You read that right. Galaktoboureko. Or you could just say Greek Custard Pie. Either way, this is a tasty treat! I think it's harder to say the name, than to actually make the dish. It does take some time, but honestly very easy.
My husband loves custard based dishes, and really enjoyed this dessert. It combines the sticky, flaky crust part of baklava and an orange custard, together in an impressive dish.
I found this recipe on Brown Eyed Baker, be sure to click over and look at her wonderful blog!
Galaktoboureko (Greek Custard Pie)
6 cups whole milk
1 cup fine semolina (see my note below)
3/4 cup granulated sugar, divided
1 Tb unsalted butter
1 tsp vanilla extract
Zest of 1 orange
1 package phyllo dough (see notes)
1 cup unsalted butter
1 1/2 cups granulated sugar
1 cup water
1/4 cup orange juice
1/2 tsp vanilla extract
1. Preheat oven to 375 degrees. Get your pan ready! I used a 10 x 13, but she recommends a 10x13 lasagna dish or 16" round cake pan. If phyllo dough is frozen, set on the counter (still in the plastic package!!) and allow to thaw.
2. Stir milk, semolina, 1/2 cup sugar, butter and vanilla in a large sauce pan over medium heat. Stir gently but constantly until it becomes thick like pudding. It may take up to 15 minutes, so just keep stirring! Careful or it will stick and scorch on the bottom of the pan if you aren't stirring enough. Once thickened, remove pan from the heat and cool for 5-10 minutes. While cooling - beat eggs with remaining sugar, then stir into milk mixture. Add zest.
3. Melt the 1 cup of butter and brush it onto the bottom of your pan. Layer 1/2 the package of phyllo dough, with butter brushed between each layer, in the pan.
4. Pour slightly cooled custard over the phyllo sheets, spreading evenly. Layer the remaining sheets of phyllo on top of the custard, with melted butter between each layer. Brush butter all over the top.
5. Bake until top is golden brown, about 30-45 minutes.
6. While the custard is baking, make the syrup. Bring sugar, water and orange juice to boil in a small saucepan. Boil for 5 minutes then remove from heat. Add vanilla extract and set aside.
7. When you remove the custard from the oven, let it cool for 15 minutes. Then pour the syrup all over the top. Allow the custard to set for at least an hour before serving -- so that delicious syrup can soak thru all the layers. Mmmmmm :) You can store any the pie in the fridge for up to 3 days.
For semolina -- use Cream of Wheat! Run the amount thru a food processor to make it really fine.
Phyllo dough -- I can find a boxed phyllo dough in the freezer section of my local grocery store. The box contains 2 packages/tubes - I used only 1 tube for this recipe. The other is in my freezer awaiting a different tasty dish!
This dish is so pretty and unique! It would be wonderful for potlucks, holidays or as a baked gift!
Happy Memorial Day! I hope you are enjoying time with family and friends this weekend!
I make a lot of biscuits. Now that I have a recipe that I like and tastes good with white whole wheat flour, I make a lot of biscuits. They are an easy side dish or a good snack or are great with gravy when we want biscuits and gravy for breakfast (or dinner!). Biscuits are also a recipe that my daughter can help mixing up.
I typically use white whole wheat flour to make these, but you could use all purpose flour or wheat flour, or any combination you want. When adding the milk, start with 1 1/2 cups of milk and add the other 1/2 cup of milk as needed so the mixture isn't too dry. I have found that wheat flour and white whole wheat flour need more liquid than all purpose flour, so how much milk you need depends on which flour you use for the biscuits.
3 cups white whole wheat flour
2 Tablespoons baking powder
1 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pea sized pieces
2 cups milk, divided
Using a fork, stir together flour, baking powder and salt. Pour cut up butter into flour mixture. Using your hands, break up any butter that stuck together, being sure to coat all the butter with flour and distribute it evenly through the flour mixture. Pour in 1 1/2 cups milk and stir until just combined. If mixture is too dry, slowly add the other 1/2 cup of milk until all the flour is mixed in. (You may not need the entire 1/2 cup of milk).
Lightly flour a flat surface. I use a cutting board to roll biscuits out on so it makes clean up easier. Put dough on lightly floured surface and knead for about 3 minutes. Roll dough out about 1/2" thick and using a cup or biscuit cutter, cut into biscuits. There will be about 9-10 biscuits.
