Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, galaktoboureko by aunt lenio. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Galaktoboureko by aunt Lenio is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Galaktoboureko by aunt Lenio is something which I have loved my whole life.
Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Galaktoboureko - Γαλακτομπούρεκο BY: Greek Cooking Made Easy SUBSCRIBE to my YouTube channel to see all my delicious recipes! https Galaktoboureko is THE epitomy of amazing Greek desserts, made with semolina custard, covered all around with phyllo pastry and baked in the oven.
To begin with this particular recipe, we must prepare a few components. You can cook galaktoboureko by aunt lenio using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Galaktoboureko by aunt Lenio:
- Get 1 packet filo pastry
- Get 2 cans sweetened condensed milk
- Get 6 cans (using that of the milk to measure) water
- Get 1 cup and 1 tbsp fine semolina
- Prepare 1 packet vanilla pudding powder
- Prepare zest of one lemon
- Make ready 2 eggs
- Make ready 1 tsp vanilla
- Get 1 tbsp butter
- Get Syrupι
- Get 4 cups sugar
- Make ready 3 cups water
- Make ready 1 cinnamon stick
So when my aunt got cancer and was making cabbage dolma, my cousin and I went. Add the lemon at the end. A tip my grandmother gave me was to either have a hot galaktoboureko with a cooled syrup or the other way around. Galaktoboureko (Greek: γαλακτομπούρεκο) is a Greek dessert of semolina custard baked in filo.
Instructions to make Galaktoboureko by aunt Lenio:
- Put the milk, water, semolina, pudding powder and lemon zest in a pot.
- As soon as they boil and the pudding thickens remove the pot from heat and add the butter, the vanilla and the eggs, after you beat them.
- Line the baking tray with 5 filo sheets, spread the pudding and top with the rest of the filo sheets, after brushing them with butter. Bake at 180°C until it is golden brown.
- Boil the water with the sugar and cinnamon to make the syrup and then pour it on the baking tray.
A tip my grandmother gave me was to either have a hot galaktoboureko with a cooled syrup or the other way around. Galaktoboureko (Greek: γαλακτομπούρεκο) is a Greek dessert of semolina custard baked in filo. Galaktoboureko is as popular (if not more) than a Greek baklava. Essentially, it's a dessert of custard made from semolina flour and a crispy phyllo shell and soaked in a lemon syrup. For those of you who might be having nightmares thinking I'm going to go through the whole phyllo-making process, relax!
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