Galaktoboureko Recipe

Crystal Garrett gets all the details on this weekend’s Halifax Greek Fest, plus a sweet preview of one of the traditional desserts on the menu.

Ingredients:

• 1/2 cup melted, unsalted butter meaning you should end up with 1/2 cup (125 mL) after it is melted
• 1 cup granulated sugar
• 2 liters 2% milk
• 1 cup minus 1 tablespoon fine ground durum wheat semolina (we like to use the Monastiri brand)
• 6 large eggs
• 1/2 teaspoon powdered vanilla
• 1 pound phyllo (filo)
• 1/2 cup approximately melted butter for brushing onto the phyllo

Directions:

1. In a large pot, over medium-high heat, combine melted butter and sugar. Mix until combined and then slowly pour in milk. Add semolina and vanilla. Cook for about 5 minutes, stirring occasionally.
2. In a bowl, beat together six eggs using a fork. Once thoroughly beaten, slowly add them to the pot. At this point you must continuously stir the contents of the pot. Continue to cook, stirring constantly, over medium-high heat for about 10 minutes. The custard filling is done when it has the consistency of a pudding.
3. Roll out two sheets of phyllo on the bottom of the pan. Leave one end of the phyllo sheets hanging over the long end of your pan. Using a pastry brush, brush on some melted butter. When brushing the butter on the phyllo sheet do so lightly. The goal is not to saturate the phyllo with butter. Then, add two more phyllo sheets, this time letting the phyllo overlap on the opposite end of your pan. Brush on more melted butter. Repeat this entire process three more times so that you end up with eight layers of phyllo.
4. Pour the custard mixture into the phyllo-lined pan. Spread it out evenly by using the back of a spoon. Now, take those overlapping sheets of phyllo, two at a time, and cover the custard with them, alternating sides. Remember to butter each set of two phyllo sheets before covering it with another layer of phyllo, When you have used up all of the overlapping phyllo sheets, take the phyllo that is still in the packaging, one sheet at a time, and fold it in half (or fold it in such a way that it fits the baking pan perfectly). Then, add this to the top of the galaktoboureko. Repeat this with at least 4 more sheets of phyllo, buttering between each sheet.
5. Using a sharp knife, score the top phyllo layers of the galaktoboureko 3 times lengthwise. Then, working along the 1st and 3rd lengthwise scores, create a bit of a herringbone pattern. This is not an exact science and in fact, the only thing you really need to know is that the vents you will create by scoring the phyllo will help it to bake properly and will be your guides when it comes to cutting out serving pieces.
6. Place the pan in the middle rack of a 350 degree oven and bake the galaktoboureko for approximately 45 minutes.

Syrup directions:

1. While your galaktoboureko is baking you can prepare the syrup. In a medium saucepan combine the water, sugar, cinnamon stick and lemon slices. Bring to a boil and once the sugar has dissolved reduce the heat and simmer for approximately 5 minutes. Remove from heat and allow to cool.
2. When your galaktoboureko is done remove it from the oven and slowly spoon the prepared and cooled syrup onto it, while in the pan, letting each ladle of syrup be absorbed. You can let your galaktoboureko cool slightly before doing so, but if you pour the syrup over it while it is still hot, you get this cool (but slightly messy) effect.
3. You may find that you may not use all of the syrup. Use only as much as can be absorbed by the galaktoboureko.
4. Allow your galaktoboureko to cool fully at room temperature before serving. Serving it while too warm, before the custard has set, will be messy (but still delicious).
5. To store it, allow it to cool fully or overnight, before placing it in the fridge, where it will keep fresh (with the help of the excess syrup) for 4-5 days.