The galaktoboureko is the new recipe on the blog and is a Greek dessert with the classic phyllo or fillo sheets and a delicate and delicious semolina cream.
As often found in pastry cookbooks, the layered Greek dessert galaktoboureko is then soaked with a syrup, or rather a glaze made with honey and lemon juice and made more fluid by adding water and ground cinnamon aroma.
I believe it’s the most well-known dessert among the many exquisite ones of Greek cuisine, and I personally recommend increasing the amount of cream as I find it too low compared to the total thickness of the cake.
If you love this type of desserts, don’t miss the recipe below for BAKLAVA, an excellent cake with lots of nuts and the essential phyllo sheets.
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 11 oz phyllo dough
- 7 tbsp butter (melted)
- 1/3 cup semolina
- 3 1/8 cups milk
- 3 egg yolks
- 1 vanilla bean
- 1/2 cup sugar
- 1 lemon (zest only)
- 1/4 cup acacia honey
- 1 lemon (juice only)
- to taste ground cinnamon
- to taste water
Tools
#adv
- Pans
Steps
1) First, I prepare the cream by bringing the milk to a boil in a saucepan with the vanilla bean split open to release the seeds and the zest of an organic or untreated lemon.
2) When it boils, I strain the liquid and put it back on the heat, adding the semolina and stirring well with a whisk.
3) I also add the sugar and after a couple of minutes, I turn off the heat.
4) I let it cool for 5 minutes and add the egg yolks one at a time, making sure to beat them a little before pouring them into the warm milk with vanilla and lemon zest aroma.
5) FOR THE SYRUP in a small pot, I put the honey with the lemon juice and add ground cinnamon to taste and enough water for a fluid liquid not too thick and leave it on low heat for about 4/5 minutes.
6) Now I begin assembling the Greek dessert galaktoboureko and butter (with previously melted butter) the square pan of 8 x 8 inches.
7) I lay down 7/8 sheets of phyllo, always brushing with butter each one as I place them in the pan.
8) I now pour the galaktoboureko cream and cover it with another 7/8 sheets of phyllo, always brushing each one with the food brush.
9) I just need to bake the Greek dessert galaktoboureko at 340°F for about 50 minutes or depending on your appliance’s characteristics.
10) At this point, I took the pan out and poured the syrup soaking the entire Greek dessert, but if you prefer, you can let it cool and serve a slice of galaktoboureko dessert and the syrup separately at the moment of sampling.
Enjoy your meal!
Annalisa
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
RETURN TO THE HOME FOR NEW AND DELICIOUS RECIPES FROM THE BLOG La cucina di ASI
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM and on the blog’s fan-page on Facebook to not miss any recipe or special and to comment with me on the various preparations!!!
Copyright 2023© Annalisa Altini, All rights reserved
Annalisa says…
As I have said many times, I cooked in a friend’s Greek restaurant here in Bologna, and we always poured the syrup directly over the dessert as it came out of the oven… but choose how you want to serve it and taste it at the table!
