Cool syrup completely
Cold syrup on hot pastries moves in without boiling the freshly baked Filo layers immediately soft. Both components should not be hot at the same time.
Greek Recipe
Galaktoboureko
A milk cream made of fine semolina, egg, vanilla and lemon is baked between individually buttered filo leaves. Cold syrup then pulls into the hot pastries without completely softening the surface.
Total time
3 hr
Calories
410 kcal
Servings
16 servings
Difficulty
Advanced
Why this recipe works
Greek semolina pudding in crispy filo pastry
Galaktoboureko lives from three textures: splintering filo pastry, soft semolina cream and juicy syrup. So that the eggs remain smooth in the warm cream, they are adjusted before stirring. The syrup is cooked first and completely cooled; if it hits the hot pastry, it draws in controlled.
Mediterranean Cuisine
Greek Recipes
Recipe
Galaktoboureko
Galaktoboureko encloses a soft semolina vanilla cream with crispy filotey layers and waters the hot pastries with cold lemon syrup.
Ingredients
16 servings
Method
-
1
Cook syrup and cool
Boil 300 g of sugar, water, wide lemon peel and cinnamon. Cook quietly for 5 minutes, add lemon juice and let cool completely. Remove the peel and cinnamon.
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2
Start semolina cream
Heat milk with 75 g of sugar. Drain semolina with constant stirring and cook for 5 to 7 minutes at a small heat until the cream thickens.
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3
Matching eggs
Stir the eggs smoothly with the remaining 75 g sugar. Slowly add two kelles of hot semolina cream. Remove the pot from the stove and stir the egg mixture back into the cream.
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4
Fill the cream
Stir in 50 g butter, vanilla and lemon zest. Cover the cream directly on the surface and let cool for about 15 minutes.
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5
Coating of filo pastry
Preheat the oven to 175 °C top/bottom heat. Butter a shape of about 25 x 35 cm. Place eight filo leaves individually and apply each thinly with melted butter; leave to survive.
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6
Fill and seal
Fill in the cream and spread it smoothly. Beat in the overhanging edges of the dough. Place the rest of the filo leaves individually buttered and gently push the edges inside. Slice the surface in portions without cutting to the cream.
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7
Bake and water
Bake Galaktoboureko 45 to 50 minutes golden brown. Immediately after removing, pour the cold syrup slowly and evenly over the hot pastries.
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8
Allow syrup to move in
Leave to rest at room temperature for at least 60 minutes. Only then cut and serve completely along the pre-sliced lines.
Kitchen know-how
Tips for Galaktoboureko
Cover filo pastry
Unused Filo leaves dry in a few minutes. Store under a slightly moist, over a dry cloth during the layer.
Variations
How to adapt this recipe
Replace lemon zest in the cream with finely abraded organic orange peel. For syrup continue to use some lemon juice as acid.
Finely grind two small mastic tears with a teaspoon of sugar and stir in the cream together with the vanilla. Dose very sparingly.
Nutrition per serving
410kcal
51.0 gCarbohydrates
8.0 gProtein
19.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Galaktoboureko
It is a Greek syrup biscuit made of buttered filo dough and a baked milk-meat-egg cream with vanilla and citrus.
The temperature difference allows cold syrup to be pulled into the hot pastries without immediately softening the crispy surface.
The eggs may have been worked in too hot or too quickly. First, adjust with some kellen cream and remove the pot from the stove while stirring.
Yes, freshly baked, however, the filo pastry is on the crispest. Store cool overnight and temper for about 30 minutes before serving.
Due to the milk-egg cream covered store in the refrigerator and eat within three days. The filo pastry gradually becomes softer.
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