Galaktoboureko
Galaktoboureko

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, galaktoboureko. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really 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 well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Galaktoboureko is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook galaktoboureko using 17 ingredients and 19 steps. Here is how you cook it.

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

Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. 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:
  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.

Sprinkle in the semolina, whisking constantly over very low heat. 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. It is a semolina custard dessert, baked between phyllo dough, then drenched in a scented syrup when finished. Each phyllo is brushed with local ewes' and goat butter or in case you cannot find any, clarified. Galaktoboureko (Greek: γαλακτομπούρεκο) is a Greek dessert of semolina custard baked in filo.

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