Lemon Scented Galaktoboureko Pie
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek
- 300 gr. All-Purpose Flour
- 1¼ tsp salt
- 45 gr. margarine
- 140 gr very cold butter
- 5 to 6 tbsp ice water
- 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. butter
- In your mixer mix the flour and salt.
- Add the margarine and mix until the mixture is evenly crumbly.
- Cut the butter into small cubes.
- Add the butter to the flour mixture, and mix it.
- The mixture should have big chunks of butter in among the smaller ones.
- Add 4 tablespoons of water, and toss to combine.
- Pour more water to make a chunky, fairly cohesive mixture.
- It should hold together when you gather it up and squeeze it in your hand.
- Divide the dough in half, and make each half into a disk.
- Wrap in plastic, and chill for 30 minutes, or up to overnight.
- 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.
- Preheat oven to 200°C/400°F.
- Take a round tart pan with diameter 24cm/ 9 in. and butter it.
- Place the crust on a floured work surface.
- Roll it to the desired width.
- Place the crust in the pan by folding in quarters and placing in the pan.
- Leave the edges of the bottom crust as is.
- Pour the cream on top and level it.
- Once you've added the cream filling, roll out the top crust to the outside diameter of your pan, and place it atop the filling.
- Trim excess crust with a pair of scissors, and then press the two edges together.
- Slash the pie’s top for excess steam to escape while baking.
- Bake for about 40 minutes or until the crust is crunchy and golden.
- Remove, set aside for 15 to 20 minutes and serve.
Recipe for the crust from king Arthur
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/lemon-scented-galaktoboureko-pie/
3.3.3070