Galaktobureko

This is a typical Greek sweet with heavy Ottoman influences. It’s delicious but incredibly rich! It’s a semolina custard filled filo pastry pie and the recipe here has been passed down from mother to daughter and I was fortunate to see the whole process cooked by a wonderful Greek lady.

Recipe
1l milk
120g semolina
300g sugar
4 eggs
250g butter
Finely grated rind of 1 lemon
450g fine/thin filo pastry

Syrup
300g sugar
150ml water
Juice and rind of 1 lemon

Method

  1. Melt the butter and heat the milk until it begins to steam (don’t boil).
  2. Mix semolina, eggs, sugar and lemon rind and beat until it changes to a light colour.
  3. Add the milk to the creamed mixture, mix and then put back into the pan and cook until the custard becomes thick, stirring constantly. Add 3 tablespoons of butter and take off the heat.Coat the baking tray with melted butter, place a layer of filo in the tray and coat with butter. Repeat 3 more times, coating each layer with butter so there are 4 layers.
  4. Pour the semolina custard into the tray and fold in the sides of the pastry, using butter to close the edges. Then place 4 more sheets of filo on top, again coating each with butter.
  5. Make incisions in the pastry using a sharp knife, just deep enough to cut the pastry.
  6. Cook in the oven for approximately 1 hour, or until the top has turned a crisp light brown, in a preheated oven at 180.
  7. While the pastry is cooking make the syrup. Place all the ingredients in a pan and cook until it becomes thick. Remove from the heat and allow to cool.
  8. When the pastry is cooked, pour the cooled syrup over (It’s important to pour cold syrup onto hot pastry). Leave to cool.
  9. If you can wait, Galaktobureko is best eaten a day after, or when it’s cooled down, but it is still delicious when warm.
image
Melt the butter and heat the milk until it begins to steam (don’t boil). Mix semolina, eggs, sugar and lemon rind and beat until it changes to a light colour.
Add the milk to the creamed mixture
image
cook until the custard becomes thick, stirring constantly
20140302-230111.jpg
Coat the baking tray with melted butter, place a layer of filo in the tray and coat with butter. Repeat 3 more times, coating each layer with butter so there are 4 layers
Pour the semolina custard into the tray and fold in the sides of the pastry, using butter to close the edges
Pour the semolina custard into the tray and fold in the sides of the pastry, using butter to close the edges
Make incisions in the pastry
Make incisions in the pastry
Sugar, water and lemon rind and juice are combined to make the syrup
Sugar, water and lemon rind and juice are combined to make the syrup
Just out of the oven...hmmmm
Just out of the oven…hmmmm
image
Pour the cool syrup over the hot pastry, leave to cool and then…enjoy

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