Place biscuits on greased cookie sheet and bake at 450 degrees for 12-14 minutes.
This month we are focusing on foods that are good for taking to someone. Someone who is sick and still has a family to feed, a family with a new baby, or anyone who might need a little help.
I'm kicking this month off with Banana Bread. It is very easy to make and very yummy. Breads like this freeze well so you could make a loaf, freeze it and the person you are delivering it to can thaw it out whenever they need a breakfast or snack. This bread is great with peanut butter so you could take a jar of peanut butter along with the bread!
1/2 cup (1 stick) softened butter
3/4 cup sugar
1 tsp vanilla
1 cup mashed bananas (about 3 bananas)
1 1/2 cups white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cream together butter and sugar in large mixing bowl. Mix in egg and vanilla. On low speed, mix in mashed bananas. Next, mix in flour, baking powder, baking soda and salt. Pour into greased loaf pan.
Bake at 350 degrees for about 35-40 minutes. Turn oven down to 325 degrees and cook for another 10 minutes. A toothpick inserted into the middle of the bread should come out clean.
We have a collection of our Breakfast Casseroles, that would be wonderful for giving to someone just home with a new baby, moving into a new home, during an illness or hospital stay or just to someone that needs a helping hand. How great to wake up and know you don't have to worry about breakfast but, have a casserole that is homemade and ready to eat.
Fresh Cranberry and Orange Breakfast Cake is made with fresh or frozen cranberries and orange juice. Perfect with hot tea, coffee or a glass of milk.
Zucchini Bread makes a breakfast that isn't too sweet and goes well with fruit or a scrambled egg. This recipe makes a good amount and I am sure would appreciated by someone with a large family.
Biscuits and Gravy Casserole, sometimes you just need comfort food. This recipe fits that bill, a sausage gravy covered by biscuits.
Triple Chocolate Coffee Cake, do you know someone that loves chocolate and needs to know someone is thinking of them? This makes for a perfect baked gift.
Cinnamon Roll Casserole with Cinnamon Whipped Cream, a recipe that is easy to assemble but, makes for a delectable breakfast. Cinnamon Rolls are always a winner for breakfast.
Bake and deliver in aluminum pans, no clean up and no needs to worry about giving or getting the pan back.
Cover your dish with aluminum foil and write the directions on baking on the foil with a magic marker. That way the directions won't get lost.
Also, give a bottle of orange juice or milk or maybe a selection of tea bags, coffee or hot chocolate.
A card is always nice, just a few words written down, lets someone know you took the time to think about them.
Want a new spring breakfast recipe? How about something new for Mother's Day brunch? Well, I have a recommendation -- this Lemon Blueberry French Toast Casserole! It can be made in advance, reheated if needed, travels well and is just so deliciously full of soft lemon flavor.
Lemon Blueberry French Toast Casserole
1 loaf French Bread (or an enriched bread, like brioche)
2 cups frozen or fresh blueberries
1 lemon - zest & juice
1/2 cup cream
1 tsp vanilla
1 tsp lemon extract
Powdered sugar for dusting
Syrup for drizzles & dips
1. Spray a 9x13 casserole dish with non-stock spray. Cube the bread and place in dish.
2. In a medium bowl, whisk eggs, cream, vanilla and lemon extract, juice & zest till combined. Add 1 cup blueberries, stir and pour over bread. Carefully stir bread and egg mixture to coast all the cubes.
3. Sprinkle with other cup of blueberries. Cover with plastic wrap and keep in fridge till ready to bake.
4. When ready, remove plastic wrap and place in cold oven. Turn oven to 350 degree and bake for 30-45 minutes. Until eggs appear set and top is golden.
5. Sprinkle with powdered sugar and serve with your favorite syrup!
With tomorrow being National Zucchini Bread Day and summer zucchini season rapidly approaching, I thought this would be a good time to share a Zucchini Bread recipe.
This recipe makes quite a bit. I tried making it in a square glass plan...and that didn't work. I tried using a small rectangle glass pan...and it still didn't fit. This recipe definitely needs a large rectangle glass pan.
Either fresh grated zucchini or grated zucchini that has been frozen can work for this Zucchini Bread. Just make sure to thoroughly thaw any frozen grated zucchini before you use it in this recipe. I don't strain the liquid off of the zucchini, it helps the bread to be really moist.
1 cup oil
1/2 cup applesauce
3 cups grated zucchini
2 tsp. vanilla
2 cups sugar
2 cups white whole wheat flour
1 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2/3 cup chopped pecans (optional)
1/2 cup dark chocolate chips, coarsely chopped
In the bowl of a stand mixer, mix together eggs, oil, applesauce, grated zucchini, vanilla and sugar. In a separate bowl, combine both flours, baking powder, baking soda, salt and cinnamon.
With stand mixer on low, slowly pour in flour mixture. Mix until thoroughly combined. Using a spatula, stir in chocolate chips and pecans, if using.
Pour mixture into a greased casserole dish. Bake at 350 for about 40 minutes.
Hello spring! We Casserole Gals are excited for warmer weather, longer days and spring flowers. So to help welcome in the season, we are sharing some favorite spring treats & recipes for the month of April.
The first recipe is straight from the Barefoot Contessa herself - Ina Garten's Lemon Bars. I (Kristen) am a big fan of the 'Contessa,' her show, and cookbooks. Her Lemon Bar recipe has been sitting in my to-do pile for quite a while -- so I was excited to try these sweet-tart treats for April's theme.
Very delicious & very easy!
Ina Garten's Lemon Bars
For the crust:
1 cup unsalted butter, room temperature
1/2 cup sugar
2 cups flour
1/8 tsp salt
For the filling:
6 large eggs, room temperature
3 cups sugar
2 Tb lemon zest
1 cup freshly squeezed lemon juice (approx. 6-8 lemons)
1 cup flour
Powdered sugar, for dusting
1. Preheat oven to 350 degree F.
2. Make crust: In a medium bowl, cream butter and sugar until light in color. Combine the flour and salt (in a separate bowl), and with the mixer on low slowly add the flour mixture to the butter until just mixed. Form into a ball, the press into the bottom and 1/2" up the sides of a 9x13x2 casserole dish. (She uses a 9x139x baking sheet which produces a much thinner lemon bar. Using a casserole dish produced almost a 'pie' of a bar!)
3. Bake crust for 15-20 minutes, until lightly browned. Set to cool on a wire rack (still in the pan!) while you make the filling.
4. NOTE: The previous steps are from Ms. Garten - I did mine slightly different. I combined all the dry ingredients, then added the butter as I do for regular pie crust -- by hand! Then pressed into the pan and baked as directed. It was delicious!
5. Make filling. Remember to zest your lemons BEFORE juicing them! Then, in a large bowl whisk together eggs, sugar, lemon zest, lemon juice and flour. Pour over crust and bake for 30-35 minutes, until filling is set and edges are slightly browned. Let cool to room temperature before dusting with powdered sugar and cutting.
6. NOTE - I baked mine as directed and it seemed set, and was delicious (I tasted a little spoonful!) but wasn't as set as I would like for cutting uniform squares or triangles. I baked 8-10 more minutes, THEN let it cool completely and cut. It was much firmer.
~These were wonderful and instantly devoured! I sent several with my husband to work, big hit! I will definitely make this recipe during the spring and summer. It would be wonderful served with fresh fruit.
Flaky crust, rich pastry cream and glazed strawberries - they all come together in this elegant dessert. This dessert does require some prep but I think that makes it perfect for any special occasion, as each step can be completed a day in advance then assembled just before serving!
Classic Strawberry Tart
For the pate brisee (crust):
2 3/4 cups flour
1 1/2 tsp salt
1 Tb sugar
18 Tb cold unsalted butter, but into tablespoons
1) Whisk together dry ingredients. Add your butter and use your hands to break up the cold butter. I love make pie crust by hand - you get to control the texture. Continue to break up the butter and mix into the flour until mixture is 'sandy' and the butter resembles small pebbles.
2) Add cold water a couple tablespoons at a time, while working the dough by hand. It will slowly come together into a ball - be sure not to add too much water, you don't want sticky dough.
3) Divide dough in half, wrap in plastic wrap and chill in the fridge for at least an hour.
