Galaktoboureko is a relatively easy dessert to make that everyone loves. I know a lot of people who are too scared to try making it so let me help you out with this short but sweet tutorial on making one killer galaktoboureko!
Galaktoboureko is basically a semolina custard pie wrapped in filo pastry which is then soaked in lemon infused syrup. Some regions in Greece might infuse the custard with orange or rose water but the authentic recipe calls for lemon zest to be incorporated in the custard and lemon peel to boil in the syrup so that all it’s lovely aromas can travel in each semolina grain whilst the pie is soaking up the syrup.
It basically has 3 steps: the first is to prepare the syrup, the second to layer the filo sheets and the third to prepare the custard filling. All these steps have little tips that I will be sharing with you to succeed in your adventure to prepare the perfect Galaktoboureko for you and your family and friends.
Right, let’s get baking my darlings!
INGREDIENTS
2 packets of filo sheets
250gr unsalted butter
For the syrup
700gr sugar
400gr water
1 cinnamon stick
lemon peel
For the custard
1 cup fine semolina
1 1/2 cup sugar
1L full fat milk
4 eggs
vanilla
lemon zest (1 lemon)
INSTRUCTIONS
Step 1
Prepare the syrup: In a small pot, add the water, sugar, lemon peel and cinnamon stick. Bring to the boil. As soon as the syrup starts boiling let it boil for 4 more minutes and remove from the heat and let cool.
♥ Syrup tips: When you add all the ingredients in the pot, DO NOT stir. I know you would want to but if you do the sugar will crystallise. Just let it boil and the sugar will dissolve when boiling. Also, once it starts boiling 4 minutes is the magical number! If it’s less then the syrup will be too runny and if it’s more it will be too thick almost caramel which won’t get absorbed by the pie.
Step 2
For the custard: Separate the egg whites and add them in a mixer bowl. Keep the yolks in a small bowl. Beat the egg whites to stiff peaks. Slowly add the egg yolks in the egg whites and incorporate them in slowly trying the keep the egg whites foamy. Keep to the side.
In a big pot, add the milk, semolina, sugar, lemon zest and vanilla and put on medium heat. When it gets warm and starts thickening add the egg whites mixture and whisk the custard well until it thickens and starts bubbling.
♥ Tips for the custard: Keep the custard on a medium heat when cooking as it can easily burn. You can add more lemon zest if you like the taste to be more lemony or less if you don’t enjoy lemony flavours. You can of course omit it completely and replace it with orange zest or a dash of rose water. The process of beating the egg whites into a meringue can of course be omitted as well but I have found that the custard becomes a lot lighter when this process is followed.
Step 3
Assemble the filo sheets: Melt the butter and brush the bottom of a 35x23cm baking tray. Slowly, layer the first filo sheet and brush the top with more butter. Repeat the same process until you have layered 7 filo sheets at the bottom of the tray.
Pour the semolina custard and spread evenly. Add another filo sheet on top and brush that with butter. Repeat for the remaining sheets not forgetting to brush the sheets with butter. When you have assembled the pie, cut the top sheets in 20 square pieces. Be careful not to cut the bottom sheets. Wet your hands and generously wet the top sheets. This will help the filo sheets get extra crunchy.
Bake in a pre heated oven at 190° for about one hour or until the pie turns golden. Remove from the oven and pour the cold syrup slowly on top of the pie waiting for it to be absorbed before pouring some more.
♥Tips for layering: Filo sheets can be quite temperamental to work with so I advise you to work fast. They don’t like to much exposure in air so you can always cover them with a tea towel to avoid drying and crumbling. Also, use real butter when preparing your pie and make sure to cover each sheet generously with the butter. As much as I don’t really like butter, unfortunately you should use all 250 gr of it. Finally, make sure to generously wet the top layers with water as this helps them puff and become crunchy when baking.
♥ LOVE THIS RECIPE? KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF GREEK FOOD ALCHEMIST’S RECIPES. PLEASE SUBSCRIBE AND FOLLOW ME ON INSTAGRAM AND FACEBOOK ♥
