Greek Custard-filled Croissants Perfect for Mother’s Day! (Galaktoboureko)

Print this recipe here: https://www.dimitrasdishes.com/galaktoboureko-croissant-bake-greek-custard-filled-croissants/
Ingredients
6-7 large croissants
4 oz (112g) butter, cubed or sliced
1 cup frozen or fresh blueberries
ground pistachios for garnish
For the Custard:
4 cups milk
3/4 cup sugar
3/4 cup fine semolina
​3 tablespoons corn starch
2 whole eggs
2 egg yolks
zest of an orange or lemon
2 teaspoons vanilla extract
1/4 teaspoon salt
For the Syrup:
1 and 1/2 cups granulated sugar
1 cup water
1 cinnamon stick
juice of a lemon or an orange
2 teaspoons vanilla extract
Instructions
Preheat the oven to 350 °F, 180 °C.

Make the Custard: Beat the eggs, yolks, half of the sugar, salt, semolina, and corn starch until thick and pale yellow. About 3 minutes.

In the meantime warm up the milk in a saucepan with the remaining sugar until scalding hot.

​Temper the egg mixture by adding some hot milk and whisking well.

Add the egg mixture to the milk in the saucepan and cook over low heat while continuously stirring until it thickens. Once it comes to a boil it will be at the correct thickness.

​Remove from heat and add vanilla extract and about 2 tablespoons of the melted butter, and the orange zest. Mix well to incorporate and set aside.

Make the Syrup: In a small saucepan combine the sugar, water, juice, and cinnamon stick and bring to a boil. As soon as the sugar dissolves remove from heat and add vanilla. Set aside to cool.

Assemble and Bake:

Slice croissants lengthwise and fill them with the custard.

Arrange them in a 9 by 13-inch baking tray that has been lightly greased with butter or baking spray.

Top with the butter slices and sprinkle the blueberries between the croissants.

Bake on the center rack of the preheated oven for 30 minutes.

Pour the syrup over the croissants and set aside for 30-60 minutes until it is absorbed.

Warm them through so that the tops can crisp up a bit before serving and garnish with ground pistachios.

Enjoy! Kali Orexi!

Notes
Feel free to use mini croissants instead of the larger croissants.

Substitute your favorite berries for the blueberries
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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hi everyone Yas to another episode of demitra dishes if you are looking for a delicious dessert to serve for your upcoming brunch Mothers Day is on the way here it’s literally this weekend this would be delicious for anything for a dinner party a brunch a get together some tea time it’s so good I’m making galak croissant bake you’ve never heard of it because I think I’m the first person that ever made it and the idea came to me from my friend over on Instagram via she sent me this viral croissant recipe she said how about and the wheels started turning you guys just put it out there and I will come up with a recipe and this is so delicious I topped them with some blueberries the croissants are filled with galak buo which is the Greek custard pie cream and it’s just incredible and so easy to make let’s get started okay so we’re going to begin by making the galak buo custard just pour four cups of whole milk into a saucepan and the custard is going to have 3/4 of a cup of sugar which just going to pour most of it into the milk and a little pinch of salt and the sugar is going to keep the milk from sticking to the bottom of the saucepan put it on the stove top over medium heat and let it warm until it’s scalding hot in the meantime we’re going to combine two whole eggs two egg yolks the remaining sugar half a cup of semolina flour you want to make sure you’re using finely ground semolina flour three tablespoons of corn starch and whisk that all together until it’s nice and smooth once the milk is scalding hot carefully pour it into the egg mixture and whisk it so that way the eggs temperature goes up this is called temporary the eggs whisk it all up and then we’ll just pour it back into the saucepan and add the zest of a lemon you could use a zest of an orange if you like or you could leave the Citrus out completely return this back to the Heat and cook it over medium heat whisking it constantly don’t leave from the stove top at this point otherwise it will burn as soon as it starts to Bubble you can turn the heat off because you’ll see that it’ll get nice and thick really quickly like I said turn the heat off and at this point we’re just going to stir in 2 teaspoons of pure vanilla extract and the custard is ready it should be at this thickness it thickens even more as it sits just set it aside and make the syrup the syrup is so simple to make in a small saucepan add 1 and 1/2 cups of sugar a cup of water the juice of the orange that we zested or the lemon whatever you’re using and a cinnamon stick this is a really large cinnamon stick so I’m going to cut it in half and add it to the syrup bring this to a boil mix it well until the sugar melts and then we’re going to turn the heat off and stir in 2 tasps of pure vanilla extract and set that aside to cool completely let’s assemble the tray now so I have a 9×13 in baking tray I’ll just spray it with some baking spray this is just some olive oil I’m just going to spray into this pan to keep everything from sticking I have six store-bought croissants here if they’re old they’re even better because you’ll see later on they’ll just absorb the syrup even better later on when we pour it on top slice those in half lengthwise then we’re going to fill them generously with that Greek custard Galo buo filling arrange them in your baking pan so six large croissants fit in this baking pan if you’re using smaller croissants you can fit much more in you could really squeeze them together that’s fine and then I’m just going to top everything with a heaping cup full of frozen blueberries you can use any berries that you like if you’re making this in the fall and around the holiday time you could use dried cranberries or your favorite dried fruit and you can also leave these out but I love the blueberries cuz they do release some juices and they add a little bit of freshness too this is going to go in a preheated oven and it’s going to bake at 350° f for 30 minutes as soon as it comes out of the oven go ahead and pour all of that syrup on top and then I like to also sprinkle some ground pistachios for a little pop of color and some more flavor and this is going to sit for about an hour until the croissants absorb that syrup and then it’ll be ready to serve okay so once these come out of the oven your house is just going to smell it’s going to make you start drooling it smells so good they look it just also looks so beautiful I love how the blueberries kind of release some juices and add a little bit of color to the croissants the croissants are perfectly crisp on top once they come out of the oven and you add the syrup they are going to get kind of soggy so if you like that bread pudding type texture then it’s perfect but if you want to get them a little bit crispy again they’re going to have to sit until that syrup absorbs anyway and it takes about between 30 minutes to an hour but if you want to serve them and let it still be a little bit crispy and I love to serve this warm just pop them in the oven for about 5 minutes before you serve them 5 10 minutes keep an eye on them and it they’re just going to be so good I mean if you want to they are perfect as is with the pistachios on top but you can certainly go over the top and add a little bit of ice cream on top some whipped cream serve these with some fresh berries oh my God I’m drooling I cannot wait to to do the taste test oh my goodness it tastes like Galo but I dare I even say that it’s a little bit better I love croissants they’re buttery I did pop them in the oven a little bit longer so the tops did get crispy again the inside is crispy and the bottom is creamy because of that syrup on there they’re just perfect I hope you guys give this recipe a try let me know how you’re serving them in the comment section down below thank you so much for spending time with me today I’ll see you all next time yes us