{"id":964,"date":"2010-03-22T20:54:00","date_gmt":"2010-03-22T20:54:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2010\/03\/22\/galaktoboureko-greek-pastry\/"},"modified":"2016-03-02T15:29:41","modified_gmt":"2016-03-02T22:29:41","slug":"galaktoboureko-greek-pastry","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/galaktoboureko-greek-pastry\/","title":{"rendered":"Galaktoboureko GreeK Pastry"},"content":{"rendered":"
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\u00a0One of the best things about living in Queens was the smorgasbord of international delights. \u00a0One of the best ever is Galaktoboureko, Greek Pastry. It’s puffed, golden, crispy,perfection! Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo, sprinkled with melted butter, <\/strong>filled with the most\u00a0creamy custard and bathed\u00a0in scented syrup.<\/div>\n
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Our row house on Steinway Street and Ditmars Blvd. in Astoria, Queens, New York, was a happening place. Shortly after we arrived in our neighborhood, we wanted to get acquainted with those around us.<\/div>\n
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We wandered across the street and introduced ourselves to a Greek woman who ran the Victory Sweet Shop. Having tried only baklava before, she selected several of her specialties for us to try. She tied the bakery box with blue and white, thin, cord and such pride. As she handed it to us, in broken English, she admonished us to have them with coffee.<\/div>\n
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We are not coffee drinkers, but we do enjoy herbal tea. Later that evening, (it was snowy January), we sampled her delicate treats and I instantly fell in love with Galaktoboureko! I planned to only have one bite and ended up polishing it off! It is a Greek pastry with a flaky top and bottom filled with custard and covered with a sweet syrup.<\/div>\n
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Shopping: Be sure to purchase Phyllo Dough, easy to use pastry sheets. It’s different from puff pastry sheets. Plan to use 1\/2 pound of sheets, or half the 1 pound box.<\/div>\n
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Preparation: For the custard filling you will need whole milk, semolina flour, butter, vanilla and eggs.<\/div>\n
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While the custard mixture cools, you will layer fillo sheets, brushing each with butter. Ten for the bottom and ten for the top.<\/div>\n
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To keep the sheets from drying out you’ll need to quickly remove one and then keep them covered with a damp towel.<\/div>\n
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This is how the pan looks with 10 sheets covering the bottom of a 9×13 non-stick pan.<\/div>\n
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Baking: Next pour the cooled custard filling into the pan and add 10 more sheets of buttered fillo sheets. Score the top of the pastry into 16 to 24 squares or diamond shapes. Pop into a 350 degree oven to bake for 45 to 50 minutes.<\/div>\n
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Begin the simple syrup. I like my citrusy! Let it simmer while the pastry bakes.<\/div>\n
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When the pastry is golden brown and the custard is set, remove from the oven, and let it set for 5 minutes.<\/div>\n
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Strain your syrup and then pour the hot syrup over the pastry. As it cools the syrup will be absorbed.<\/div>\n
A lovely Greek Pastry, Galaktoboureko, on flowery, Spring, china. Serve it along with your favorite warm beverage…maybe a little herbal tea party is in store after a long winter!<\/div>\n
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Opa, my friends, enjoy!<\/div>\n
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Galaktoboureko {GreeK Pastry}<\/div>\n
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Recipe Type<\/span>: Dessert<\/span><\/div>\n
Cuisine: Greek<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time: