Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, galaktoboureko. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Galaktoboureko is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Galaktoboureko is something that I’ve loved my entire life.
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 cook that.
The ingredients needed to make Galaktoboureko:
- Prepare 1/2 kg phyllo pastry
- Make ready For the filling
- Prepare 1 cup semolina
- Make ready 1 1/2 cups sugar
- Get 700 ml full fat milk
- Take 300 ml heavy cream
- Make ready 4 eggs
- Prepare 3 tbsp butter
- Make ready 2 tsp vanilla essence
- Prepare grated zest of one lemon
- Make ready 250 g butter, melted, for brushing the phyllo
- Prepare For the syrup
- Get 700 g sugar
- Make ready 400 ml water
- Prepare 2 tbsp glucose syrup
- Get peel of one lemon
- Prepare 1 tbsp lemon juice
Bubble the milk in a large heavy pot over low heat. Add the sugar and stir until dissolved. Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. 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. Galaktoboureko (Greek: γαλακτομπούρεκο) is a Greek dessert of semolina custard baked in filo. The name means "milk burek ". Pour the milk into a large saucepan, and bring to a boil over medium-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.
So that’s going to wrap this up for this exceptional food galaktoboureko recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
