GALATOPITA (BAKED SEMOLINA PUDDING)
Make and share this Galatopita (Baked Semolina Pudding) recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 45m
Yield 16-18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400F.
- Butter a 15 X 13 inch baking pan generously and sprinkle with a generous amount of semolina to coat (the way you would flour a pan).
- In a large pot, scald milk with 1 1/2 cups of sugar.
- Taste the milk to see how sweet it is.
- If you want it sweeter, add up to 1/2 cup more sugar.
- Add butter.
- When butter has melted, add semolina in a thin stream, whisking constantly.
- Bring to the boil and lower heat so that it dosn"t boil too quickly, whisking all the time.
- It will thicken quickly.
- Once thick, remove from heat and cool for 5 minutes.
- Quickly whisk in eggs and keep whisking to incorporate them without curdling them.
- Add vanilla extract.
- Pour into prepared pan and bake for approximately 30-40 minutes, or until top of custard is flecked with golden-brown patches.
- Remove, dust with cinnamon, and cool.
- Note: This is a very plain pudding, and good in its plain-ness. If you want a little flavour boost, stir in some freshly-grated lemon zest to the custard just before baking.
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Mujahid Gopang
[email protected]This recipe is a bit too complicated for me. I prefer simpler desserts that don't require a lot of steps.
Krystal Harris
[email protected]I'm not sure what went wrong, but my galatopita didn't turn out right. The pudding was too runny and the phyllo pastry was too tough.
Amber Chambers
[email protected]This galatopita is a great make-ahead dessert. It can be made a day or two in advance and still tastes delicious.
MD Shoriful Islam Mim
[email protected]I love the combination of semolina pudding and phyllo pastry. This recipe is a perfect balance of sweet and savory.
Junu Adhikari
[email protected]This recipe is a great way to use up leftover phyllo pastry. It's also a delicious and easy dessert to make.
Likho Mangele
[email protected]I made this galatopita for a potluck and it was a hit! Everyone loved it. I'll definitely be making it again.
Keron Waldron
[email protected]I'm not a big fan of semolina pudding, but this recipe was surprisingly good! The pudding was creamy and flavorful, and the phyllo pastry added a nice touch.
Saimon Peter
[email protected]Overall, this is a good recipe but it could be improved with a few tweaks. I would recommend reducing the sugar in the pudding and being careful when working with the phyllo pastry.
Lubega Iralio
[email protected]The phyllo pastry was a bit difficult to work with. It tore easily and I had to be very careful when handling it.
Jutt Sad
[email protected]I found the pudding to be a bit too sweet for my taste. Next time I'll reduce the amount of sugar.
Andrew Sergie
[email protected]This recipe is a keeper! The galatopita was so delicious and satisfying. I will definitely be making it again.
Noura Olabi
[email protected]I've made this galatopita several times now and it always comes out perfectly. It's a staple in my recipe box.
Uk44Institute Education
[email protected]This is my new go-to dessert recipe. It's simple, delicious, and always a crowd-pleaser.
Love Njoku
[email protected]I used almond milk instead of regular milk and it turned out great! The pudding was still creamy and flavorful.
Shoaib Mehdi
[email protected]The galatopita was easy to make and didn't take too long. I especially appreciated the step-by-step instructions with pictures.
Wes Senior
[email protected]I made this for a family gathering and it was a huge success! Everyone loved the unique combination of textures and flavors.
Bibiana Mesa
[email protected]This galatopita recipe was an absolute delight! The semolina pudding had a smooth and creamy texture, with a perfectly balanced sweetness. The phyllo pastry added a crispy and flaky layer that complemented the pudding beautifully.