Galaktoboureko – Tempting “milky burek”

Galaktoboureko

A piece of this delicious dessert is enough to make you want another one. Galaktoboureko looks like gold, is crispy and soaked in a delicious syrup that melts in your mouth. This is a Greek semolina dessert baked in filo. Its name means 'milky burek'. It can be made in various ways, such as in a pan, with phyllo on top and bottom, and in sliced ​​square portions or rolled into single portions.

Ingredients

For the base

Phyllo dough
450g
Butter
210g
4,99/200g

For custard

Semolina
160
2,43/400g
Sugar
220g
2,99/kg
Milk
500g
1,67/litr
Eggs
4
0,80/art
Butter
a piece
4,99/200g
Vanilla extract
2 teaspoons
43,40/75ml
Cream
500g
1,69/200g

From the syrup

Water
360g
0,68/1,5l
Sugar
640g
2,99/kg
Honey
2 tablespoons
15,00/900ml
Zest lemon
1
1,47/art

A method of preparing

  1. Pour water, sugar and lemon zest into a saucepan. We boil everything. Simmer for 5 minutes until the sugar dissolves. We take the pan from the stove, add honey and mix. Leave the syrup to cool completely. 2.Separate the proteins from the yolks.
  2. Pour protein into the mixing bowl and add 50 g of sugar. Whip the whole thing very carefully until the mixture is thick and shiny and all the sugar is dissolved. Put the whipped proteins aside.
  3. In another bowl for about 5 minutes, beat the egg yolks with 50 g of sugar.

5.Add 1/4 of the meringue to the mixture with egg yolks and sugar and mix in light circular motions from bottom to top. Gradually, we add the rest of the meringue to the mass and roll it up.

  1. Pour the milk, cream and the remaining sugar into a saucepan and bring to a boil. As soon as it starts to boil, slowly add semolina and vanilla extract; reduce the heat to and stir it until everything turns creamy. We take the pan out of the oven, add a piece of butter and fold it.

7.Discuss the two blends from step 5 and step 6 together and set aside. Stir occasionally to keep the cream from forming a crust while you prepare the rest of the Galaktoboureko recipe.

8.Put together the two mixtures from step 5 and step 6 and set aside. We mix it up from time to time.

  1. Melt 230 g of butter and spread it on the bottom and sides of the pan. We put 5 layers of phyllo on the bottom of the Galaktoboureko.
  2. We put the layers one by one on the bottom of the tray. We put four layers of filo so that they cover the sides and bottom of the pan and put one layer in the middle.
  3. We put the cream on, smooth the surface with a spatula and put layers of filo on it.
  4. Put 4 layers on top, sprinkle each of them with melted butter. Use a knife to cut off some of the excess filo and wrap the rest around the edges. Smear the top with enough butter and grind the top of the Galaktoboureko with a sharp knife.
  5. Bake the dish in an oven preheated to 160 ° C for 70 minutes, until the filo is tender and golden
  6. When the Galaktoboureko is ready, slowly pour the syrup over the cake, allowing it to be absorbed.

Bon appetit!

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