4) Once chilled, remove one half from plastic wrap and roll out on a lightly floured surface. Line a tart pan (with a removable bottom) or 10-12" springform pan with dough, and approx. 1/2" up the sides. Cover with parchment paper, then pie weights or dry beans and bake at 350 degrees for 20-25 minutes, until edges begin to brown and dough is cooked in the middle. After 20 minutes, I carefully removed my paper and beans and baked the crust another 10 minutes to make sure it baked completely.
5) Let cool in pan 5-10 minutes, then carefully remove crust and finish cooling on a wire rack.
6) Use the other half to make another crust. Because you will want to eat this again. Soon.
Making the pastry cream:
1 1/2 cups milk
5 egg yolks
3/4 cup sugar
3 Tb corn starch
1 Tb vanilla extra, or 1 vanilla bean
1 Tb butter
1) Heat milk in a small saucepan over medium heat - do not let it boil! If you are using a vanilla bean: make a slice down the bean and scrap out seeds. Add seeds and bean to simmer with the milk. After a few minutes, you may notice the milk starts to look shimmery- that's a good sign. Heat for about 5 minutes.
2) While milk is heating, beat your eggs and sugar on medium-high speed until they are thick, pale yellow in color and when you lift your mixer 'ribbons' form on the surface. This will take a little while. Reduce speed to low, and add the cornstarch and salt.
3) With mixer still on low speed, slowly drizzle in 1/2 of the hot milk. Take it slow and steady - you are cooking the eggs with the hot milk. If you pour to fast and stir too slow, the eggs will curdle. Slow and steady wins the race and makes for a smoother cream!
4) Remove vanilla bean from remaining milk - pour egg mixture into the milk and whisk like crazy! Keep it creamy! Continue whisking - over medium heat - until cream has thickened. It may start to bubble, this is ok; just keep stirring and don't let it completely boil. You will notice the color start to change as it thickens, this is ok too. Once it is thick like pudding remove from heat and add butter and vanilla extract (if using extract).
5) Pour into a bowl and set aside to cool slightly before putting in fridge. The pastry cream needs to cool completely before using in the tart.
Amount of strawberries depends on design, I used a full pint
3-4 Tb apricot preserves or jelly
3-4 Tb water
1) This apricot with water, until it is a syrup consistency - set aside.
2) Clean and dry strawberries. You may place them whole, or slice to create a design like mine.
1) Spread cooled pastry cream evenly in crust.
2) Place fruit in desired pattern.
3) Using a pastry brush, carefully brush fruit with apricot glaze. Use just enough glaze to make the tart shiny.
4) Keep in fridge till ready to serve. Can be assembled 1-2 hours in advance, at most! Serve cold.
Crust - make 1-2 days in advance. Once completely cooled, keep securely wrapped in plastic wrap to keep dry, fresh and crisp.
Pastry Cream - make 1-2 days in advance. Keep in sealed container in fridge.
Fruit - use your favorite fruit! Strawberries, blueberries, raspberries, blackberries, mandarin orange slices, kiwi, peaches, bananas -- all wonderful!
Preserves - I had mixed reviews for using the apricot preserves (which is the traditional glaze choice.) Next time, I may try lemon preserves with strawberries & blueberries. Or strawberry on strawberry.... Or blackberry jam on all berries.... Or thinned honey on peach slices.... So many possibilities!
Ahh the souffle. A seemingly intimidating dish of whipped eggs reaching perfect baked heights or falling into a dense fail. I always think of this scene from my favorite movie, Sabrina....
My results? Well there was rise, but not enough -- the flavor though was wonderful! It is not a difficult dish to make, just requires preparation and patience. Don't be afraid of the souffle! I am excited to try new flavors and especially practice a chocolate souffle!
3 Tb butter
3 Tb flour
1 cup milk
1/2 tsp salt
1/8 tsp salt
pinch cayenne and nutmeg
4 egg yolks
5 egg whites
1 cup cheese (Gruyere, Parmesan or Swiss)
Extra butter and 1 Tb cheese for dish
You need to have all ingredients and dishes prepped and ready. Separate your eggs, pour your milk, grate your cheese - get your mise en place! (a French phrase for 'putting everything in it's place!) You will need a small saucepan, wooden spoon or whisk and a mixer. Preheat oven to 400 degrees F.
