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Galaktoboureko is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Galaktoboureko is something which I have loved my entire life.
Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do.
To get started with this recipe, we have to prepare a few components. You can cook galaktoboureko using 17 ingredients and 19 steps. Here is how you can achieve that.
The ingredients needed to make Galaktoboureko:
- Make ready 1/2 kg phyllo pastry
- Make ready For the filling
- Prepare 1 cup semolina
- Prepare 1 1/2 cups sugar
- Make ready 700 ml full fat milk
- Make ready 300 ml heavy cream
- Make ready 4 eggs
- Make ready 3 tbsp butter
- Make ready 2 tsp vanilla essence
- Get grated zest of one lemon
- Get 250 g butter, melted, for brushing the phyllo
- Prepare For the syrup
- Prepare 700 g sugar
- Make ready 400 ml water
- Take 2 tbsp glucose syrup
- Get peel of one lemon
- Make ready 1 tbsp lemon juice
The key for the most flavourful Galaktoboureko is to use a good quality fresh butter to butter the phyllo sheets. Bubble the milk in a large heavy pot over low heat. Add the sugar and stir until dissolved. In a heavy pot, bring the milk to a boil.
Instructions to make Galaktoboureko:
- Place all the syrup ingredients in a saucepan. Bring to boil and let boil for 4 minutes. Remove from heat and allow syrup to cool.
- Using a pastry brush, liberally grease the bottom and sides of an ovenproof dish with melted butter.
- Brush each phyllo with melted butter and layer the first 5 into your dish, making sure the sides of the dish are also covered. Work fast, because phyllo pastry dries up very quickly. Keep the remainder of the phyllo covered with a damp dishcloth, to prevent it from drying out.
- Prepare the fillingPlace a saucepan over low heat, and combine the filling ingredients, stirring well.
- Separate the 4 eggs.
- Beat the egg whites till stiff.
- Whisk the yolks separately.
- Fold the egg whites gently into the whisked egg yolks.
- Add this egg mixture into the filling mixture and stir in using a wooden spoon.
- Add 3 tbsp butter, while stirring all the time in circular motions, until the filling thickens into a smooth, velvety and light cream. Remove from the heat.
- Pour the filling over the 5 layered phyllo sheets.
- Spread evenly.
- Layer the rest of the phyllo sheets over the filling, brushing each phyllo sheet first well with butter.
- Tuck in all the excess pastry into the sides and into the bottom of the ovendish.
- Using a sharp knife, score the top layers of phyllo sheets into squares.
- Pour melted butter over the whole surface and then generously sprinkle with cold water.
- Bake in a preheated oven, 180°C, for 1 hour, until golden.
- As soon as the galaktobouriko comes out of the oven, and while it is still hot, spoon over the whole surface the cooled syrup. Make sure the phyllo parstry is well drenched.
- Let the galaktobouriko cool completely and absorb all the syrup. Do not cover while it is cooling, or it will get soggy.
Sprinkle in the semolina, whisking constantly over very low heat. If you can get past the tongue twister name, Galaktoboureko (gah-lahk-toh-BOO-reh-koh) can easily become your favorite Greek pastry as well. It's a divine combination of creamy custard and flaky phyllo dough that is baked to golden perfection and then drenched with a lemon and orange infused syrup. Galaktoboúreko (γαλακτομπούρεκο) is a traditional festive Greek cake. It is also called 'milk pie' because it is composed of a pastry cream with semolina, scented with cinnamon, lemon and/or vanilla, wrapped in filo dough.
Above is how to cook galaktoboureko, very easy to make. Do the cooking phases correctly, loosen up and use your coronary heart then your cooking shall be scrumptious. There are many recipes that you may attempt from this website, please find what you want. If you happen to like this recipe please share it with your folks. Completely satisfied cooking.
