Recipe: Perfect Galaktoboureko by Georgia

Galaktoboureko by Georgia. An all-time Greek favorite dessert, Galaktoboureko is a semolina based creamy custard pie baked with flaky phyllo dough and drenched in a delicious simple. Add the lemon at the end. Greek Custard Pie - Galaktoboureko by Greek chef Akis Petretzikis.

Some people prefer to eat it cold, straight. 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. This traditional galaktoboureko recipe will having everyone reaching for seconds. You can cook Galaktoboureko by Georgia using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of Galaktoboureko by Georgia

1. Prepare of For the custard.
2. You need 1 1/2 l of fresh milk.
3. It's 150 g of fine semolina.
4. Prepare 3 of eggs.
5. You need 1 tsp of vanilla.
6. It's 350 g of sugar.
7. It's of For the syrupι.
8. You need 1/2 kg of sugar.
9. You need 3/4 cups of water.
10. Prepare 1 tbsp of glucose syrup.
11. You need 1/4 of of one whole lemon.
12. You need 1/2 tsp of vanilla.
13. It's 1 packet of filo pastry.
14. It's 150 g of clarified butter.

Ah, the famous traditional galaktoboureko (γαλακτομπούρεκο). Galaktoboureko is as popular (if not more) than a Greek baklava. Essentially, it's a dessert of custard made from semolina flour and a crispy phyllo shell and soaked in a lemon syrup. #galaktoboureko For faster navigation, this Iframe is preloading the Wikiwand page for Galaktoboureko.

Galaktoboureko by Georgia instructions

1. Place all the ingredients for the custard (except the vanilla) in a pot, over strong heat and stir with a whisk until the custard thickens. Remove from heat and add the vanilla..
2. Preheat the oven..
3. Melt the butter and brush a small baking tray of about 40 cm diameter..
4. Line it with half the filo sheets brushing each one with butter and allowing the excess filo to hang over the sides of the baking tray..
5. Pour the custard, fold in the excess filo sheets over it and spread the remaining filo sheets on top..
6. If you still have some butter that you haven't used, pour it on top..
7. Score the filo sheets making sure you don't go all the way to the custard and sprinkle with a little water..
8. Place the baking tray in the oven, turn down the heat to 150°C and bake for about 1 1/2 hour..
9. Prepare the syrup towards the end of baking..
10. Place all the ingredients for the syrup (except the vanilla) in a pot over strong heat. As soon as the syrup starts to boil and bubble, count 4 minutes and then remove from eat right away..
11. Add the vanilla..
12. As soon as the galaktoboureko is out of the oven, pour the piping hot syrup over it..

Galaktoboureko, the rich and creamy semolina custard pie, is one of Greece's favorite pastries, and we've rounded up our favorite places to find it. This is my favorite Greek dessert. Galaktoboureko: custard baked between layers of phyllo, and then soaked with lemon-scented honey syrup. Download Galaktoboureko stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. It may be made in a pan.

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