Prepare your dish: Get a piece of aluminum foil long enough to wrap around your souffle dish. I recommend folding the foil in half to make a sturdier 'wall.' Wrap around your dish and secure seams with paperclips. Brush bottom, sides of dish, and the inside of the foil walls with melted butter. Sprinkle bottom of dish with 1 Tb shredded cheese. Place on a cooking sheet (for easier transition in and out of oven) and set aside.
Next, you make a simple Bechamel - which starts with a roux (equal parts fat & flour.) In your small saucepan, melt 3 Tb butter on low heat. Once melted, whisk in flour - cook for a couple minutes, stirring often, to help 'cook out' the flour taste. Do not let it brown, or it will taste burnt. Slowly whisk in milk and seasonings. Continue to stir as the sauce thickens. Once it starts to coat the back of a spoon, remove from heat and place saucepan on a folded towel. Now, with all the vigor and elbow grease you have whisk in the 4 eggs yolks, one at a time. If you take it slow or let the egg sit for a moment it will start to curdle in the hot sauce. You want to whisk until velvety smooth. Set aside.
Mixer: Beat your egg whites and pinch of salt until whites are stiff - smooth in texture but stiff when tested. Very carefully fold in bechamel sauce - don't deflate your eggs! Then fold in 1 cup of cheese, reserving 1 Tb to sprinkle on top. Pour souffle batter into your prepared souffle dish, sprinkle with reserved cheese and carefully place in the oven. Immediately turn oven temp down to 375. Bake 25-30 minutes, till golden brown on top and a tester come out clean (go in on the side of your souffle rise, don't puncture the top or you risk deflation.) Remove aluminum foil and serve hot!
Just reading a Julia Child cookbook and watching my souffle rise.....
Here is my souffle - as I mentioned, it wasn't as high as I would have liked, but after reading some recipes by Ms. Child I'm certain I OVER beat my eggs. It was still pretty tasty. We ate it all immediately!
Use to large spoon to crack the surface and scoop out the souffle.
We are celebrating March by having a Progressive Dinner with a French theme! We will start the month with my appetizer and end with an amazing dessert. In between will be a main course and some failures; because not all recipes are always the best!
I found this recipe in Dorie Greenspan's, Around My French Table, It is not at all difficult and would be delightful paired with a salad for your first course. Bake it in individual ramekins 1-2 days before, then when your guests arrive it is simple and quick to finish.
5 ounces cheese ( I used 3 ounces Apple Smoked Gruyere and 2 ounces Colby Jack)
1 cup heavy cream
3/4 cup whole milk
3 large egg yolks
pinch of nutmeg
pinch of salt and pepper
Cut 2 ounces of the Gruyere and 1 ounce of the colby jack cheese in teensy cubes, divide evenly and place in 5 ramekins. The ones I use are 5 inches across and 1 1/2 inches deep.
Pour cream and milk into a small saucepan and bring just to a boil.
While milk and cream are heating, whisk egg yolks with the nutmeg, salt and pepper in a medium bowl. Continue to whisk and dribble about 1/4 of hot cream mixture into yolks, keep whisking and add rest of cream in a slow, steady steam. You do need to 'de-bubble' the mixture- carefully rap bowl on the counter. If that doesn't work, spoon off and pop the bubbles.
Pour into your ramekins. Place ramekins on a cookie sheet lined with parchment paper. Ms. Greenspan's recipe said to bake at 200 degrees for 40-50 minutes. When I did this mine took way longer to bake, the second time I made these I raised my temperature to 275 and they took 35-40 minutes.
Once cooled your can cover and refrigerate for 2 days. If you do bake before, bring out of the refrigerate for an hour or so to bring to room temperature.
Finely grate remaining 2 ounces of cheese. Sprinkle evenly over ramekins. You can brown the cheese under a broiler for 3-4 minutes or you can use a mini propane torch.
Tomato roses are simple to create and make a beautiful garnish! Using a very sharp paring knife, peel a roma tomato in one long winding peel 1/4-1/2" in width- just as you would an apple! Then, carefully curl the peel to the desired shape. Your peel may be a little long, so trim excess if needed. Create your roses up to a day in advance - wrap gently in a bit of paper towel so it holds shape, and store in an air-tight container in the fridge.
Enjoy~ Casserole Gal Rhonda
Blog Parties: Foodie Friday and Everything Else, Full Plate Thursday,
Made by You Monday, Welcome Home Wednesday, Meet Up Monday
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!