Angelo's Mom Makes Galaktoboureko (Greek Custard Pastry) by FlyingOverTr0ut   4 years ago

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This is very sweet and creamy. Follow along with the video for best/funniest results. Ingredients:

-2 lemons
-7 eggs
-7 cups milk
-1 1/2 cup semolina flour
-1 cup sugar
-Filo dough #4 (keep it in the fridge until you're ready to use it)
-2 sticks unsalted butter (for filo dough), 1/2 stick unsalted butter for the main mixture

Ingredients for the Syrup
-2 cups sugar
-1 cup water,
-Juice of half a lemon

Grate two lemons on a cheese grater over a bowl for the skin (lemon zest). Preheat the oven to 350 degrees. Put 7 eggs into a large bowl, along with 1 cup sugar. Use an electric egg beater to whisk it until it's very thick and foamy, which could take about ten minutes.

Put two sticks of unsalted butter into a pot and melt it on low heat. You will use this when you're ready to put the mixture in the filo dough.

After the eggs and sugar are thick and foamy, add 1 1/2 cup semolina flour and stir it all thoroughly with a spoon.

Put a large pot on the stove and put the heat on low. Pour in the egg mix, and pour in 7 cups of milk and stir. Cook for 10-15 minutes on low heat, stirring regularly until the mixture is very smooth, consistent, and creamy.

Turn off the heat and add the lemon zest, half a stick of butter, and stir thoroughly.

If you've seen my mom's other Greek pastry videos with filo dough, you know how the next part goes. Get a brush and with the melted two sticks of butter, brush it into a baking pan. Take the filo dough out of the fridge and put a layer of it on the baking pan and brush melted butter across it. Add another layer of filo dough, brush it with butter, and repeat until you have 10-12 layers of filo dough brushed with butter, including the top one.

Next, pour the egg-sugar-milk mixture into the pan, on top of the filo dough. Put another 12-13 layers of filo dough on top with melted, unsalted butter brushed on top of every single layer of filo, including the top one.

If you have extra butter, pour some on the top layer of filo. Cut about an inch into the dough length wise so you have rows of the pastry ready to cut when it's cooked. Sprinkle some water on top of the entire pastry so that the dough on top doesn't rise when baking.

Put it in the oven at 350 degrees for 45 minutes and let it cool off for an hour, then make the syrup (which only takes about 15 minutes total).

Squeeze the juice of half a lemon. Pour into a large pot 2 cups sugar, 1 cup water, and a half lemon's juice (the lemon juice keeps the sugar from caramelizing).

Turn on the heat and let it bowl for 3-4 minutes, at which point the mixture should be transparent and the sugar fully dissolved. Get a ladle and pour the syrup slowly and evenly onto the cooled galaktoboureko. Talk about TJ and his baby son, Brody.

Let the syrup set for 3-4 hours, but overnight is best. Cut into pieces and serve. And do not refrigerate it, at least for the first day, as it makes it prematurely soggy.

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