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Featured Recipes


Jim Botsacos is the chef/partner at Molyvos in New York City and author of The New Greek Cuisine. This semolina custard wrapped in phyllo and bathed in citrus syrup is part of his Easter menu.
Categories: Greek
Portion Size:
1/2 cup
Step 1
1 cup • Milk
1 cup • Heavy cream
6 tbsp • Fine semolina
pinch • Salt
2 • Eggs
1/2 cup • Sugar
1/2 tsp • Vanilla extract
2 tbsp • Sweet butter • room temperature
3 tbsp • Sweet butter • melted
• Non-stick vegetable spray
8 sheet • phyllo dough No. 7
Pre-heat a convection oven to 325F (350F for a standard oven).

Add the milk and cream to a heavy bottomed pot, and scald over high heat. Remove the pot from the heat and add both the semolina and salt. Using a whip, whisk well until it becomes a little thick and creamy, and no lumps remain. Set aside.

In a stainless steel bowl, whip the eggs, sugar and vanilla together for 2-3 minutes until it becomes thick and is a pale yellow color.

Spoon about one third of the creamy semolina mixture into the egg mixture and whisk to incorporate. Add that to the semolina mixture, whisk well, and then whisk in the butter, mixing until smooth. Using a rubber spatula, scrape all of the custard into a clean bowl and refrigerate one hour or until cool.

Meanwhile, spray eight 4oz. aluminum or ceramic ramekins with non-stick vegetable spray. Lay a sheet of phyllo out onto a clean work surface and brush with melted butter to cover completely.Fold the sheet in half and place into the ramekin (be sure to press into the corners and the sides, being careful not to break the phyllo). Repeat the process for the remaining ramekins. Using a ladle, fill the molds two-thirds with the cooled custard. Fold the phyllo dough up over the custard into a package, lifting and twisting it into a ribbon shape on top of the ramekin, pulling the edges and shaping them as you twist.

Bake for 15 minutes; remove from oven and rest at room temperature for 15 minutes.
Step 2
1 1/2 cups • Sugar
1 cup • Water
• Zest of 1/2 lemon
pinch • Salt
Combine all ingredients in a sauce pot and bring to a boil. Let it boil for 15 minutes, until the liquid slightly viscous. Remove and cool 15 minutes at room temperature.

While still warm, invert each ramekin into your hand to remove the pastry.

Transfer to a serving plate and cover with 2 ounces of syrup. Garnish with fresh berries and a sprig of fresh mint.


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