Monday, 9 July 2007

How to cook: Galactoboureko

Custard filled fyllo with a light syrup.

1/2 Cup Butter Melted, plus 1 oz for filling
2/3 lb Caster Sugar
1 Stick Cinnamon Or some lemon peel
7 Whole Egg
1 lb Fyllo Pastry
1 Tablespoon Lemon Juice
3 1/5 Cup Milk Creamy milk
2/5 Cup Semolina
1 Cup Sugar
1 Pod Vanilla Or 3-4 drops vanilla essence
2/5 Cup Water

  • Bring the milk with the vanilla pod to the boil gently, (If you are using vanilla essence do not add it yet).
  • Withdraw from the heat, take the vanilla pod out and gradually add the semolina to the milk while stirring continuously with a wooden spatula.
  • Return to a gentle heat and cook for about 5 minutes, stirring continuously, until the mixture has thickened.
  • Take off the heat, mix in the butter and let it cool for 10 minutes.
  • Beat the eggs with the sugar until they get pale and fluffy and gradually add to the cooled mixture while stirring.
  • If using vanilla essence, add it at this stage.
  • Return to a gentle heat for a further 2-3 minutes, stirring continuously, then withdraw from the heat.
  • While working with the pastry, stir the mixture occasionally to prevent a crust forming on top.
  • Butter a roasting dish approximately 39 x 28 x 20 cm. Prepare the fyllo pastry and fill in exactly the same way as described in Tyropita - Cheese Pie.
  • Bake in a preheated oven, gas no. 4/ 350 grades F/ 180 grades C, for 45 minutes until pale golden.
  • Take out and cool for 10 minutes while you make the syrup.
  • Dissolve the sugar in the water, add the aromatics and lemon juice and boil gently for 5-7 minutes until slightly thickened.
  • Let the syrup stand for 5 minutes, then remove the aromatics and slowly pour all over the galaktoboureko.
  • Once the syrup has been absorbed, cut and serve.
  • You may, if you like, replace the vanilla with cinnamon and nutmeg powder.
  • Galaktoboureko is at its best eaten fresh, preferably when it is still warm, but is still good the next day.
  • No need to keep it in a refrigerator unless the weather is particularly hot.

No comments: