Galaktoboureko: how to cook amazing Greek dessert

The combination of butter cream and crispy Filo pastry, soaked in citrus syrup, made this cake is popular outside of Greece. The only caveat is that this dessert is best served the same day. After he will stand in the fridge, the custard will lose its wonderful texture.

 





INGREDIENTS

• 350 g Filo pastry
• 200 g butter

For the filling:

• 6 cups milk
• 1.25 cups semolina
• 6 egg yolks
• 1/2 Cup sugar
• 1 tbsp vanilla extract
• 2 tbsp. butter

For the syrup:

• 1 Cup sugar
• 1 Cup water
• small pieces of lemon peel and orange
• the juice of half a lemon

 

HOW TO COOK

Step 1

Prepare the stuffing. In a bowl mash the yolks with the sugar. Pour milk into a large pot and bring to a boil, reduce the heat to low. Pour about 1 Cup hot milk to egg mixture, stir well. Then pour the mixture into the pot of boiling milk, constantly stirring the milk.

Step 2

A thin stream pour semolina, stirring constantly with a whisk to avoid lumps, and simmer until the cream thickens, 5-7 minutes, until the cream thickens, remove the pan from heat, add vanilla extract and butter. Cool.

Step 3

Defrost the phyllo dough. Unroll the pastry and lay the sheets in a stack. Typically, the phyllo dough sold by large size, cut the stack in half to get sheets of a size 20x30 cm, Cover the leaves with a damp towel.

Step 4

Preheat the oven to 175 °C. Melt the butter and cool slightly. Grease a rectangular baking dish with a size of 20x30 cm, Place the dough sheet on the bottom of the form and using a brush, grease with melted butter. It will place the next sheet and again over oil. Place so half of the dough, but the last two sheets.

Step 5

The last two pages put so that the edges hung from the sides of the form about 5 cm on each side. Pour the cooled cream, flatten and wrap the edges of dough hanging on the toppings. Place the remaining pastry sheets, accurately each with butter. Put the cake for 10-15 minutes in the freezer, and then cut jagged with a sharp knife the upper layers of pastry into serving slices, not cutting through to the cream. So the cake is easier to cut after baking.

Step 6

Preheat the oven to 175 °C. Put the cake in the oven and bake until Golden brown, 45-50 minutes Ready cake cool in the form.

Step 7

While baked cake, prepare the syrup. Combine sugar and water in a saucepan and add the lemon and orange zest. Cook on medium heat for 10-15 minutes, Remove the zest and pour lemon juice. Remove the syrup from heat and cool completely. Pour the cooled syrup on a cold cake and leave to soak for at least 2 h. published

 

Cook with love ! Bon appetit!

 

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: www.gastronom.ru/recipe/29485/galaktobureko