The secret behind the galaktoboureko!
I’ve learned to love galaktoboureko ( gala, meaning milk and boureko, meaning wrapped pie ) when I was in culinary arts school. I fell in love with it’s rich sweetness, it’s crispy phyllo and that very-one of a kind creamy, milky flavour. However, besides my new love affair/obsession that I obtained in dessert class, I also learnt the art behind it. How to keep the phyllo nice and crispy, the ideal way to pour the syrup, and also how to perfect the heavenly cream filling. It has now become my sweet specialty.
… Following it’s name, I made the galaktoboureko in small individual bourekis, in which I squeeze them into a pan. I prefer this from the traditional triangular pieces where the cream oozes out. As for the cream? I make it thick, not too sweet and with a strong lemony scent and smooth texture. All these ingredients are combined to perfection, with a thick aromatic syrup that invades each and every hidden corner of the galaktoboureko.
There are 3 secrets for a good galaktoboureko. For the custard, you need a good quality semolina ( I prefer the thin semolina from Agiou Georgiou Mills ) and the freshest eggs you can find. In order to get the phyllo just right, so it’ll remain crispy, the galaktoboureko needs to be put in the refrigerator for 2 hours before it goes in the oven for baking. This way the butter hardens, thus giving the phylo the amazing crispy texture that rocks your world with a sweet, crispy crunch with each bite!
After lent, the galaktoboureko is the ideal dessert for you to enjoy!
Portions: 30-50 bourekis, Prep time: 1 & 1\2hours, Baking time: 50’, Waiting time: all night
- 1\2 cup ( 90gr ) thin Mili Agiou Georgiou semolina
- 1 pack of phyllo crust
- 1 liter of fresh milk
- 2 spoonfuls of rice flour
- 4 eggs
- 1 cup of sugar
- 1 vanilla powder or vanilla bean
- lemon zest from 1 lemon
- 2 spoonfuls of butter ( from cow’s milk ) and 200gr of melted butter
For the syrup
- 350ml of water
- 650 gr of sugar
- 1 cinnamon stick
- lemon peels
1. Place all the ingredients for the syrup in a pot, and boil for 10 minutes and set aside.
2. In another medium sized pot add the milk, sugar, the vanilla, and the lemon zest on low heat and let it warm up well constantly mixing with a whisk.
3. Mix the 2 eggs, 2 yolks, the semolina and the rice flour in another bowl. Mix well.
4. As soon as the milk is nice and warm, add it slowly into the bowl with the eggs while beating the mixture constantly.
5. Place the mixture in the same pot again on low heat and keep stirring with a whisk until it boils and thickens. As soon as it boils, pour in the butter and remove from heat.
6. Cut the phyllo in the middle (vertically). Butter up one layer of phyllo well and add 1 spoonful of cream on the edge of the phyllo. Now, roll the phyllo until the middle of the phyllo and close the two edges inwards. Continue rolling until you reach the end of the phyllo.
7. Squeeze the rolls into a deep, large sized, baking pan that you have buttered before hand. Bake for 50 minutes in preheated oven in 180οC.
8. Remove the galaktoboureko from the oven, and as it’s still hot, pour the cold syrup all over. Let it cool overnight and soak up the syrup.
The secrets of a Galaktoboureko
– Leave it in the fridge for two hours before baking. This is how it will become ( and remain ) crispy.
– Use butter from cow or sheep. Not oil or margarine.
-For the syrup to settle in nicely, the galaktoboureko needs to be very hot and the syrup needs to be cold. Or the opposite.