I know I have mentioned it before, but I am a quarter Greek. My dad is half and my grandma is 100% Greek. In fact, she has lived in Greece her entire life! We have been over to visit a few times in my life, but really only one time that I remember vividly.
It was so much fun to see my grandma and to visit these historic sites from my heritage first hand. It was seriously unbelievable. This trip was quite a few years ago, summer of 2006 to be exact. I can’t wait to get back one day! Making this recipe with my mother made me crave Greece all over again.
With my grandma (my ya-ya) and dad being completely immersed in the Greek culture, we get to experience A LOT of great and authentic food! One specific recipe that I love is Galaktoboureko, aka Greek Custard Pie. I can’t wait to share my grandma’s recipe with you!
But first, let me explain today’s post. It is a little different in a good way!…
Today, I am teaming up with the Dating Divas! I’m sure you’ve all heard of The Dating Divas, right? If not, you are missing out! They’re a group of married women who post fun, creative, and inexpensive ideas that will put the SPARK back into your marriage. If you’d love to reclaim the romance and excitement you had back when you were first dating, then this is the site for you!
And today, I’ve teamed up with the Divas to bring you a special treat…
Dinner Dessert and a Movie! Because who doesn’t love a fun date with a good movie and some delicious food? That’s right, I’m going to hook you up with fabulous food ideas for your next movie night, and the Divas are taking care of all the date details for you. Read on, because you’ve got one spectacular (already planned) date night coming your way.
Now onto the dessert…..
This recipe for Galaktoboureko is directly from my grandma, which means this recipe is straight from Greece itself :) As with most Greek dishes, in my opinion, it is an acquired taste. It took me a few attempts, but I LOVE this recipe! I have to share it or get it out of my house or I could easily down the whole pan myself… I wish I was kidding! ;) Some prefer it chilled, I, however, love it warm!
- 1 cup finely ground semolina, found at any greek specialty store
- 6 cups milk
- 1½ cups sugar
- 6 eggs
- 2 tsp. vanilla
- 1 Tbsp. butter
- 1 16 oz. pkg. Phyllo dough, thawed to room temperature
- vegetable oil for brushing
- 1½ cups sugar
- 1½ cups water
- ½ tsp. lemon juice
- 3 Tbsp. honey
- In a large bowl, whisk together eggs and sugar until well combined. Set aside.
- Combine finely ground semolina and milk into a large sauce pan. Cook over medium heat until it becomes thick. You want it to be the consistency of cream of wheat.
- Once thickened remove from heat and temper the egg/sugar mixture a little at a time stirring consistently so eggs don't cook. You don't want scrambled eggs in your custard ;)
- Once eggs are completely tempered into mixture, add butter and vanilla and stir until melted and evenly incorporated. Set aside.
- Remove one of the two plastic wrapped phyllo from package. Lay out on surface and cover with a thin cloth that has been flicked with a little bit of water. It is important as phyllo can dry out quickly, but you don't want it too wet that it seeps through and dampens/ruins dough. Phyllo dough takes patience to work with.
- Lightly grease a 9x13 pan. Lay two sheets of phyllo do width wise, side-by-side and press to conform and cover pan entirely. Don't lay it length wise or you will not cover the edges of pan like you need to.
- Brush vegetable oil onto dough with pastry brush to cover. Lay the next set of two to layer. Repeat layers, brushing vegetable oil in between each layer until that first roll of phyllo dough has been used.
- Next pour custard into phyllo-covered pan. Use a spatula or wooden spoon to smear and evenly distribute custard.
- Take a serrated knife and carefully trim excess dough off of edges of pan. Fold over the remaining edges nicely over custard.
- Take out second (and last) plastic covered phyllo dough from package and cover to keep from drying as you did with the first set of phyllo dough (likely sprinkled thin cloth).
- This time, you only need one sheet of phyllo dough at a time and will lay it lengthwise. tuck any extra edges carefully around base.
- Using pastry brush, brush phyllo dough with vegetable oil. Repeat the process of laying sheet down, tucking carefully to fit, and brushing with vegetable oil until you have 12 layers of phyllo dough. on top. Finish by brushing vegetable oil on top.
- Bake at 350 degrees F for about 30-40 minutes or until top is a nice golden brown. Once done, set out to cool.
- Combine sugar, water, lemon juice and honey into a medium sauce pan. Cook over medium heat and Bring to a boil for 10 minutes.
- After Galaktoboureko has reached nearly room temperature, but still slightly warm, drizzle syrup over top, making sure that it is evenly covered. It works best to drizzle a little at a time and wait so that Galaktoboureko can absorb it. Then continue with that process until all syrup has been used.
So now that I have hooked you up with the fabulous recipe for your next movie night, the Divas are taking care of all the date details for you.
The movie we have collaborated on together is “My Big Fat Greek Wedding”. I LOVE this movie. When I first saw this movie, I couldn’t stop laughing because there really are so many similarities to my grandma and the Greek culture itself. It is a darling movie. For those of you who had seen the movie, you may remember one seen where the dad is introducing his Greek family. He proceeds to say, “This is my brother, and his son, Nicolas. This is Nick, Nick, Nick, Nicolas, etc.” after several more similar “Nik” introductions he then says, “and this is Nikki.” Well I don’t know if you have noticed but my name is Nikki, I have a cousin, Nicolas and my grandma’s name is Nikki, too :)