Greek pastry Galaktobureko - II type

Submitted by enr on 13 Apr 2012
500 g filo pastry sheets
# For the cream:
2 liters of fresh milk
1 cup sugar
1 and 1/2 cup semolina
125 g butter
2 vanilla
rind of 1 lemon
3-4 yolks
# For the syrup:
2 cup water
2 cup sugar
Greek pastry Galaktobureko - II type
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Put milk to boil with sugar. Once the boil, gradually pour semolina and half a packet butter. Stir until it thickens and becomes a thick, soft cream. Flavored with vanilla and lemon rind and cool a bit, add the egg yolks and mix. Arrange in a tray half wafers spread with butter, so to come out a little from the tray. Pour the cream on top arrange the remaining peel and wrap the ends inward. Brush the top with a little water and bake the banitsa in a moderate oven. Remove it, cool it and pour hot syrup boiled water and sugar.
1 user
13 Apr 2012


In a hurry I put the whole bag in semolina and further - to peel. relieving semolina 1 h. h., and give good densities of the cream. I think next time to prepare it exactly as the recipe. I put two eggs in syrup Lim. peel and rum. essence. Slodkisha is very good, worth a try.