Question by natalia1403: Does anyone know how to cook Greek dessert “Galakta Buriko”?
hi, everyone! i have this big question i wasn’t able to find the answer until now. when i was on holiday once i ate at a restaurant this dessert called “Galakta Buriko”, which the waiter told us was Greek (we were not in Greece). and it was delicious. it had a white-yellow cream which was probably made with milk, eggs, sugar and lemon, a little vanilla maybe, similar to the cream from the eclairs, between two thin pieces of pastry and this was served a little warm, but with a scoop of ice cream on top, which was melting just a little and on top of the ice cream there was a little whip cream and on top of all that there was a thin line of a sweet-sour syrup poured on and around it. what can i say…i ate two portions…deliciousssssss…so if anyone knows the recipe, please share it with us and you will make everyone who tries it a happy person 🙂

Best answer:

Answer by Adam
BTW, it is pronounced Galaktoboureko.
I hope you enjoy. Bon apetite 🙂

INGREDIENTS
6 cups whole milk
1 cup semolina flour
3 1/2 tablespoons cornstarch
1 cup white sugar
1/4 teaspoon salt
6 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
3/4 cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar

DIRECTIONS
Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C).
Butter a 9×13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.

And here is a link for another recipe:
http://greekfood.about.com/od/phyllopastriesbaklava/r/galaktoboureko.htm

Know better? Leave your own answer in the comments!