http://www.kalofagas.ca/2008/04/29/galaktoboureko-%CE%B3%CE%B1%CE%BB%CE%B1%CE%BA%CF%84%CE%BF%CE%BC%CF%80%CE%BF%CF%8D%CF%81%CE%B5%CE%BA%CE%B
My dear freind Penny forwarded me a recipe for Portokalopita and we decided to google and look at other versions..comparing, trying to choose the best..basically we could envision with our minds what it would taste and look like..so went clicking from one website to another, until we reached this..and I decided I HAD to try this one....i'm posting the recipe.
Galaktoboureko is as popular (if not more) than a Greek baklava. Essentially, it’s a dessert of custard made from semolina flour and a crispy phyllo shell and soaked in a lemon syrup.
As long as you allow the phyllo to defrost properly in the fridge overnight, ensure it’s bought from a store that sells fresh phyllo (high turn over) and you’ve ensured the phyllo stays moist and you’ve brushed melted butter on each sheet…you’ll do just fine!
Galaktoboureko (γαλακτομπούρεκο)
7 eggs, room temp.
10 cups of whole milk (room temp.)
2 cups of sugar
1 cup of fine semolina flour
1 heaping Tbsp. of butter
zest of 1 lemon
1 package of commercial phyllo
2 sticks of melted butter (for brushing)
14″ X 11″ Corningware baking dish
Syrup
2 cups of sugar
1 cup of water
juice & zest of 1/2 lemon
Place a large pot over medium-high heat and add your eggs, sugar and semolina and mix constantly over medium heat until incorporated.
Add the milk, zest and butter and now continue to mix using a potato masher until your custard is slightly thick, yet not runny. Place a tea towel between the pot of custard and the pot’s lid, cover and reserve (off the heat).
Pre-heat your oven to 350F. Butter the baking dish. Count how many sheets you have in your package of phyllo and divide in half. One half will go on the bottom, the second half will go on top.
In the bottom of the pan, layer your one half of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with the melted butter. Pour the custard mixture over the bottom phyllo layers.
Fold the excess phyllo over and into the pan and evenly distribute the remaining sheets of phyllo to entirely cover the custard. Again, ensure that each sheet is brushed generously with butter.
With a very sharp knife, score the phyllo (just penetrating) to make your desired size and shapes of your Galaktoboureko pieces (this makes it easier to cut later and this will also allow the syrup to penetrate the pie better.
Bake in the middle rack for 35-40 minutes or until the top is nice and golden-brown. Allow the Galaktoboureko to cool to room temperature.
To make your syrup, add the sugar, water, juice and zest and bring to a boil and count 10 minutes for your syrup to develop.
Using a ladle, pour your syrup over the Galaktoboureko (1 ladle at a time) until your syrup has been absorbed.
Carefully complete the slicing of your pieces (tracing your initial cuts), allow to cool for approx. 1 hour and refrigerate uncovered over night to set. Serve cold or room temperaturengwithmarialoi.com/recipe/recipeview/galaktoboureko-sweet-milk-pie
