Galaktoboureko Greek Custard Phyllo Dessert Recipe

Galaktoboureko Greek Custard Phyllo Desert Recipe http://howtoexpo.com/recipes/galaktoboureko How To Make Galaktoboureko. The Greek Kitchen at my friends house taught me how to make this custard and phyllo rolls, For many years I always called it a different name, but have now found out its true identity of this pastry recipe. The only part that may take some time is making the custard, and individually rapping each roll. But can be done in less than 30 minutes, besides the baking time. The Greek Custard, is basically semolina based and is wonderful. The cinnamon at the end is optional, but really gives it a lot of flavor. We tend to rush and eat it when its warm, but its most delicious when is cold. Phyllo dessert are widely popular in many baklava varieties, and perhaps this recipe is a relative of the baklava as it has the basics of many baklava ingredients. Phyllo dough is so diverse, you can use it in a countless amount of recipes, and this is another recipe using Phyllo dough. Make a batch of these Galaktoboureko Greek Custard Phyllo Desserts Pastry Recipe and take it as a gift! But make plenty as it will go fast! Its that good!

Category:

Howto & Style

Tags:

• Galaktoboureko
• Greek Custard
• Phyllo Desert Recipe
• Greek Dessert
• Pastry Recipe
• kitchen
• recipe
• Food
• Cooking
• Cook
• Recipes
• Home Made

[degodzelf]

very nice done

[HowToExpo]

@degodzelf Thanks. I am glad you like the video.

Mariette

[shahzadkayani74]

Lovely

[HowToExpo]

@shahzadkayani74  Thank you. Enjoy!

Mariette

[Esunshine71]

in Iraq we call these Zonod Al Sit but the filling doesn't contain samolina . please check out my channel in facebook ....COOKING FOR FUN

[HowToExpo]

@Esunshine71 What do you use instead of semolina? Please share with us your version. It will be appreciated. Thanks for the input.

Mariette

[sassaad75]

is there any other reciepe you can use this kind of filling in?? or can you freeze the filling??

I hate to throw it out :(

[sassaad75]

so I made this reciepie....I haven't tasted it yet cause its still warm... however.. I have a TON of filling left over... to make another 2 or 3 packets of filo pastry..... maybe half the reciepie for just 1 packet of filo pastry?? also..the syrup.. is it supposed to get thick or does it stay runny?? am taking it over to a freinds house tonight.. so I hope they are at least OK!!!

[HowToExpo]

@JakstapeK You're welcome.

Mariette

[JakstapeK]

Reminds me of nalezniki. Probably spelled wrong though. Thnx for upload.