If you can get past the tongue twister name, Galaktoboureko (gah-lahk-toh-BOO-reh-koh) may easily become your favorite Greek pastry. This dessert is right up there in the Baklava and galaktoboureko category. Since then I have made it dozens of times and everybody just loves it. Learn how to make galatopita — a Greek pie made with a milk and semolina custard. Preparation. The topping creates a sort of caramel on top of the galatopita. This site uses Akismet to reduce spam. Galatopita Method. There is often debate about which one is better! (see note 1). Honestly, I used to think that galaktoboureko, a Greek custard phyllo pie that … Galaktoboureko is Greece’s famous custard pie made from semolina, layered in crispy pastry, then soaked in a lemon syrup! Get full Galaktoboureko Recipe ingredients, how-to directions, calories and nutrition review. The name for this dessert comes from the Greek word gala, which means milk, and the Turkish word bourek, which means pastry. I'm neutral on that one! Traditional Greek Galaktoboureko Greek Custard Pie with Syrup. Pour milk into a large saucepan, and bring to a boil over medium heat. Rate this Galaktoboureko recipe with 3 quarts milk, 1 tsp vanilla, 1 lb phyllo dough, 1 1/2 cups farina or 1 1/2 cups cream of wheat, 1 1/2 cups sugar, 12 large eggs, 1 lb unsalted butter, 2 cups sugar, 1 cup water, lemon slice, 1 cinnamon stick Galaktoboureko is a type of dessert that comes from Greece. Galatopita is one of the most "irresistible" Greek desserts served in Greece. Allow the pie to rest and cool completely before serving. You may find that it goes darker in certain places during cooking. It's creamy, dreamy and just plain delightful. Add sugar, vanilla extract and the lightly beaten eggs. in Astoria, Queens, New York, was a happening place. The Athenians would visit there (and I use past tense as with the price of petrol and the economic crisis it’s no longer feasible) for their Sunday afternoon drive, just to eat galaktoboureko or in the evenings to enjoy food in their tavernas. I'm neutral on that one! Required fields are marked *. This dish differs from similar desserts in that it is assembled before the ingredients are fully cooked and baked so that the custard and the pastry finish cooking at the same time. To make this Galaktoboureko recipe, start by preparing the syrup.Into a small pan add the sugar, the water and lemon zest (and a cinammon stick) and bring to the boil.Let it simmer for about 5 minutes, until the sugar has dissolved; remove the pan from the stove, add the honey and stir.Leave the syrup aside to cool completely. To temper the eggs, we need it to be simmering. In Greece, we mostly have it for breakfast.It’s a pretty fulfilling dessert to serve after a meal (unless you only have a tiny piece). For the Custard 6 oz. It will produce a taller galatopita — please adjust the baking time accordingly. Very impressive and it is good for a crowd. Remove from the heat. I got this recipe for galaktoboureko (semolina-based custard in filo) several years ago from my friend, Georgia, who owned a pastry shop. And bonus points if you like baking too! There is often debate about which one is better! (see note 2). Full nutritional breakdown of the calories in Galaktoboureko based on the calories and nutrition in each ingredient, including Phyllo Dough, Granulated Sugar, Milk, 1%, Semolina, enriched, Egg, fresh, whole, raw and the other ingredients in this recipe. Finally, add the 4th one then add the semolina pudding into the phyllo-lined dish. Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo, sprinkled with melted butter, filled with the most creamy custard and bathed in scented syrup. Turkish Laz böreği is made with a type of pudding called muhallebi instead of semolina custard. In order to make the custard, the milk is heated until it boils. Pour milk into a large saucepan, and bring to a boil over medium heat. The cream will quickly absorb the hot syrup leaving room for more. Typically, the syrup is flavored with orange or lemon juice and peels, adding tartness to this sweet dessert. If you don't have the same sized baking dish use a 25 cm x 35 cm baking dish. 30' Ηands on. The semolina, which is a course wheat flour, is then stirred in. Related: If you like creamy desserts make my rizogalo - it's a showstopper! For the galaktoboureko: Line a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish with a phyllo sheet, coat it with melted butter, then do the same with other 2 sheets. Nov 9, 2020 - Follow this board for easy & healthy authentic Greek dessert recipes to make at home. Rub liberally with butter and sprinkle a few tablespoons of semolina flour to coat the base and sides of the dish. It will produce a taller pie — please adjust the baking time accordingly. Just place a piece of aluminium foil over that part. SEE A GALAKTOBOUREKO RECIPE VIDEO BELOW: Bake in the oven for 45-50 mins. Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Otherwise, you will end up with scrambled eggs! Your email address will not be published. Fox Last Modified Date: August 29, 2020 . Sprinkle in the semolina and salt, and whisk continuously to ensure that no lumps form. Once the milk and flour have cooled slightly, the eggs and sugar are added, and the custard is cooked over low heat until it thickens slightly. Add the sugar and stir until dissolved. Repeat this step 2 more times and pour the tempered mixture back into the milk. I consider Greek food to be the best food in the world. Preparation. Pour over the galatopita and brush, ensuring it covers the whole pie. You may wish to check these out: Your email address will not be published. What Are the Best Tips for Greek Cooking? Leave the Galaktoboureko aside to cool down and then cut into pieces and serve. Galaktoboureko (Greek: γαλακτομπούρεκο, Turkish: Laz böreği is a Greek and Turkish dessert of semolina custard baked in filo. See more ideas about Greek desserts, Bougatsa recipe, Dessert recipes. DIRECTIONS. Preheat oven to 350°F. Always served warm sprinkled with lots of icing sugar and cinnamon. Galatopita, which means milk pie, is a very simple Greek traditional pudding cake which dates back to antiquity and was made with simple ingredients such as milk, eggs, flour, honey and cinnamon. C.B. I hope that everyone enjoys it as much as we do. Greek custard pie - Galaktoboureko. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After Galaktoboureko has reached nearly room temperature, but still slightly warm, drizzle syrup over top, making sure that it is evenly covered. Your dessert will be bathed in the syrup. What Are the Different Types of Greek Pastries? Everyone has their own tips and tricks to making the perfect Galaktoboureko and today we share famous Greek chef Aki Petretzikis’ version of this all-time favorite traditional Greek dessert!. Heat the milk and sugar on medium heat. When serving, it's best to top each slice with a sprinkling of cinnamon and icing sugar. Pour the custard into the prepared baking dish. Galaktoboureko can also be made by placing a layer of custard between two layers of phyllo or by placing the custard on top of the phyllo and then rolling it, wrapping the filling within the pastry. Lightly grease a 20cm/8in springform cake tin. The milk used is also a very significant factor. Preheat the oven to 180C/160C Fan/Gas 4. 100' Cook Time. Butter and vanilla are then stirred in to add richness and flavor to the custard. It is made from custard that is layered between sheets of phyllo pastry. This Greek dessert also shares some similarities with galaktoboureko — a Greek custard pie encased in filo and drenched in sugar syrup. The dish is allowed to bake at a medium heat for about 45 minutes, after which the phyllo will be golden and crispy. Slowly add one ladle of the milk to the semolina mixture and whisk until well combined. From traditional Baklava, Galaktoboureko, Galatopita to Bougatsa recipe, you'll find your next dessert ideas to delight your whole family here!. (see note 3). It's a milk-based dessert and like many Greek desserts uses semolina flour to make a custard. In a large bowl combine the semolina, corn flour, eggs, lemon zest and vanilla. * Percent Daily Values are based on a 2000 calorie diet. Bubble the milk in a large heavy pot over low heat. Excludes meat, fish, mollusks. Though there is nothing wrong with the dish at this point, it is better when the pastry is crispy and the dish still warm. Ingredients: 2 litres of fresh milk 2 cups fine semolina 1 1/2 – 2 cups sugar (depending how sweet you want it) 1 tsp vanilla 5-6 eggs 5 filo sheets Method. How to Make 'Galatopita' (Amazing Greek Dessert) Vefa alexiadou recipe. If you don't have the same sized baking dish use a 25 cm x 35 cm baking dish. Then go ahead and empty the whole pot of syrup. Read More, Preheat your oven 180 deg C and prepare a 27 cm round shallow baking dish. In bougatsa the filling is a very thin layer. It is usually followed when someone is allergic to nuts. semolina (about 1 cup, plus 2 teaspoons) 1 1/4 sugar 2 1/4 cups milk 4 large eggs (separated) a knob of butter 2 … So Simple and so delicious. Vegetarian Diet. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. Whisk thoroughly to combine and set aside. When ready, pour the syrup over your Galaktoboureko little by little. In a medium bowl, whisk together the semolina, cornstarch, 1 … The galatopita is ready when it is puffed, and a skewer comes out clean. After the dish is baked, it can be topped with a simple syrup made from sugar and water. Combine sugar, water, lemon juice and honey into a medium sauce pan. Galatopita is made in Northern Greece. INGREDIENTS: Base Ingredients 9-10 sheets phyllo pastry (14 ounces) 1 cup butter. Sprinkle in the semolina, whisking constantly over very low heat. The word derives from two Greek words, literally meaning milk pie (gala=milk and pita=pie). Once made, galaktoboureko is best eaten on the same day. I first learned about ruffled milk pie from Vefa’s Kictchen, a substantial Greek cooking volume that first came out in 2009.A type of galatopita (“pie made with milk,” aka a baked custard pie), this is more striking in appearance than most due to wound and rumpled sheets of pastry, which also provide texture and crunch. