Cool the syrup completely
Cold syrup on hot pastry is absorbed without immediately boiling the just baked layers of filo until soft. Neither component should 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 draws into the hot pastry without softening the surface completely.
Total time
3 hr
Calories
410 kcal
Servings
16 servings
Difficulty
Advanced
Why this recipe works
Greek semolina pudding in crispy filo dough
Galaktoboureko is made from three textures: splintered filo dough, soft semolina cream and juicy syrup. To keep the eggs smooth in the warm cream, they are adjusted before stirring in. First, the syrup is boiled and completely cooled; when it hits the hot pastry, it is absorbed in a controlled manner.
Mediterranean Cuisine
Greek Recipes
Recipe
Galaktoboureko
Galaktoboureko encloses a soft semolina-vanilla cream with crispy layers of filo pastry and soaks the hot pastry in cold lemon syrup.
Ingredients
16 servings
Method
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1
Boil and cool syrup
Boil 300 g sugar, water, broad lemon zest and cinnamon. Cook gently for 5 minutes, add lemon juice and let cool completely. Remove the zest and cinnamon.
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2
Semolina Cream
Heat milk with 75 g sugar. Add semolina, stirring constantly, and cook over low heat for 5 to 7 minutes until the cream thickens considerably.
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3
Adapt eggs
Whisk the eggs with the remaining 75 g sugar until smooth. Slowly work in two layers of hot semolina cream. Remove the pan from the heat and stir the egg mixture back into the cream.
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4
Finish Cream
Stir in 50 g butter, vanilla and lemon grating. Cover the cream directly on the surface and let cool lukewarm for about 15 minutes.
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5
Layer the filo dough
Preheat the oven to 175 ° C. Grease a 25 x 35 cm mould. Place eight filo leaves in one layer and spread each thin with melted butter; let the edges protrude.
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6
Filling and closing
Fill in the cream and smooth it. Whisk in the edges of the dough. Place the remaining filo leaves individually buttered and gently push the edges inwards. Score the surface into portions without cutting until the cream.
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7
Bake and impregnate
Bake Galaktoboureko for 45 to 50 minutes until golden brown. As soon as you take out the cold syrup, pour it slowly and evenly over the hot pastry.
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8
Allow syrup to soak in
Leave to rest at room temperature for at least 60 minutes, then cut completely along the pre-scored lines and serve.
Kitchen know-how
Tips for Galaktoboureko
Cover the filo dough
Unused filo leaves dry in a few minutes. Store under a slightly damp, above a dry cloth during layering.
Variations
How to adapt this recipe
Replace lemon grating in the cream with finely grated organic orange zest. Continue to use a little lemon juice as acid for the syrup.
Grind two small tears of mastic finely with a teaspoon of sugar and stir them into 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 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 pastry made of buttered filo dough and a baked milk semolina egg cream with vanilla and citrus.
The temperature difference allows cold syrup to be drawn into the hot pastry without immediately completely softening the crispy surface.
The eggs may have been worked in too hot or too quickly. First, adjust the cream with a few layers and remove the pan from the heat when stirring.
Yes, but the filo dough is the crispest when freshly baked. Store in a cool place overnight and refrigerate for about 30 minutes before serving.
Due to the milk and egg cream, keep covered in the fridge and eat within three days. As a result, the filo dough gradually softens.
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