This easy to follow Galaktoboureko recipe can be summarised in three key stages:
Layering the phyllo sheets, Preparing the creamy custard filling, and Preparing the scented syrup.
Layer phyllo sheets inside reserved skillet.
Not exact matches
In either a round tart baking pan or a rectangular tart pan,
layer 12
sheets of
phyllo into the tart pan, between each
sheet spray or brush on olive oil.
Sprinkle about 1/2 cup of the chopped nut mixture over the 10th
layer of
phyllo dough, then top with 3 more
sheets of pastry and brush with butter between each
sheet, then sprinkle with more nuts.
Once you've added the last 3
layers of
phyllo, add an additional 3
sheets so that the final
layer has 6
sheets of buttered
phyllo (so 28
sheets total — 10 to begin with, then 15 between nuts, then a final 3).
Spanakopita is delicious, and if you're unfamiliar, it's traditionally made with spinach, Feta, onions and seasoning, wrapped in
sheets of flaky
phyllo dough and either formed into triangular servings or baked into
layers and served like a casserole.
Brush the entire
sheet evenly with butter and top with another
sheet of
phyllo and another
layer of butter.
Top the 2
layers with the last
sheet of
phyllo and spray with olive oil and sprinkle the rest of the maple sugar evenly on top.
Repeat with remaining
sheets of
phyllo, pressing each
layer firmly into bottom of skillet.
Continue
layering phyllo and oil until you have 5 more
sheets.
Repeat the
layers with 3
phyllo sheets, cooking spray, and breadcrumbs, ending with the
phyllo.
Phyllo Raspberry Pop Tarts:
Layers of
Phyllo Sheets filled with Raspberry Jam and topped with a sweet Vanilla Glaze.
Brush one
phyllo sheet with a thin
layer of the butter mixture.