Galaktoboureko
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek
- 800 ml / 27 fl oz. fresh milk
- 100 gr. / 3.5 oz. sugar
- 2 medium eggs
- 50 gr. / 1.7 oz. fine semolina
- 30 gr. / 1 oz. corn starch
- 1 tsp vanilla extract
- 40 gr. / 1.4 oz. real butter
- 500gr. / 17.5 oz. sugar
- 300 gr. / 10.5 oz.water
- 20 gr. / 1 tbsp glucose
- ½ kilo / 1 package of phyllo
- 250 gr. / 8.8 oz. real butter, melted
- First we make the syrup.
- We pour the cold syrup to the Galaktoboureko the minute it comes out of the oven.
- In a pot add all the ingredients and bring to boil in high heat.
- Boil for 5 minutes from the moment it starts to boil.
- Remove from fire and let it cool.
- In a pot pour the 700ml / 23.6 fl oz. of milk and 50 gr. / 1.7 oz. of sugar and put it in medium heat.
- Take a bowl and add the rest of the sugar the eggs, the rest of the milk, the semolina, the corn starch and the vanilla extract.
- Whisk to incorporate.
- When the milk starts to get hot, take couple of spoonfuls of it and pour it to the bowl with the rest of the ingredients and whisk.
- In this way you bring both batters at the same temperature.
- Remove the pot from fire and pour the egg/semolina batter to it whisking continuously.
- Bring back to fire, add the butter and continue to whisk until it thickens.
- Remove from fire and put aside.
- Take a rectangular pan with dimensions 34cm X 25cm / 13 in. X 10 in.
- Butter it really well and start to pile the phyllo sheets as follows.
- Take a phyllo sheet and lay it in the pan.
- Butter it very well.
- Put another phyllo sheet over the first.
- Butter it as well.
- Continue like this until you have laid half of the phyllo sheets or half plus one if the number of phyllos is odd.
- Throw the cream and spread it to cover all the surface of the phyllo.
- On top of it follow the same procedure as before putting the rest of phyllo sheets one by one buttering each one of them.
- Cut the top phyllo sheets in diamonds or squares.
- Be careful with the knife to not let the cream flow and also not to cut the bottom layers of phyllo.
- Preheat oven to 160° C / 320° F.
- Place the pan in the oven and bake for 50 to 55 minutes depending on the oven or until the phyllo has taken a deep golden color.
- Immediately after you take the sweet out of the oven, you pour the cooled syrup on top of it.
- Let it absorb as much syrup as possible and cool down.
- Cut and serve!
Recipe adapted from several sources including Mirsini Lambraki and Stelios Parliaros
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/galaktoboureko/
3.3.3070