Ingredients with Measurements:
- 1 cup semolina flour
- 1 cup sugar
- 4 cups whole milk
- 4 eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup shelled pistachios, chopped
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 pound phyllo dough
- 1/2 cup honey
- 1/4 cup water
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 semolina flour, sugar, milk, eggs, melted butter, chopped pistachios, vanilla extract, and salt. Whisk until well combined.
3. Cook the mixture over medium heat, stirring constantly, until it thickens and starts to boil. Reduce the heat to low and continue cooking for another 5 minutes, stirring occasionally.
4. Remove the saucepan from the heat and set aside.
5. Unroll the phyllo dough and cut it to fit the size of the baking dish.
6. Brush the bottom of the baking dish with melted butter.
7. Layer half of the phyllo dough sheets on the bottom of the dish, brushing each sheet with melted butter.
8. Pour the semolina mixture over the phyllo dough.
9. Layer the remaining phyllo dough sheets on top of the semolina mixture, brushing each sheet with melted butter.
10. Cut the galaktoboureko into diamond shapes.
11. Bake for 45-50 minutes, or until golden brown.
12. In a small saucepan, combine the honey and water. Heat over low heat until the honey is melted and the mixture is well combined.
13. Remove the galaktoboureko from the oven and pour the honey mixture over it.
14. Let the galaktoboureko cool for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 390
Fat: 17g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 200mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 34g
Protein: 8g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for pistachios.
- Margarine can be substituted for butter.
- Cornstarch can be substituted for semolina flour.
Variations:
- Add lemon zest to the semolina mixture for a citrusy flavor.
- Use a combination of nuts, such as almonds, walnuts, and pistachios.
- Add cinnamon to the honey mixture for a spiced flavor.
Tips and tricks:
- Make sure to brush each phyllo dough sheet with melted butter to prevent it from drying out.
- Let the galaktoboureko cool before pouring the honey mixture over it to prevent it from becoming soggy.
- Serve the galaktoboureko with a dollop of whipped cream or vanilla ice cream.
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 garnish with chopped pistachios and a dusting of powdered sugar.
Garnishes:
Chopped pistachios and powdered sugar.
Pairings:
Serve the galaktoboureko with a cup of Greek coffee or a glass of sweet dessert wine.
Suggested side dishes:
Fresh fruit salad or Greek yogurt.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it together with melted butter.
- If the semolina mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to cook the semolina mixture to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Galaktoboureko is a traditional Greek dessert made with semolina custard and phyllo dough. It is typically served during special occasions, such as weddings and holidays.
Flavor profiles:
Sweet, nutty, and buttery.
Serving suggestions:
Serve the galaktoboureko warm or at room temperature.
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Region: Greek