Cypriot galaktobourereko

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

For the syrup

For the

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

For the cream

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.