Galaktoboureko – Greek Semolina Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the cream:
- 50 g soft wheat semolina
- 1 packet vanilla pudding powder
- 700 ml milk, cold
- 4 egg (s)
- 125 g suar
- 2 tablespoon butter, soft
For the dough:
- 500 g puff pastry
- 65 g butter
For the syrup::
- 375 grams sugar
- 250 ml water, lukewarm
- 1 teaspoon cinnamon
- 1 lemon (s), squeezed
Print Recipe
Pin Recipe Instructions
- The syrup should be prepared first as it has to be cold before pouring it onto the casserole.
- Mix the semolina and custard powder with a little cold milk. Bring the rest of the milk to the boil, stir in the semolina / pudding powder mixture.
- Mix eggs with sugar and melted butter and stir into the semolina mixture.
- Butter a rectangular baking dish, put half of the puff pastry in it, spread the cream on top and cover with the remaining puff pastry. Cut the puff pastry into a diamond shape on the surface with a knife, sprinkle with a little water and bake at 180 ° C on the lowest rail for about 30 minutes until golden yellow.
- For the syrup, boil fine-grained sugar with water and simmer until it has dissolved. Then add the cinnamon and lemon juice. Let the syrup cool down.
- Take the hot semolina casserole out of the oven and immediately pour the cooled syrup over it.
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