Ingredients with Measurements:
- 1 package phyllo dough
- 1 cup unsalted butter, melted
- 1 cup semolina flour
- 1 cup sugar
- 4 cups whole milk
- 4 eggs
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- 1/2 cup honey
- 1/2 cup water
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the semolina flour, sugar, and milk. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil.
3. Remove the saucepan from the heat and add the eggs and vanilla extract. Stir until well combined.
4. Brush the bottom of the baking dish with melted butter.
5. Layer half of the phyllo sheets in the baking dish, brushing each sheet with melted butter.
6. Pour the semolina mixture over the phyllo sheets.
7. Sprinkle the chopped walnuts over the semolina mixture.
8. Layer the remaining phyllo sheets on top of the walnuts, brushing each sheet with melted butter.
9. Brush the top layer with melted butter.
10. Using a sharp knife, cut the galaktoboureko into squares or diamond shapes.
11. Bake for 45-50 minutes, or until golden brown.
12. While the galaktoboureko is baking, make the syrup by combining the honey and water in a saucepan. Bring to a boil and simmer for 5 minutes.
13. When the galaktoboureko is done, remove it from the oven and pour the hot syrup over it.
14. Let the galaktoboureko cool for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
5. Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 440
Fat: 23g
Carbohydrates: 54g
Protein: 8g
Substitutions for ingredients:
- Almonds or pistachios can be substituted for the walnuts.
- Margarine can be substituted for the butter.
- Cornstarch can be substituted for the semolina flour.
Variations:
- Add cinnamon to the semolina mixture for a spiced flavor.
- Use a mixture of different nuts for a more complex flavor.
- Add lemon zest to the syrup for a citrusy flavor.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and cracking.
- Let the galaktoboureko cool before pouring the syrup over it to prevent it from becoming too soggy.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Storage instructions:
Store leftover galaktoboureko in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual portions in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the galaktoboureko on a platter with a dusting of powdered sugar and a drizzle of honey.
Garnishes:
Sprinkle chopped nuts or fresh berries on top of the galaktoboureko before serving.
Pairings:
Serve with a cup of hot coffee or tea for a perfect afternoon treat.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad to balance out the sweetness of the dessert.
Troubleshooting advice:
- If the phyllo dough cracks, don't worry! Just patch it up with a little extra butter.
- If the semolina mixture is too thick, add a little extra milk to thin it out.
Food safety advice:
Make sure to store the galaktoboureko in the refrigerator to prevent bacterial growth.
Food history:
Galaktoboureko is a traditional Greek dessert made with semolina custard and phyllo dough. It is often served during holidays and special occasions.
Flavor profiles:
The semolina custard is sweet and creamy, while the phyllo dough adds a crispy texture. The walnuts add a nutty flavor and crunch, while the honey syrup adds a sweet and sticky finish.
Serving suggestions:
Serve the galaktoboureko warm or at room temperature for the best flavor and texture.
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Region: Greek