Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, galaktoboureko by georgia. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Galaktoboureko by Georgia is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Galaktoboureko by Georgia is something which I’ve loved my entire life.
An all-time Greek favorite dessert, Galaktoboureko is a semolina based creamy custard pie baked with flaky phyllo dough and drenched in a delicious simple. Add the lemon at the end. A tip my grandmother gave me was to either have a hot galaktoboureko with a cooled syrup or the other way around.
To begin with this recipe, we must first prepare a few ingredients. You can have galaktoboureko by georgia using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Galaktoboureko by Georgia:
- Take For the custard
- Make ready 1 1/2 l fresh milk
- Make ready 150 g fine semolina
- Make ready 3 eggs
- Get 1 tsp vanilla
- Get 350 g sugar
- Make ready For the syrupι
- Get 1/2 kg sugar
- Prepare 3/4 cups water
- Get 1 tbsp glucose syrup
- Prepare 1/4 of one whole lemon
- Make ready 1/2 tsp vanilla
- Prepare 1 packet filo pastry
- Get 150 g clarified butter
Galaktoboureko, (pr. ga-lahk-to-BOO-reh-koh), also written Galatoboureko, is a traditional Greek dessert, possibly the king of sweets for many in Greece and the one I prefer the most. This traditional galaktoboureko recipe will having everyone reaching for seconds. Ah, the famous traditional galaktoboureko (γαλακτομπούρεκο). Galaktoboureko is as popular (if not more) than a Greek baklava.
Steps to make Galaktoboureko by Georgia:
- 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.
- Preheat the oven.
- Melt the butter and brush a small baking tray of about 40 cm diameter.
- 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.
- Pour the custard, fold in the excess filo sheets over it and spread the remaining filo sheets on top.
- If you still have some butter that you haven't used, pour it on top.
- Score the filo sheets making sure you don't go all the way to the custard and sprinkle with a little water.
- Place the baking tray in the oven, turn down the heat to 150°C and bake for about 1 1/2 hour.
- Prepare the syrup towards the end of baking.
- 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.
- Add the vanilla.
- As soon as the galaktoboureko is out of the oven, pour the piping hot syrup over it.
Essentially, it's a dessert of custard made from semolina flour and a crispy phyllo shell and soaked in a lemon syrup. Galaktoboureko is a perfect dessert for a crowd because one recipe will feed many sweet-teeth Galaktoboureko will keep, in the fridge, for several days. Some people prefer to eat it cold, straight. #galaktoboureko For faster navigation, this Iframe is preloading the Wikiwand page for Galaktoboureko. This is my favorite Greek dessert.
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