Galaktoboureko – Greek Custard Dessert Made Easy



Galaktoboureko is THE epitomy of fantastic Greek desserts, made with semolina custard, coated throughout with phyllo pastry and baked within the oven. It’s served with a transparent, candy lemony syrup. Galaktoboureko dessert is a golden-crispy perfection. When you may have a chew and let its juicy custard fill your mouth, I assure you’ll always remember its delicate style!! This can be a very simple to comply with step-by-step recipe, to succesfully recreate this beautiful candy… 1st attempt! Historically eaten on Easter Sunday and never solely…😉!!
Appropriate for lacto-ovo vegetarians.

Elements
For Phyllo:
2 x 250 gr. Phyllo Pastry
85 gr. Butter or Margarine

For Custard Filling:
40 gr. Butter or Margarine
1 lt. contemporary Milk
5 Eggs
150 gr. wonderful Semolina
400 gr. Sugar
15 gr. Vanilla essence

For Syrup:
700 gr. Sugar
350 ml. Water
1 tsp. lemon juice + 1 computer. lemon rind
To sprinkle on high:
2 tsp. cinnamon powder (non-obligatory however beneficial)

Methodology:
Custard:
Begin by pouring the milk in a saucepan over low warmth. Slowly boil the milk. Stir frequently to stop milk from sticking to the underside of the pan. Slowly add vanilla essence & 400 gr. Sugar. Then throw in 40 gr. butter and let it slowly soften & mix w/milk combination.
After about 10′ the milk begins to boil. Proceed stirring! Then add the semolina and whisk consistently for three’-Four’ till the combo turns into thick & creamy! You will know custard filling is prepared when it bubbles & the whisk leaves streaks on the floor. Then flip off the warmth & let custard calm down.
Phyllo sheets:
Soften 85 gr. butter in microwave for two’ @600W. Open the phyllo sheets on a flat floor. Use 1 pack for backside & 1 for high (every 250 gr. pack comprises 12 small sheets). W/a brush unfold a number of the melted butter on a baking tray 23×35 cm. Organize the primary 2 phyllo sheets on the underside. Sprinkle some melted butter. Then place 2 extra sheets and sprinkle some extra butter on high. Proceed with the remainder of the first pack of phyllo sheets.
TIP: Phyllo pastry tends to dry simply. Cowl the phyllo sheets you aren’t utilizing with a moist tea towel!
When custard has cooled down and simply earlier than you pour it within the baking tray, whisk 5 eggs and fold them within the custard. Mix them properly!!TIP: If custard shouldn’t be used instantly, you could stir sometimes to maintain it from forming a pores and skin on high.
Now, tip the entire custard within the tray, smoothing its floor with a spoon. Then repeat the process by brushing butter in each double layer for the highest sheets. In complete I made 6 (double sheet) layers on the backside & 6 (double sheet) layers on the high!
TIP: To keep away from breaking the phyllo sheets, you may simply sprinkle the butter on high.
When solely 2 phyllo sheets are left, cowl Galaktoboureko w/them & drizzle remainder of butter on high. Then w/a knife or the comb tuck the unfastened edges inwards to seal the candy. Brush a little bit of butter across the ends. Scar the highest of Galaktoboureko w/a pointy knife making smaller rectangles. With some kitchen paper, clear the edges of the tray for leftover butter. Now the Custard Dessert is lastly able to be baked 😋.
TIP: Earlier than baking, moist your hand & sprinkle some water on high of the phyllo sheets. It will stop the pie from rising too excessive!
TIP: At this level if you wish to put together it forward, Galaktoboureko may be coated and be preserved within the freezer for as much as 1 month. Defrost for at the least 6 hours earlier than baking it.
In a preheated oven Fan @180℃, bake Galaktoboureko for 1h-1h15′ or until it turns into golden brown throughout and crunchy!
Whereas ready for Galaktoboureko to be baked, make the syrup.
Syrup:
In a saucepan over low warmth, mix 700 gr. sugar and 350 ml. water. Add lemon juice and rind. Deliver to a boil and consistently stir gently till syrup turns into clear. Let the syrup boil for five’ extra, gently stirring it each minute. Then flip off the warmth & let the syrup calm down. TIP: Syrup have to be @room temp. if you pour it over the HOT Galaktoboureko!!
When Galaktoboureko is prepared, take away from the oven. Set it on a rack and instantly pour the chilly syrup over it. You may hear the phyllo sheets sizzle 😮
Let it stand uncovered for a while to chill down earlier than you serve it. Optionally you may sprinkle cinnamon powder on high.
OMG! What a pleasant divine dessert!! I promised you an unforgettable palatal expertise and that is it 😀💖!! Get pleasure from 💖

Γαλακτομπούρεκο το θεσπέσιο
Σερβίρει 15-20 άτομα
Το Γαλακτομπούρεκο είναι η επιτομή των σπουδαίων ελληνικών γλυκών! Αυτή είναι μια εύκολη και πετυχημένη συνταγή για να την ακολουθήσετε βήμα προς βήμα, ώστε να αναδημιουργήσετε με επιτυχία αυτό το εξαιρετικό γλυκό … από την 1η φορά!

Υλικά:
Φύλλο:
2 πακέτα x 250 γρ. Φύλλο Κρούστας
85 γρ. Βούτυρο ή μαργαρίνη

Κρέμα-γέμιση:
40 γρ. Βούτυρο ή μαργαρίνη
1 lt. φρέσκο ​​Γάλα
5 αυγά
150 γρ. Σιμιγδάλι ψιλό
400 γρ. Ζάχαρη
15 γρ.΄Αρωμα βανίλιας

Σιρόπι:
700 γρ. Ζάχαρη
350 ml. Νερό
1 κ.γ. χυμός Λεμονιού
1 φλούδα Λεμόνι
2 κ.γ. σκόνη Κανέλας

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