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Learn how your comment data is processed. Galaktoboureko was one the most prized desserts. Nuts Free Diet. Be careful not to let the milk boil rapidly — allow it to come to a gentle simmer. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. This pastry is made from multiple layers of dough that have been rolled out until they are extremely thin. Stir and allow the custard to thicken (this can take up to 5 mins), add the butter and whisk again. This Greek custard pie is a divine combination of creamy custard and flaky phyllo dough that is baked to golden perfection then drenched with a lemon and orange infused syrup. When it's baking, the phyllo is able to puff up and become crispy because of all the air pockets between the sheets of dough. What Are the Different Types of Greek Sweets. It is made from custard that is layered between sheets of phyllo pastry. For the topping combine the egg, sugar and milk in a ramekin and whisk well. In a heavy pot, bring the milk to a boil. If you like Greek desserts, I have a selection of recipes on Souvlaki For The Soul. We all laughed and teased him until I found this delicious version which I'm … Great recipe for Galaktoboureko by Georgia. This Greek dessert also shares some similarities with galaktoboureko — a Greek custard pie encased in filo and drenched in sugar syrup. It will be a wonderful desert for '3id al fiter' كل سنة و انتم بي خير What Are the Different Types of Greek Desserts? The Spruce Eats / Teena Agnel. Let's leave the galaktoboureko vs galatopita … Heat milk in a large saucepan. Thus, galaktoboúreko should not be confused with bougatsa, which is also composed of semolina pastry cream between 2 layers of filo leaves. Continue stirring for about 30 minutes to form a delicious, thick custard. My son-in-law has been trying to replicate (for years) a childhood favorite his mother made -- milk pie! Bougatsa is a very crispy pastry dessert filled with a velvety custard cream. In a medium bowl, whisk together the semolina, cornstarch, 1 … It is popular in Rize and Artvin provinces in the Black Sea Region, home of many Laz people. Cook over medium heat and Bring to a boil for 10 minutes. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. Tempering the milk — I cannot stress enough not to boil your milk. About 5 minutes to read this article. Galatopita is another version … ruffled. A simple dish to assemble, galaktoboureko is popular in Greece and in other parts of the world, especially in regions where Greek immigrants have settled. Coat the phyllo margins with butter and flip them over the filling. In galaktompoureko the filling is thicker and also a bit more solid. Let's leave the galaktoboureko vs galatopita argument for another day. The latter is denser, thinner and not soaked with syrup. Ingredients Add ½ cup butter, the corn starch, and the cream of Wheat Increase the heat to medium and whisk constantly for 10 to 12 minutes until thick. After all these years it is still a family favorite. Once the custard has cooked, take the saucepan off the heat. It's also made with filo pastry, but I'm opting for a version of galatopita made without filo. This dish differs from similar desserts in that it is assembled before the ingredients are fully cooked and baked so that the custard and the pastry finish cooking at the same time. The custard will, after a couple of hours, make the phyllo dough soggy. The basis for galaktoboureko is a custard made from milk, sugar, eggs, semolina, butter, and vanilla. Our row house on Steinway Street and Ditmars Blvd. In this vid I you how to make the most delicious Greek galaktoboureko. In order to assemble galaktoboureko, the thickened custard is layered between sheets of phyllo. A close relative of galaktoboureko—that is distinguished by the use of phyllo sheets—classic Greek galatopita combines semolina, milk, eggs, butter, and sugar into a creamy, custard-like treat.Often enriched with citrus zest (and wrapped in pastry in some regions), galatopita is baked until golden-brown and is typically garnished with a sprinkle of powdered sugar or cinnamon. 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York, was a happening place heavy pot, bring the milk used is also a very significant factor syrup! Used is also a very thin layer instead of semolina flour to coat the and. Aluminium foil over that part Baklava and galaktoboureko category can take up to 5 ). Bit more solid for 5 to 6 minutes, after a couple of hours, make the phyllo dough.. There is often debate about which one is better whisk continuously to that. To let the milk to a gentle simmer for another day in the semolina mixture and continuously. Baking dish use a 25 cm x 35 cm baking dish use 25! Recipe for galaktoboureko by Georgia from two Greek words, literally meaning milk pie and water, thick.... Bowl combine the semolina, butter, and bring to a boil dessert... Is thicker and also a bit more solid dough that have been out...