Ingredients with Measurements:
- 1 package phyllo dough
- 1 1/2 cups sugar
- 1 cup semolina flour
- 4 cups milk
- 4 eggs
- 1/2 cup butter, melted
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large saucepan, combine the sugar, semolina flour, milk, eggs, orange juice, orange zest, and vanilla extract. Whisk until well combined.
3. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and let it cool for 10 minutes.
4. Brush the bottom and sides of the baking dish with melted butter.
5. Lay a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat with 7 more sheets of phyllo dough, brushing each layer with melted butter.
6. Pour the cooled semolina mixture over the phyllo dough layers.
7. Layer 8 more sheets of phyllo dough on top of the semolina mixture, brushing each layer with melted butter.
8. Brush the top layer of phyllo dough with melted butter.
9. Bake for 45-50 minutes, or until the top is golden brown.
10. Remove from the oven and let it cool for 10 minutes.
11. Dust the top with powdered sugar.
12. Cut into squares and serve.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 50g
Protein: 7g
Substitutions for ingredients:
- You can use orange extract instead of orange zest.
- You can use vegetable oil instead of butter.
Variations:
- You can add chopped nuts to the semolina mixture.
- You can use lemon juice and zest instead of orange.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- Let the semolina mixture cool before pouring it over the phyllo dough layers.
- Dust the powdered sugar on top of the galaktoboureko right before serving to prevent it from getting soggy.
Storage instructions:
- Store leftover galaktoboureko in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the galaktoboureko in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the galaktoboureko on a platter and sprinkle some orange zest on top.
Garnishes:
- You can garnish the galaktoboureko with fresh berries or whipped cream.
Pairings:
- Serve the galaktoboureko with a cup of hot coffee or tea.
Suggested side dishes:
- Serve the galaktoboureko with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the phyllo dough tears, don't worry, just patch it up with another piece of phyllo dough and brush it with melted butter.
Food safety advice:
- Make sure to cook the semolina mixture until it thickens and comes to a boil to prevent any foodborne illness.
Food history:
- Galaktoboureko is a traditional Greek dessert made with semolina and phyllo dough.
Flavor profiles:
- This dessert has a sweet and citrusy flavor with a creamy texture.
Serving suggestions:
- Serve the galaktoboureko warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek