Galaktoboúreko
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
10 people
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Course
Dessert
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Cuisine
Mediterranean, Greek
Galaktoboúreko
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Galaktoboúreko (Γαλακτομπούρεκο) is a traditional Greek dessert made from filo dough and lemon and/or vanilla pastry cream that is soaked with syrup.
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Ingredients
For the dough
- 12 heets filo dough (16×12 inches / 40 x 30 cm) or 24 smaller ones
- ½ cup butter melted (lukewarm)
For the cream
- 2 egg whole
- 4 egg yolk
- 5 cups milk whole
- 1 cup caster sugar
- ½ cup durum wheat semolina (extra-fine)
- 3 tablespoons cornflour
- ¼ teaspoon cinnamon
- 1 pinch nutmeg
For the flavoring (either or both)
- lemon zest and juice
- 1 teaspoon vanilla extract
For the syrup
- 1¼ cup caster sugar
- ¾ cup water
- lemon zest
- 1 tablespoon honey
Instructions
Syrup
- In a saucepan over high heat, bring the water, sugar and lemon zest to a boil until the sugar dissolves.
- Add the honey and stir well.
- Cook over medium heat for 5 minutes. Set aside.
Cream
- In the bowl of a stand mixer, beat the semolina, sugar and corn flour.
- Add the eggs and beat again until they whiten. Set aside.
- In a large saucepan, bring the milk, cinnamon and nutmeg to a boil.
- Pour it gradually into the bowl with the beaten eggs and beat until everything is well mixed.
- Using a spatula, transfer to a saucepan and bring to boil (without boiling) while stirring until the cream thickens and can coat a spoon. In case of splashing, lower the heat.
- Add the aroma, lemon or vanilla (or both) and mix well.
- Cover with plastic wrap making sure that it touches the entire surface of the cream. Set aside.
Assembly
- Preheat the convection oven to 350 F / 170 C.
- Grease the bottom of a 9x12-inch (22 x 30 cm) rectangular mold with butter.
- Take a sheet of filo dough and keep the others well covered with a moist cloth so as not to dry them.
- Lay it on the bottom of the mold, leaving the edges overflow on the outside and brush with butter.
- Proceed in the same way with 5 other sheets.
- Spread the cream over and cover with 6 other sheets, brushing each of them with butter.
- Fold the edges inward.
- Using the tip of a sharp knife, pre-cut squares on the surface of the dough, about the thickness of two sheets.
- Bake for 20 to 25 minutes or until the whole surface is golden and crisp.
- As soon as the cake is out of the oven, cut the pieces according to the pre-cut squares while leaving the slices inside the mold.
- Pour over half of the syrup. Wait a few minutes until it is well absorbed and then pour the other half.
- Let stand for one to two hours before serving.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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