Enjoy a taste of Greece with this dessert recipe. The Galaktoboureko is another variation of the Borek, made of semolina cream and subtly scented with vanilla and cinnamon.
For this recipe (for 8 large servings) you will need:
For the cake:
120gr sugar
80gr semolina reground twice
1 litre of milk
6 eggs
80gr of butter
40 g of neutral-tasting oils (e.g. canola)
1 lemon bio
1 pod or vanilla: 1/2 teaspoon of powder
1 pinch of salt
1 pack of Phyllo Dough (about 500 g)
For the syrup:
1 cup of water
1 cup sugar
the juice of half a lemon
1 slice fior d’arancio
a pinch of ground cinnamon
Stage 1 – the syrup:
The first stage of making Galaktoboureko, is the preparation of the syrup which we will eventually pour on the cake. In a saucepan pour the water, sugar, lemon juice, cinnamon and the orange flower and then simmer for a quarter of an hour. Let the syrup cool down while you prepare the rest.
Stage 2 – the cream:
Warm the milk in a saucepan. Meanwhile grate half a lemon and leave it aside. When the milk is warm, add the semolina, sugar and a pinch of salt and mix with a whisk. Remove the milk from the heat as soon as it starts to boil and, without ceasing to stir, add a zest of the lemon, grains of vanilla and 6 beaten eggs.
In a saucepan, over low heat melt the butter in the oil without boil.
Stage 3 – the sheets of phyllo dough:
With a kitchen brush, you brush one by one half of the sheets of phyllo dough of butter/oil mixture before you arrange them in a buttered baking-pan bottom. Don’t worry if the leaves do not have the same magnitude of your baking pan: just cut them and lay them out so that the entire bottom is covered by the same amount of leaves.
Pour the cream into the Pan then, over phyllo sheets. You brush the other half of the sheets and place them in the same way on the cream. Finally, you need to wet the surface moving the brush with water before putting the Galaktoboureko in oven for one hour at 180 degrees centigrade.
Step 4 – finishing off:
When the galaktoboureko is ready, spread gently on top with the previously prepared syrup to sweeten and spice. This wonderful dessert is best enjoyed warm, but it will be also good cold for 2 days if you keep in the fridge.
Video of how to make GALAKTOBOUREKO (Creamy Custard Pie) – by GreekRecipes.tv