Sophia’s Galaktoboureko:
Recipe
Galaktoboureko:
- 1 Cup Semolina
- 1 Cups White Sugar
- 1 Tbls Corn Flour
- 7 Cups Milk
- 4 Eggs
- 1 Tsp Vanilla extract/essence
- 1 tbs Unsalted Butter
For the Syrup:
- 1 1/2 cups of white sugar
- 5 Cloves (whole)
- 1 Cinnamon Stick
- 2 Heaped Tbls Glucose Syrup
- 5 Rinds from 1 Lemon (using a peeler)
- 2 & 3/4 Cup Water
To Assemble:
- 1 Packet Antoniou Filo Pastry
- 250 Grams Unsalted Butter
Method
Syrup:
- It’s best to prepare the syrup the night before as is needs to be cold. If this can’t be done, a few hours in advance will work and you should refrigerate it right away for best results.
- Add all of the syrup ingredients to a pot and boil for 20 minutes
Custard:
- Start by measuring out all of your dry ingredients into a bowl (1 cup sugar, semolina & cornflour) and use your fingertips to rub the ingredients together to make sure there are no lumps.
- In a pot you will then add in your milk, whisked eggs, vanilla & slowly whisk in your dry ingredients.
- Continue whisking it all until in starts to thicken.
- At the end you will whisk through your Table spoon of butter.
Assembling the Galaktoboureko:
- Start by buttering all of your tray
- The start layering the bottom which is roughly 8/10 sheets of filo and buttering lightly each layer as you go.
- Once you custard is ready you will then pour it into your filo layered tray.
- You then continue to layer all of the filo sheets until they are finished & you will leave one sheet to place nicely on top.
- Cut the galaktoboureko to the size you like
- Butter the final layer of filo & then you will splash some water onto the pastry after you have buttered the final sheet of filo.
- Place the galaktoboureko in the oven at 180 degrees for about 50/60 minutes and until it is crisp & golden brown.
- Once you have taken out the galaktoboureko you will then pour the cold syrup all over making sure to get into all of the corners and edges.
- Let it sit for at least 2 hours to allow it to set properly before serving.
