Desserts
Galaktompoureko
Let's start this week with a dessert. "Galaktompoureko" is a semolina/milk rich cream wrapped in fyllo pastry and dipped in syrup. Galaktoboureko was one of the first desserts I tried to make, long time ago. It took a few attempts till I got it right. Along with semolina cake and the classic two flavors cake, represented the "trio" of my successful desserts that period. The silky cream excites me and I usually choose the middle parts of the pan, unlike my husband who prefers the "corners" with the plenty syrup-y fyllo sheets.
A nice idea that I heard long ago, is to replace the vanilla with mastic. As a lover of mastic will try it next time. When I have more time for the preparation, I make individual portions that are ideal for a treat ...
Enjoy it!
Ingredients :
cream
- 1 lt milk
- 1 1/2 cup sugar
- 1 cup semolina (fine)
- 5 eggs
- 3 tbsp fresh butter
- 2 tsp vanilline
1/2 kg fyllo pastry
1/2 cup butter for brushing fyllo
syrup
- 3 1/2 cup sugar
- 2 1/2 cup water
- 1 lemon zest
- 1 tsp lemon juice
Preparation :
- Prepare the syrup by boiling the sugar with the water and zest for 5 minutes.
- Add the lemon juice and boil for 2 more minutes. Put aside.
- Prepare the cream.
- In a saucepan add the milk.
- When too hot add the semolina and stir constantly to a boil and till it thickens.
- In a bowl beat the eggs with the sugar and vanilla.
- Remove cream from heat and add the eggs/sugar mixture and stir well.
- Add the butter and stir to dissolve.
- Allow the custard to cool, stirring occasionally to prevent from creating a crust.
- Line half of the fyllo pastry on a buttered baking pan, brushing each sheet with butter.
- Pour the cream into the pan.
- Fold sheets over the cream and brush them also with butter.
- On top add the remaining sheets (buttered one to one).
- Score pieces with a knife, brush surface with butter and sprinkle with a little water.
- Bake in preheated oven at 180C for 30 minutes.
- Remove galaktompoureko from the oven and drizzle with syrup.
- Allow to absorb the syrup and serve.