Galaktoboureko
Galaktoboureko

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, galaktoboureko. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Galaktoboureko is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Galaktoboureko is something that I’ve loved my entire life. They are fine and they look fantastic.

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 - Greek Custard Dessert Made Easy - Γαλακτομπούρεκο.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook galaktoboureko using 17 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Galaktoboureko:
  1. Get 1/2 kg phyllo pastry
  2. Get For the filling
  3. Take 1 cup semolina
  4. Make ready 1 1/2 cups sugar
  5. Get 700 ml full fat milk
  6. Get 300 ml heavy cream
  7. Get 4 eggs
  8. Take 3 tbsp butter
  9. Take 2 tsp vanilla essence
  10. Make ready grated zest of one lemon
  11. Take 250 g butter, melted, for brushing the phyllo
  12. Take For the syrup
  13. Take 700 g sugar
  14. Get 400 ml water
  15. Prepare 2 tbsp glucose syrup
  16. Take peel of one lemon
  17. Prepare 1 tbsp lemon juice

Layers of phyllo dough sandwich a fabulous custard filling. Greek Custard Pie - Galaktoboureko by Greek chef Akis Petretzikis. An authentic traditional Greek recipe with a creamy custard filling between crunchy phyllo! Add the lemon at the end.

Steps to make Galaktoboureko:
  1. 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.
  2. Using a pastry brush, liberally grease the bottom and sides of an ovenproof dish with melted butter.
  3. 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.
  4. Prepare the fillingPlace  a saucepan over low heat, and combine the filling ingredients, stirring well.
  5. Separate the 4 eggs.
  6. Beat the egg whites till stiff.
  7. Whisk the yolks separately.
  8. Fold the egg whites gently into the whisked egg yolks.
  9. Add this egg mixture into the filling mixture and stir in using a wooden spoon.
  10. 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.
  11. Pour the filling over the 5 layered phyllo sheets.
  12. Spread evenly.
  13. Layer the rest of the phyllo sheets over the filling, brushing each phyllo sheet first well with butter.
  14. Tuck in all the excess pastry into the sides and into the bottom of the ovendish.
  15. Using a sharp knife, score the top layers of phyllo sheets into squares.
  16. Pour melted butter over the whole surface and then generously sprinkle with cold water.
  17. Bake in a preheated oven, 180°C, for 1 hour, until golden.
  18. 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.
  19. Let the galaktobouriko cool completely and absorb all the syrup.  Do not cover while it is cooling, or it will get soggy.

An authentic traditional Greek recipe with a creamy custard filling between crunchy phyllo! Add the lemon at the end. A tip my grandmother gave me was to either have a hot galaktoboureko with a cooled syrup or the other way around. See more ideas about Recipes, Galaktoboureko recipe, Desserts. Galaktoboureko, (pr. ga-lahk-to-BOO-reh-koh), also written Galatoboureko, is a traditional Greek dessert, possibly the king of sweets for many in Greece and the one I prefer the most.

So that’s going to wrap this up for this special food galaktoboureko recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!