Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, galaktoboureko by georgia. One of my favorites. This time, I am going to 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. Add the lemon at the end. Greek Custard Pie - Galaktoboureko by Greek chef Akis Petretzikis.
Galaktoboureko by Georgia is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Galaktoboureko by Georgia is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have galaktoboureko by georgia using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Galaktoboureko by Georgia:
- Prepare For the custard
- Make ready 1 1/2 l fresh milk
- Get 150 g fine semolina
- Get 3 eggs
- Get 1 tsp vanilla
- Take 350 g sugar
- Take For the syrupι
- Prepare 1/2 kg sugar
- Prepare 3/4 cups water
- Take 1 tbsp glucose syrup
- Make ready 1/4 of one whole lemon
- Prepare 1/2 tsp vanilla
- Get 1 packet filo pastry
- Make ready 150 g clarified butter
Essentially, it's a dessert of custard made from semolina flour and a crispy phyllo shell and soaked in a lemon syrup. This traditional galaktoboureko recipe will having everyone reaching for seconds. Ah, the famous traditional galaktoboureko (γαλακτομπούρεκο). For faster navigation, this Iframe is preloading the Wikiwand page for Galaktoboureko. #galaktoboureko
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.
Galaktoboureko, the rich and creamy semolina custard pie, is one of Greece's favorite pastries, and we've rounded up our favorite places to find it. Galaktoboureko: custard baked between layers of phyllo, and then soaked with lemon-scented honey syrup. Galaktoboureko / Greek custard pie. [GALAKTOBOUREKO] One piece of galaktoboureko is never enough. It disappears from any table almost immediately, like magic, especially when served warm. Galaktoboureko. "My compliments to the pastry chef at Hellenic Republic.
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