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Galktoboureko - Greek Custard Dessert
Camfam Cookery
There are some advantages in living in the largest Greek community in the US. This is one of them!
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Prep Time
30
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Dessert
Cuisine
Greek
Servings
24
Calories
782
kcal
Equipment
1 Saucepan
1 9" x 13" Baking Dish
Ingredients
1x
2x
3x
1
cup
Cream of Wheat
i.e. fine semolina
1 ½
cup
sugar
5
eggs
6
cup
milk
1
vanilla bean
zest of 1 lemon
16
sheets of phyllo
½
cup
butter
melted
ground cinnamon
for sprinkling
Syrup
¾
cup
honey
Greek Thyme honey or Orange Blossom honey, preferably
1
cup
water
½
cup
sugar
juice of 1/2 lemon
1
cinnamon stick
Instructions
Preheat oven to 375˚ F
In a medium saucepan, combine sugar, semolina, milk, and scrape 1 vanilla bean.
Stir continuously over medium heat until mixture comes to a boil and thickens, about 15 minutes.
Remove from heat and add grated zest and eggs ( lightly beaten) while stirring.
Let cool for 10 minutes.
Don’t start buttering your phyllo sheets, until you finish the adding the eggs to your cream or it will dry out.
Melt butter and brush phyllo leaves.
Arrange about eight leaves on bottom of rectangular pan.(9" x 13“)
Pour in cooled custard.
Butter another eight leaves and arrange them one over the other.
Make several cuts with a knife to allow steam to escape.
Bake in middle of oven at 375˚ F for about 35 minutes or until golden and custard has puffed.
Meanwhile, mix all syrup ingredients in a pot and bring to a boil and simmer gently until slightly thickened and reduced by about 1/4.
Let completely cool.
Pour cooled syrup over hot custard. Adjust the quantity of syrup to your liking .
Sprinkle with cinnamon.
Nutrition
Serving:
1
Square
Calories:
782
kcal
Carbohydrates:
138
g
Protein:
17
g
Fat:
18
g
Saturated Fat:
6
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
7
g
Trans Fat:
0.2
g
Cholesterol:
17
mg
Sodium:
991
mg
Potassium:
278
mg
Fiber:
5
g
Sugar:
33
g
Vitamin A:
219
IU
Vitamin C:
1
mg
Calcium:
170
mg
Iron:
10
mg
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