Galaktoboureko by Georgia

Introduce

Chef :

Cookpad Greece

Galaktoboureko by Georgia

I got this recipe for galaktoboureko (semolina-based custard in filo) several years ago from my friend, Georgia, who owned a pastry shop. Since then I have made it dozens of times and everybody just loves it. It is very similar to the most renown galaktoboureko of Athens.

Ingredient

1 1/2 l

fresh milk

150 g

fine semolina

eggs

1/2 tsp

vanilla

1/2 kg

sugar

3/4 cups

water

1 tbsp

glucose syrup

1/4

of one whole lemon

1 packet

filo pastry

150 g

clarified butter

Cooking instructions

* Step 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.

* Step 2

Preheat the oven.

* Step 3

Melt the butter and brush a small baking tray of about 40 cm diameter.

* Step 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.

* Step 5

Pour the custard, fold in the excess filo sheets over it and spread the remaining filo sheets on top.

* Step 6

If you still have some butter that you haven't used, pour it on top.

* Step 7

Score the filo sheets making sure you don't go all the way to the custard and sprinkle with a little water.

* Step 8

Place the baking tray in the oven, turn down the heat to 150°C and bake for about 1 1/2 hour.

* Step 9

Prepare the syrup towards the end of baking.

* Step 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.