The best recipe for galaktoboureko with velvety cream, crispy leaves and syrup.
Waiting time: 1 hours
Execution time: 25 minutes
Baking time: 60 minutes
Servings: 20
Components
For the leaves
500 gr. baklava or Beirut leaf
200 gr. melted milk butter
For the syrup
500 g water
250 gr. granulated sugar
1 tc. honey
1 cinnamon stick
2 cloves
peel of 1 lemon
For the
500 ml of milk
500 gr. 35% fat cream
100 + 100 gr. granulated sugar
2 eggs
1 vanilla extract
25 gr. caster pounder
100 gr. fine semolina
50 gr. dairy butter
Execution method
For the syrup
In a saucepan put all the ingredients for the syrup except the honey.
Stir until it boils. Do not stir again from the time the boiling starts.
Boil on low heat for 5 minutes.
From the time they boil, add the honey and remove from the heat, stir lightly and set aside to cool the syrup.
For the
In a saucepan, put 250 ml of milk (from 500 ml), the cream in 100 gr. sugar and allow the mixture to heat over low heat, stirring with a whisk.
Put the caster pounder in a bowl. Add the remaining 250 ml of milk and mix well with a whisk to dissolve the caster powder.
In another bowl add the eggs, the remaining 100 gr. sugar, semolina and salt and beat with a hand mixer, fluff for a few minutes. Then add the mixture from the caster powder and stir to homogenize.
Just before the milk boils, add a little warm milk to the egg mixture and stir to warm the eggs a little and dilute.
Pour the mixture back into the pot and return it to the heat. Continue stirring until the cream sets and starts to boil.
Once it thickens, remove from the heat and add the butter and vanilla extract. Stir with the wire to homogenize the ingredients and let it cool.
For assembly
Butter a shallow pan with a brush and sprinkle with 2 sheets, with melted butter but without the brush touching the sheet.
Spread the leaves on top of each other at the base of the pan and repeat the same process for the remaining 5 sheets.
Then pour in the filling. Turn our leaves from the inside and sprinkle with butter.
Repeat the same process with the other sheets.
Carefully place the last sheet on top and close the edges with our brush inwards.
Spread with butter well and place the milk pudding in the fridge for 1 hour to tighten.
Then, carve the milk pudding into 10 pieces.
Sprinkle the milk pudding with a little water
Bake in a preheated oven at 180 ° C in the air for about 60-90 minutes.
When it is ready, take it out of the oven and add little by little with a ladle the cold syrup that we prepared at the beginning.
Allow to cool and absorb all the syrup.
The best recipe for galaktoboureko with smooth custard cream, crunchy phyllo and syrup.
Waiting time: 1 hour
Preparation time: 25 minutes
Cooking time: 60 minutes
Servings: 20
Ingredients
500 g phyllo baklava or beirut
200g butter, melted
For the syrup
500 ml water
250g granulated sugar
1 tsp honey
1 cinnamon stick
2 whole cloves
the rind from 1 lemon
For the cream
500 ml milk
500 g fresh cream 35% fat
100 + 100 g granulated sugar
2 eggs
1 tsp vanilla extract
25 g custard powder
100 g fine semolina
50 g butter
Method
For the syrup
In a pot, add all the ingredients for the syrup except honey.
Stir until it comes to a boil. Do not stir again from the time the boiling starts.
Place over low heat for 5 minutes.
As soon as it comes to a boil add the honey and remove it from the heat.
Mix gently and let the syrup cool.
For the cream
In a pan, add 250 ml of milk (500 ml), 100 g of cream, 100 g of sugar and allow the mixture to boil over low heat by stirring with a wire.
In a bowl add the custard powder. Add the remaining 250 ml of milk and stir well to dissolve the custard powder.
In another bowl, add the eggs and the remaining 100 g of sugar, semolina and salt and beat with a mixer to become very fluffy.
Then add the mixture of custard powder and stir until homogenized.
When the milk is boiled, add some warm milk to the egg mixture and mix to warm the eggs.
Pour the mixture into the pan and return it to the heat. Stir until the cream thickens and begins to boil.
Once the cream thickens, remove it from the heat and add the butter and vanilla extract. Stir to homogenize the ingredients and allow to cool.
For the assembling
Brush a baking pan with some of the melted butter and drizzle 2 sheets of a phyllo dough with butter. Do not brush the butter straight on to the phyllo, drizzle it from above.
Spread the sheets one at another on the base of the pan and repeat the same procedure for the remaining 5 sheets.
Spread the cream on top and turn in the phyllo that is hanging over the edges. Drizzle with butter.
Repeat the same procedure with the remaining phyllo dough.
Spread the final sheet on top and close the edges with the brush pastry inwards.
Brush the final sheet with a butter and put the galaktoboureko in the fridge for 1 hour to tighten.
Score the top of the galaktoboureko into 10 pieces.
Drizzle the galaktoboureko with water.
Bake in a well-preheated oven at 180 ° C in air for about 60-90 minutes.
When it is ready, remove it from the oven and pour the cold syrup.