Reviews        Add Rating & Review

Back to Lavender Galaktoboureko (Custard-Filled Phyllo) All Reviews for Lavender Galaktoboureko (Custard-Filled Phyllo) - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Lavender Galaktoboureko (Custard-Filled Phyllo) Credit: Sang An Recipe Summary Servings: 10

Ingredients Ingredient Checklist 1 stick unsalted butter, plus more for pan 1 cup sugar 1/4 cup honey 2 teaspoons brandy 1 tablespoon freshly squeezed lemon juice 1 tablespoon orange juice Zest of 1 orange 3 cups milk 2 tablespoons dried or fresh lavender flowers 1/2 cup semolina flour 2 large eggs 1 pound commercial phyllo pastry

Gallery Lavender Galaktoboureko (Custard-Filled Phyllo) Credit: Sang An

Recipe Summary Servings: 10

Lavender Galaktoboureko (Custard-Filled Phyllo)      Credit: Sang An

Lavender Galaktoboureko (Custard-Filled Phyllo)

Credit: Sang An

Lavender Galaktoboureko (Custard-Filled Phyllo)

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1 stick unsalted butter, plus more for pan 1 cup sugar 1/4 cup honey 2 teaspoons brandy 1 tablespoon freshly squeezed lemon juice 1 tablespoon orange juice Zest of 1 orange 3 cups milk 2 tablespoons dried or fresh lavender flowers 1/2 cup semolina flour 2 large eggs 1 pound commercial phyllo pastry

Directions

To clarify butter, place in a small saucepan, and melt over medium heat until bubbling. Remove pan from heat, and cool, 2 to 3 minutes. Using a spoon, carefully skim the milky foam from the top of the butter, and discard. Carefully pour the skimmed butter into another bowl, leaving behind the milk solids and discarding; set clarified butter aside.

To make syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Stir in honey. Bring to a boil, and stir until sugar is dissolved. Remove from heat, and stir in brandy, lemon juice, orange juice, and zest; set aside to cool.

Heat oven to 350 degrees. Lightly butter an 8-by-8-inch Pyrex or metal baking dish. Heat milk in a medium saucepan until hot but not boiling. Add lavender flowers, cover, and let steep about20 minutes. Strain and return milk to saucepan. Whisk remaining 1/2 cup sugar and semolina into milk. Place over medium-low heat, and cook, stirring constantly with a wooden spoon, until thick and creamy, 8 to 10 minutes. Remove from heat, and cool slightly.

Beat the eggs by hand, or in an electric mixer until pale and creamy, about 2 to 3 minutes. Quickly pour the eggs into the semolina mixture, stirring constantly. Let mixture cool before assembling pastry.

Layer 8 sheets of phyllo pastry in baking dish, brushing with clarified butter between each layer and overhanging the edge of the baking dish. Spread semolina mixture over the phyllo, and top with 6 more sheets of phyllo, brushing with butter between each sheet. Fold over the edges of phyllo, and brush top with butter. Cut 2 sheets of phyllo into shreds and toss in a bowl with some of the butter until coated. Sprinkle over top of pastry. Bake until phyllo is golden brown and filling is set, 50 minutes to 1 hour. Remove from oven, and immediately pour 1/4 cup of cooled syrup over the top, making sure it is evenly distributed. Let cool, and serve, if desired, with remaining syrup.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Lavender Galaktoboureko (Custard-Filled Phyllo)

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lavender Galaktoboureko (Custard-Filled Phyllo)

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest