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Dessert: Yaya's Glatoboureko Dessert (Greek)

posted by SueFreeman 05-09-101 10:32 PM

Yaya's Glatoboureko Dessert
Recipes by chef..... Heather Nicolozakes

2 qts whole milk, warm
7 eggs
3 egg yolks
1 1/2 cups sugar
1 cup fine semolina flour (a must, not reg flour)
1/2 cup sweet unsalted butter
pinch of salt
1 tsp vanilla
1 lb filo thawed
1/2 cup sweet butter, clarified

Now you can do this three ways. You can do it in a 9x13 inch baking dish, a springform pan or roll them and make individual ones. If you choose to make individual ones or the springform pan, you will want to use half the recipe for the filling only or you will have way too much left over. We made the individual rolls and it was less messy than Ritas was when she made it the other ways. It all tasted great, but appearance was different again. One more thing, their desserts are usually with syrup of some kind. You cannot put a cold syrup on a cold dessert or a hot syrup on a hot dessert. It has to be hot on cold or cold on hot. So make the syrup the day before and refrigerate it so when this dessert comes out of the oven it is ready to go. Desserts with filo get way too gummy and soggy with hot on hot or cold on cold.


Mix first 8 ingredients in a 3 qt saucepan on med. heat. Stir constantly until thick like the consistency of hot cereal, about 30 to 40 minutes. Let cool down. It will thicken more as it does.

In 9x13 in pan layer 10 sheets of filo, buttering each sheet individually and smoothing down with palm of hand. Let sides hang over, making sure to butter well all of sheet. Pour filling onto top of layered filo. Fold sides over and on top of filling.

Now taking a layer of filo, lay half over the top of the dish and butter and fold over. It will just fit. Do this with remaining filo leaves making sure you fold and butter each sheet well. Sprinkle with water and smooth over top. Score the top in small diamond shapes.

Bake at 350 until golden brown about 20 to 25 minutes. Immediately pour cold syrup over and let soak in for 3 minutes before serving.


Syrup:
2 cups sugar
1/2 cup water
juice on one lemon and zest of one lemon
1 cinnamon stick


Bring all ingredients to a boil and cook for 10 to 15 minutes. Remove and cool completely. Must be COLD. It will thicken up as it gets cold.


Option 2: Spray a springform pan and using three sheets of filo make sure bottom and sides are covered. Let hang over. Make sure you butter sheets before laying in the pan. Don't tear leaves, just turn pan and place so all areas are covered as well as you can. Then take three more sheets and butter them well and layer to cover up spots that were missed. Take three more sheets and butter and layer them. Add filling and fold over and onto top of filling.

Cut the other 10 sheets in half and butter and layer them on top tucking in the side and down smoothing with palm of hand. Butter the top well. Sprinkle with a little water and smooth over top.

Bake in 350 oven for 25 minutes or until golden brown. Take out and take off sides and pour COLD syrup over the dessert and serve immediately.


OPTION 3: Individual rolls: Take filo out of box and cut through making two halves. Set one aside and unroll one half.

Butter top half of one sheet and fold up 1/3 of bottom. Put filling in center of half sheet...fold in both sides and butter again and roll up. Place on baking pan and butter top and sides well. Repeat with rest of filo dough using both halves.

Bake in 350 oven for 20 minutes until golden brown. Pour COLD syrup over top and let sit for 3 minutes before serving.

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