- 8 Sheets Of Phyllo Dough
- ½ Stick Melted Butter
- 2 Cups Mascarpone Cheese
- ¼ Chopped Dated
- ¼ Cup Raising
- ¼ Teaspoon Vanilla Bean Paste
- 1 Cup Water
- 1 Cup Sugar
- 2 Tablespoons Rose Water
Syrup: To Begin we first make our syrup. In medium saucepan, add your water, sugar and rosewater and bring to a boil and boil for about 10 minutes or until a nice syrup has formed.
Galaktoboureko: In medium bowl add the mascarpone, vanilla bean paste, dates and raising and mix well.
To assemble the galaktoboureko place one sheet phyllo on a clean surface, butter the sheet with melted butter, add another sheet of phyllo and butter again. Starting at the bottom of the phyllo sheet add a heaping tablespoon of filling, gently lift the bottom of the phyllo, roll over once, fold in one side of the phyllo roll up, fold the other side in and continue rolling up. Place on buttered cookie sheet, seam side down and bake at 350 degrees for 20-30 minutes or until golden brown.
Remove from oven, placeon service plates and top with syrup.