Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, galaktoboureko by georgia. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo, sprinkled with melted butter, filled with the most creamy custard and bathed in scented syrup. An all-time Greek favorite dessert, Galaktoboureko is a semolina based creamy custard pie baked with flaky phyllo dough and drenched in a delicious simple. This traditional Greek dessert consists of numerous phyllo sheets that are sprinkled with melted butter and coupled with a light semolina custard. Add the lemon at the end.
Galaktoboureko by Georgia is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Galaktoboureko by Georgia is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have galaktoboureko by georgia using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Galaktoboureko by Georgia:
- Prepare For the custard
- Take 1 1/2 l fresh milk
- Make ready 150 g fine semolina
- Prepare 3 eggs
- Make ready 1 tsp vanilla
- Prepare 350 g sugar
- Make ready For the syrupι
- Prepare 1/2 kg sugar
- Make ready 3/4 cups water
- Make ready 1 tbsp glucose syrup
- Get 1/4 of one whole lemon
- Get 1/2 tsp vanilla
- Prepare 1 packet filo pastry
- Prepare 150 g clarified butter
Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do. Greek Custard Pie - Galaktoboureko by Greek chef Akis Petretzikis.
Instructions to make Galaktoboureko by Georgia:
- 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.
- Preheat the oven.
- Melt the butter and brush a small baking tray of about 40 cm diameter.
- 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.
- Pour the custard, fold in the excess filo sheets over it and spread the remaining filo sheets on top.
- If you still have some butter that you haven't used, pour it on top.
- Score the filo sheets making sure you don't go all the way to the custard and sprinkle with a little water.
- Place the baking tray in the oven, turn down the heat to 150°C and bake for about 1 1/2 hour.
- Prepare the syrup towards the end of baking.
- 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.
- Add the vanilla.
- As soon as the galaktoboureko is out of the oven, pour the piping hot syrup over it.
I hope that everyone enjoys it as much as we do. Greek Custard Pie - Galaktoboureko by Greek chef Akis Petretzikis. An authentic traditional Greek recipe with a creamy custard filling between crunchy phyllo! Galaktoboureko is as popular (if not more) than a Greek baklava. For faster navigation, this Iframe is preloading the Wikiwand page for Galaktoboureko.
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