Galaktoboureko, another new discovery in my Eating Around the World adventure. This is delicious.
Galaktoboureko is a sweet semolina custard dessert that is poured between sheets of buttered filo pastry, then topped with a scented sugar syrup. Did I think it would be too sweet, yes I did, was I wrong, yes I was.
I am completely in love with semolina custards at the moment, they are so good, and yet if I never started this little adventure of ours I would never have tried it. My husband thinks this is amazing, and as I've mentioned previously, he is not a dessert person.
This is either eaten warm or at room temperature. It feeds a lot of people which makes it great for parties.
Looking for a new dessert to try, give this a go, it is easy and it is delicious.
Galaktoboureko is a sweet semolina custard dessert that is poured between sheets of buttered filo pastry, then topped with a scented sugar syrup. Did I think it would be too sweet, yes I did, was I wrong, yes I was.
I am completely in love with semolina custards at the moment, they are so good, and yet if I never started this little adventure of ours I would never have tried it. My husband thinks this is amazing, and as I've mentioned previously, he is not a dessert person.
This is either eaten warm or at room temperature. It feeds a lot of people which makes it great for parties.
Looking for a new dessert to try, give this a go, it is easy and it is delicious.
Recipe
Recipe adapted from The Australian Women's Weekly cookbook 'Greek'
Serves 20
1.25 litres (5 cups) milk
1 ¾ cups (385g) caster sugar
1 vanilla bean, split lengthways
1 cup (160g) fine semolina
20g butter
4 eggs
16 sheets Antoniou filo pastry
150g butter, melted
1 tablespoon icing sugar
¼ teaspoon ground cinnamon
Lemon Syrup:
1 cup (220g) caster sugar
¾ cup (180ml) water
2 x 5cm strips lemon rind
2 teaspoons lemon juice
Stir milk, sugar and vanilla bean in large saucepan over low-medium heat until sugar dissolves, bring to the boil. Gradually whisk in semolina into milk mixture; whisk for about 5 minutes or until thickened.
Remove pan from heat; discard vanilla bean, stir in butter. Transfer custard to a large heatproof bowl; cover surface of custard with plastic wrap. Cool 1 hour. Stir in eggs.
Preheat oven to 160C/140C fan forced. Grease deep 25cm x 32cm baking dish.
Cut pastry sheets to the same size as dish; discard excess pastry. Brush 1 sheet of pastry with some of the butter; top with 7 more pastry sheets, brushing each one with butter. Place in base of dish; spread custard into dish. Repeat with remaining pastry and butter; place on top of custard.
Bake galaktoboureko about 55 minutes or until custard is set.
Meanwhile, make lemon syrup: Stir ingredients in small saucepan over heat until sugar dissolves; bring to the boil. Reduce heat, simmer, uncovered, 10 minutes or until thickened slightly. Discard rind.
Pour hot syrup over hot galaktoboureko; cool. Serve dusted with combined sifted icing sugar and cinnamon.
Serves 20
1.25 litres (5 cups) milk
1 ¾ cups (385g) caster sugar
1 vanilla bean, split lengthways
1 cup (160g) fine semolina
20g butter
4 eggs
16 sheets Antoniou filo pastry
150g butter, melted
1 tablespoon icing sugar
¼ teaspoon ground cinnamon
Lemon Syrup:
1 cup (220g) caster sugar
¾ cup (180ml) water
2 x 5cm strips lemon rind
2 teaspoons lemon juice
Stir milk, sugar and vanilla bean in large saucepan over low-medium heat until sugar dissolves, bring to the boil. Gradually whisk in semolina into milk mixture; whisk for about 5 minutes or until thickened.
Remove pan from heat; discard vanilla bean, stir in butter. Transfer custard to a large heatproof bowl; cover surface of custard with plastic wrap. Cool 1 hour. Stir in eggs.
Preheat oven to 160C/140C fan forced. Grease deep 25cm x 32cm baking dish.
Cut pastry sheets to the same size as dish; discard excess pastry. Brush 1 sheet of pastry with some of the butter; top with 7 more pastry sheets, brushing each one with butter. Place in base of dish; spread custard into dish. Repeat with remaining pastry and butter; place on top of custard.
Bake galaktoboureko about 55 minutes or until custard is set.
Meanwhile, make lemon syrup: Stir ingredients in small saucepan over heat until sugar dissolves; bring to the boil. Reduce heat, simmer, uncovered, 10 minutes or until thickened slightly. Discard rind.
Pour hot syrup over hot galaktoboureko; cool. Serve dusted with combined sifted icing sugar and cinnamon.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/galaktoboureko.html
Pin it: www.pinterest.com.au/pin/399413060698352819/
Pin it: www.pinterest.com.au/pin/399413060698352819/
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