Galaktoboureko by Georgia
Galaktoboureko by Georgia

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, galaktoboureko by georgia. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo This easy to follow Galaktoboureko recipe can be summarised in three key stages: Layering the phyllo. Galaktoboureko (Greek: γαλακτομπούρεκο) is a Greek dessert of semolina custard baked in filo. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell.

Galaktoboureko by Georgia is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Galaktoboureko by Georgia is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have galaktoboureko by georgia using 14 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Galaktoboureko by Georgia:
  1. Get For the custard
  2. Get 1 1/2 l fresh milk
  3. Make ready 150 g fine semolina
  4. Make ready 3 eggs
  5. Take 1 tsp vanilla
  6. Make ready 350 g sugar
  7. Make ready For the syrupι
  8. Prepare 1/2 kg sugar
  9. Make ready 3/4 cups water
  10. Take 1 tbsp glucose syrup
  11. Take 1/4 of one whole lemon
  12. Get 1/2 tsp vanilla
  13. Take 1 packet filo pastry
  14. Take 150 g clarified butter

Greek Custard Pie - Galaktoboureko by Greek chef Akis Petretzikis. An authentic traditional Greek recipe with a creamy custard filling between crunchy phyllo! This traditional galaktoboureko recipe will having everyone reaching for seconds. Ah, the famous traditional galaktoboureko (γαλακτομπούρεκο). [GALAKTOBOUREKO] One piece of galaktoboureko is never enough.

Instructions to make Galaktoboureko by Georgia:
  1. 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.
  2. Preheat the oven.
  3. Melt the butter and brush a small baking tray of about 40 cm diameter.
  4. 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.
  5. Pour the custard, fold in the excess filo sheets over it and spread the remaining filo sheets on top.
  6. If you still have some butter that you haven't used, pour it on top.
  7. Score the filo sheets making sure you don't go all the way to the custard and sprinkle with a little water.
  8. Place the baking tray in the oven, turn down the heat to 150°C and bake for about 1 1/2 hour.
  9. Prepare the syrup towards the end of baking.
  10. 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.
  11. Add the vanilla.
  12. As soon as the galaktoboureko is out of the oven, pour the piping hot syrup over it.

It disappears from any table almost immediately, like magic, especially when served warm with its homemade syrup and crispy. Galaktoboureko is as popular (if not more) than a Greek baklava. Essentially, it's a dessert of custard made from semolina flour and a crispy phyllo shell and soaked in a lemon syrup. It is quite common to add an orange sauce to galaktoboureko. I made this one typically sweet and sticky.

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