Yeah, don't try to say it :) This is one of Michael and my favorite desserts. He originally had it in a Greek restaurant he worked in as a teenager and then we found it years later in a restaurant - of course a restaurant no where close to our little town of Carthage so we decided we needed to find a recipe. After scouring many cooking sections of book stores we finally ran across Sheila Lukins All Around The World Cookbook. It's not a totally traditional recipe but it's close, and so yummy.
Galaktoboureko
Custard:
2 quarts whole mild
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter
1 cup Cream of Weat cereal
10 large eggs
1 tablespoon pure vanilla extract
16+ sheets phyllo pastry (find in frozen food section)
Syrup:
1 1/2 cups water
2 cups granulated sugar
1/4 cup Grand Marnier liqueur (we used Triple Sec - orange liqueur)
1 cinnamon stick (3 inches long)
1. Preheat oven to 350 degrees
Custard:
2. Scald the mild in a large heavy pot over low heat. Add the sugar and stir until dissolved. Add 1/2 cup of the butter and the Cream of Wheat. Increase the heat to medium and cook, whisking constantly, until thick, 10 to 12 minutes. Remove the mixture from the heat and cool slightly.
3. In a bowl, beat the eggs until flluffy. Then add vanilla. Whisking constantly, gradually mix some of the hot cereal mixture into the eggs. Continue whisking constantly and gradually add the egg mixture to the remaining cereal mixture. Set aside.
4. Melt the reamining 1/2 cup butter in a small saucepan over low heat. Use a pasty brush to lightly coat an 18x12 inch baking dish or pan with melting butter.
5. Remove the phyllo pastry from the box and lay the sheets on a dish towel. Cover the pastry with a sheet of waxed paper and a slightly dampened dish towel.
6. Place 8+ sheets of phyllo pastry in bottom of pan brushing each layer lightly with butter. (Michael and I found this is easier to do together). Pour custard over the phyllo and top with 8+ more sheets of phyllo brushing each layer with butter again.
7. Score the top into 24 squares and bake for an hour. (we have never scored the top, not sure why but I would bet that helps you to cut it after it is baked)
Syrup:
8. In a sauce pan, combine water, sugar, Grand Marnier, and cinnamon stick. Bring to a boil and simmer for 5 minutes. Cool slightly, take out cinnamon stick, and pour over dessert while still hot.
9. Let cool for an hour and serve. Can sprinkle top with cinnamon and powdered sugar (although we never have).
Galaktoboureko
Custard:
2 quarts whole mild
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter
1 cup Cream of Weat cereal
10 large eggs
1 tablespoon pure vanilla extract
16+ sheets phyllo pastry (find in frozen food section)
Syrup:
1 1/2 cups water
2 cups granulated sugar
1/4 cup Grand Marnier liqueur (we used Triple Sec - orange liqueur)
1 cinnamon stick (3 inches long)
1. Preheat oven to 350 degrees
Custard:
2. Scald the mild in a large heavy pot over low heat. Add the sugar and stir until dissolved. Add 1/2 cup of the butter and the Cream of Wheat. Increase the heat to medium and cook, whisking constantly, until thick, 10 to 12 minutes. Remove the mixture from the heat and cool slightly.
3. In a bowl, beat the eggs until flluffy. Then add vanilla. Whisking constantly, gradually mix some of the hot cereal mixture into the eggs. Continue whisking constantly and gradually add the egg mixture to the remaining cereal mixture. Set aside.
4. Melt the reamining 1/2 cup butter in a small saucepan over low heat. Use a pasty brush to lightly coat an 18x12 inch baking dish or pan with melting butter.
5. Remove the phyllo pastry from the box and lay the sheets on a dish towel. Cover the pastry with a sheet of waxed paper and a slightly dampened dish towel.
6. Place 8+ sheets of phyllo pastry in bottom of pan brushing each layer lightly with butter. (Michael and I found this is easier to do together). Pour custard over the phyllo and top with 8+ more sheets of phyllo brushing each layer with butter again.
7. Score the top into 24 squares and bake for an hour. (we have never scored the top, not sure why but I would bet that helps you to cut it after it is baked)
Syrup:
8. In a sauce pan, combine water, sugar, Grand Marnier, and cinnamon stick. Bring to a boil and simmer for 5 minutes. Cool slightly, take out cinnamon stick, and pour over dessert while still hot.
9. Let cool for an hour and serve. Can sprinkle top with cinnamon and powdered sugar (although we never have).
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| Image from Pamela Heywood on Pinterest |
5 comments:
This is one of my favorite desserts, ever, and so hard to come by... no one seems to know about it!
I saw your comment on Pinterest today, and just had to come over and see your version. You can find mine at: http://sweetteasunshine.blogspot.com/2008/10/my-big-fat-greek-birthday-cake.html
This looks amazing. I can feel the calories jumping on me just by reading the recipe
What is the mild? Where can I get it? Thanks.
we (greek people) ALWAYS score down to the bottom. it allows for easier cutting when baked, BUT also allows for even distribution of the syrup. don't skip scoring.
Looks like a typo to me. Probably should say whole milk.
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