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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 310.9
  • Total Fat: 7.6 g
  • Cholesterol: 122.0 mg
  • Sodium: 75.3 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 8.0 g

View full nutritional breakdown of GALATOBOUREKO - 310 cal calories by ingredient
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GALATOBOUREKO - 310 cal

Submitted by: MARILENASPARK
GALATOBOUREKO - 310 cal

Introduction

Dreaming of lazing in a taverna, with the sparkling waters of the Mediterranean and brilliant blue skies as a captivating backdrop, sets the mood for Greek cooking adventure. This is my fav Greek custard pie. a serv size is quite small (2.70x2.5cm/1.5x1inch) but it is worth every little bite. You can replace the sugar with Splenda, reducing the cal down to 222cal. Dreaming of lazing in a taverna, with the sparkling waters of the Mediterranean and brilliant blue skies as a captivating backdrop, sets the mood for Greek cooking adventure. This is my fav Greek custard pie. a serv size is quite small (2.70x2.5cm/1.5x1inch) but it is worth every little bite. You can replace the sugar with Splenda, reducing the cal down to 222cal.
Number of Servings: 8

Ingredients

    1 vanilla pod. sliced in half lengthways
    Milk, 1%, 3 cup (remove)
    Granulated Sugar, 55 grams -2oz (remove)
    Brown Sugar, 55 grams - 2oz (remove)
    Semolina, enriched, 110 grams 4oz (remove)
    1tbsp finely grated lemon rid
    1 cinnamon stick
    Butter, unsalted, 40 grams (remove)
    Egg, fresh, 4 large (remove)
    filo pastry - 12 sheets
    Cooking Spray - better with butter taste

    Syrup
    Granulated Sugar, 75 grams -3oz
    1/2tsp ground cinnamon
    *Lemon Juice, 1tbsp
    strip lemon rid - 5cm (2inch)

Directions

Preheat the oven to moderate 350F ( 180C/gas 4)

Scrape the vanilla pod seeds into a saucepan. Add the pod, milk, sugar, semolina (farina), lemon rid and cinnamon stick and gently bring to the boil, stirring constantly. Reduce the heat lo low and simmer for 2 minutes soo the mixture thickens. Remove from the heat. Mix in the butter. Cool for 10minutes, then remove the cinnamon stickand pod and gradually mix in the eggs (lightly beaten before).

2. Cover the filo with a damp tea towel to prevent from drying. Remove a sheet, spray one side with cooking spray (with butter taste) and place spayed-side-down in a 30*20*3cm (12*8*1 1/4inch) baking tin. The filo will overlap the edges. Repeat with 5 more sheets, sparying each sheet with butter taste spary as you go. Spray the top as well. Using a small sharp knife, trim the pastry to the edges of the tin. Bake for 40-45 minutes, or until the custard has puffed up and set and the pastry has turned golden brown. Leave to cool.

4. MIx all the syrup ingredients with 75ml (2 1/2floz) water in a sauce pan. Slowly bring to the boil, then reduce the heat to low and simmer for 10 minutes. The syrup will thicken. Remove from the heat and cool 10 minutes.

5. Remove the lemon rins. If the filo has risen above the edges of the tin, flatten the top layer with your hand, then pout the syrup over the pie. This will prevent the syrup running over the sides. Allow to cool again before serving.



Number of Servings: 8

Recipe submitted by SparkPeople user MARILENASPARK.






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