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The ingredients needed to prepare Galaktoboureko by Georgia:
- Take For the custard
- Take 1 1/2 l fresh milk
- You need 150 g fine semolina
- Get 3 eggs
- Use 1 tsp vanilla
- Use 350 g sugar
- Provide For the syrupι
- Provide 1/2 kg sugar
- Use 3/4 cups water
- Prepare 1 tbsp glucose syrup
- You need 1/4 of one whole lemon
- Provide 1/2 tsp vanilla
- Prepare 1 packet filo pastry
- Get 150 g clarified butter
Instructions to make Galaktoboureko by Georgia:
- 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.
- Preheat the oven.
- Melt the butter and brush a small baking tray of about 40 cm diameter.
- 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.
- Pour the custard, fold in the excess filo sheets over it and spread the remaining filo sheets on top.
- If you still have some butter that you haven't used, pour it on top.
- Score the filo sheets making sure you don't go all the way to the custard and sprinkle with a little water.
- Place the baking tray in the oven, turn down the heat to 150°C and bake for about 1 1/2 hour.
- Prepare the syrup towards the end of baking.
- 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.
- Add the vanilla.
- As soon as the galaktoboureko is out of the oven, pour the piping hot syrup over it.
Greek Custard Pie - Galaktoboureko by Greek chef Akis Petretzikis. An authentic traditional Greek recipe with a creamy custard filling between crunchy phyllo! 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. 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.
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