RECIPE
1 packet - Fillo pastry
1 block(250gms) - unsalted butter
CUSTARD
2 litres - full cream milk
1 cup - sugar
1 cup - Rice Flour
1 tablespoon - Vanilla sugar
SYRUP
2 cups - sugar
2 cups - water
1 tablespoon - Vanilla sugar
2 - cinnamon sticks
1/2 - slice of lemon
METHOD
- melt all the butter in a microwave or in a sauce pan over gentle heat (tip-dice up the butter to melt quicker). Set aside to cool
- Pour 3/4 of the 2 litre milk into a medium or large pot. Put over the stove on medium heat (not too high or it will burn the milk).
- Add all of the dry ingredients into a mixing bowl and give it a little whisk. Pour the remaining 1/4 bottle of milk slowly into the dry mixture while whisking it together.
- Once the milk in the pot starts to simmer then slowly pour in the mixture while whisking it together. Continue to whisk the custard on medium heat for the next 10 minutes or until it thickens up. Pour 2 tablespoons of the melted butter into the custard then whisk together to finish (Tip - The more you whisk it will avoid the custard from going lumpy or burning the bottom)
- Pour all of the custard mixture into a roasting (cooling) tray for the cooling process, use a spatula to scrape all of the excess custard out of the pot, let the mixture cool for about 20 minutes, whisk or stir it every 5 minutes to keep the mixture nice and smooth (Tip, avoid leaving the custard in the pot to cool as it will continue to cook and it will go lumpy and burn the bottom)
- Place a new tray (30cm x 40cm metallic or ceramic) on a bench and brush the inside of the tray with melted butter, unroll the Fillo pastry flat next to the tray and gently lay a single sheet of fillo on the base and on the edge of the tray, then roughly brush over the pastry with melted butter. Repeat the same layering step 6 times (tip- do not trim the overlaying pastry sheets as you will need to fold it back over the custard later, this will avoid the mixture from leaking out of the pastry or tray while it’s cooking in the oven)
- Pour the custard into the Fillo tray, even out the mixture with a spatula then splash some melt butter over the top of the custard
- Fold the overlaying pastry sheets over the top of the custard, butter each layer, then layer out 6 more sheets over the top of the custard to cover completely, butter each layer (tip- some sheets may break as you’re placing it over the top, make sure you handle it with care)
- After you’ve layered the last sheet butter it completely, then gently tuck in the edge of sheets into the tray carefully with the bottom edge of a spoon or fork.
- Place the tray into the freezer for about 10 minutes, this procedure will harden up the pastry.
- Preheat oven to 175’C (350’F)
- Take the tray out of the freezer and gently use a sharp knife then run the knife across (cutting the pastry only) to portion out your pieces. (Approx 12 pieces)
- Place tray in the oven for 45 to 50 minutes
- For the syrup place 2 cups of sugar, 1 Tbsp Vanilla sugar and 2 cups of water into a small saucepan, place half a lemon and 2 cinnamon sticks into the saucepan also.
- Place saucepan onto the stove, set to medium/high heat, wait for the sugar to dissolve first and then heat for a further 5 more minutes.
- Take saucepan off the stove and set aside to cool
- Take the tray out of the oven, you may see the galaktoboureko has puffed up, wait for the it to shrink then pour half the amount of syrup over the top of the galaktobouteko.
- Rest for an hour or 2 to set, then use a knife to recut the pieces (cutting through the custard)
- Pour the remaining syrup over the top
- Ready to serve.
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