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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C Bring milk and white sugar just to the boil in a saucepan over medium heat. Gradually add the semolina in a thin steady stream, stirring constantly with a wooden spoon. | 2. Reduce heat to low. Cook, stirring, for 3-5 minutes or until mixture is smooth and thickens slightly. | 3. Remove from heat and set aside for 15-20 minutes to cool slightly. Gradually add the eggs, 1 at a time, beating well after each addition until well combined. Add the vanilla sugar and lemon rind and stir until well combined. | 4. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Place 1 filo sheet in the base of a 24 x 30cm (base measurement) ovenproof dish and brush with a little melted butter. Top with another filo sheet and lightly brush with melted butter. | 5. Repeat with another 10 filo sheets and melted butter to make a 12-sheet stack. | 6. Pour semolina mixture over the filo in dish. Continue layering with remaining filo sheets and half the remaining melted butter to make another 12-sheet stack on top of the semolina mixture. | 7. Use a small sharp knife to score top of galaktoboureko into 16 squares. Brush with the remaining melted butter. Bake in oven for 45 minutes or until golden. | 8. Meanwhile, to make sugar syrup, place the sugar, water, lemon juice, cinnamon, cloves and orange peel in a saucepan and stir over medium heat until sugar dissolves. | 9. Bring to a gentle simmer and cook, without stirring, for 10 minutes or until syrup thickens slightly. Strain syrup and discard cinnamon, cloves and peel. | 10. Cut through marked lines on top of galaktoboureko. Pour over the hot syrup and set aside for 30 minutes to stand. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1			148.84	11.6632	7.686	7.9788
white sugar	110			85140.0	21995.6	0.0	0.0
semolina	185			111222.0	22500.8285	3917.486	324.3975
egg	4			286.0	1.44	25.12	19.02
vanilla sugar	40	g		210.8	28.0	1.56	10.28
lemon	2	teaspoons	grated rind	2.5617	0.8233	0.0972	0.0265
phyllo pastry	12	sheets		-	-	-	-
butter	75		melted	6412.5	294.6375	200.3625	540.0
white sugar	450			85140.0	21995.6	0.0	0.0
water	500			0.0	0.0	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
cinnamon	1			-	-	-	-
clove	6	cloves		-	-	-	-
orange peel	1	strip		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.