The Fella Twins
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Cypriot galaktobourereko

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Scented Cypriot milk pudding with fresh butter, rich cream and crispy leaves.

Execution time: 25 minutes

Baking time: 90 minutes

Servings: 20

Components

For the leaves

  • 500 gr. baklava or beetroot leaf
  • 200 gr. melted milk butter

For the syrup

  • 500 gr. granulated sugar
  • 250 g water
  • 1 tc. honey
  • 1 cinnamon stick
  • 2 cloves
  • peel of 1 lemon
  • 1 tbsp. rose water

For the

  • 500 gr. 35% fat cream
  • 500 g milk
  • 100 + 100 gr. granulated sugar
  • 2 eggs
  • 1 vanilla extract
  • 1 tbsp. rose water
  • 125 gr. island
  • 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 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 spread 2 buttered sheets on top of each other at the base of the pan.
  • Butter half of the remaining leaves and make them as an accordion and put them in the pan next to each other
  • Transfer the cream to the pan and spread it to cover the entire surface of the pan.
  • Cover with the other crumpled leaves, except for the 2 on which we put them spread out.
  • Put the leftovers in the pan with the brush and transfer the pan to the fridge for at least 30 minutes to freeze the leaves.
  • Carve the milk pudding and bake it in a well 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.


Cypriot galaktoboureko with fresh butter, rich cream and crispy phyllo.

Waiting time: 1 hour

Preparation time:  25 minutes

Cooking time:  90 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
  • 1 tbs rose-water

For the cream

  1. 500 ml milk
  2. 500 g fresh cream 35% fat
  3. 100 + 100 g granulated sugar
  4. 2 eggs
  5. 1 tsp vanilla extract
  6. 125 g custard powder
  7. 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, 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.
  • Allow to cool and absorb all the syrup.