I doubled this recipe for this video
Galaktoboureko
There are 3 parts to this recipe. The base, the custard filling, and the honey syrup drizzle.
Before you begin, be sure to let the phyllo thaw on counter for a couple of hours before you begin, or in the fridge overnight.
First, start with syrup, by combining in a pot:
1 and 1/2 cups of water,
2 cups of sugar,
2 tbsp honey
Zest of one lemon,
Either one cinnamon stick OR 1 teaspoon of cinnamon,
1 tbsp of lemon juice
Bring to a boil until sugar is dissolved, then turn off heat.
Add 2 big tablespoons of honey, and leave sit to cool on stovetop.
Next, is the hard work on this, but not that bad. Making the custard filling. In a pot combine:
2 cups of milk,
2 cups of table cream,
1/2 cup of sugar
Bring to a boil. Just stir slow, DON’T WHISK (sugar protect milk from burning on the bottom).
Slowly add 2/3 cup of semolina flour, and 2tsp of vanilla extract while whisking, and then turn heat down to medium.
Once it’s mixed and creamy combined, turn off heat and fold in 2-3 tbsp of butter.
Remove from heat. Allow it to cool. I fill a sink with cold water amd put the pot in the sink so the water level on the side of the pot matches the mixture in the pot. This is a great way to expedite the cooling of the mixture. Be sure to whisk it every 10mins to allow for extra heat to escape, and after 20mins, I refill the sink with fresh cold water and repeat.
Next, divide 4 eggs into two bowls. One for egg whites, and one for yolks.
Add 4 tbsp of sugar to the egg whites and beat with electric beater until you have a meringue with very thick glossy long white peaks (at least 5mins). Put in fridge to keep cool.
Add 4 tbsp of sugar to the egg yolks and beat with electric beater until you have a thick foamy mixture (at least 5mins).
Use a spatula to add 1/2 of the egg white meringue mix to the egg yolk mix, folding in a circle from the bottom-up. Fold in remaining egg white mix by folding until mixed. Do not over mix!
Next combine the “cooled” mix in the sink from above with egg white/yolk mixture. Simply “fold these two together until they are combined.
Now, we need to prep the baking pan. I use a glass/ceramic baking dish either 12″ x 18” and first butter the bottom and sides completely.
Melt 1/2 pound of butter and have ready with a brush.
The base will use 6 layers of phyllo pastry. Lay down a sheet so that the base is covered and some of the phyllo is above the sides of the dish, and brush butter on the top of the phyllo on the base and sides (it’s ok if you don’t get every little area, just make sure you’re getting at least 70% of it. Add another phyllo sheet and butter. Repeat until you have 6 layers.
Pour in the custard mix from above and fold in the phyllo that’s overhanging the pan on the sides.
Add another 6 sheets of phyllo on top, each sheet being brushed with butter before adding another. You can either trim your excess phyllo that is over the pan, or like me, I tuck it in with my brush around the edges down into the pan to “seal” the galaktoboureko as it bakes.
Scar the top of the phyllo with a knife (don’t cut through all layers and do not use a serrated blade) that creates horizontal and or diagonal or vertical cuts on the surface. Any remaining butter can be poured over the top of the phyllo.
Bake at 350C for 70-75 minutes until the phyllo is a crispy golden colour.
As soon as you take it out of the oven, ladle the cool syrup on top of the hot pastry.
You can cut and serve, but trust me when I say this. Wait until the dessert cools before cutting it. It will cut into portions so much better.
This dessert is to die for and it will not last long. Eat with a fork!! So good hot or cool!
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