butter.
The edges of the pastry sheets should come up above the top of the pan.
Spread milk misture over pastry sheets and turn in the edges of the fillo over the custard.
Cover with remaining pastry sheets, buttering each one genroursly with melted butter once it gets into the baking pan.
Pour any remaining butter over top.
Cut through the first 3 pastry sheets (no one will kill you if it’s 4! Just use a light touch and a very sharp, pointy knife) in 3 inch squares and sprinkle pastry with water.
Bake in a moderate (350F – 180C) oven for 45 minutes to 1 hour or until golden on top (not brown).
Allow to cool.
Boil the sugar, water and lemon juice for 5 minutes.
Pour lukewarm syrup over the cooled ‘Galaktoboureko’.
Cool before serving