Galaktoboureko

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   Prepare the syrup first by combining the granulated sugar, water, lemon juice, cinnamon stick, and orange peel in a medium saucepan.

2. 2

   Bring the syrup mixture to a boil over medium-high heat, stirring until the sugar dissolves.

   Uns 5 min

3. 3

   Reduce the heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat and let it cool completely.

   Uns 15 min

   Nota de cuina: The syrup must be cold when poured over the hot galaktoboureko to prevent the phyllo from becoming soggy.

4. 4

   Preheat your oven to 175°C (350°F).

   Uns 10 min

5. 5

   For the custard, heat the whole milk and granulated sugar in a large saucepan over medium heat until it simmers.

   Uns 5 min

6. 6

   Gradually whisk in the fine semolina, stirring constantly to prevent lumps.

   Uns 2 min

7. 7

   Continue cooking and stirring for 5-7 minutes until the mixture thickens to a pudding-like consistency.

   Uns 7 min

8. 8

   Remove the custard from the heat and stir in the egg yolks, vanilla extract, and lemon zest until well combined.

   Uns 2 min

9. 9

   Lightly grease a 9x13 inch (23x33 cm) baking dish with some of the melted unsalted butter.

   Uns 1 min

10. 10

    Lay one sheet of phyllo dough in the baking dish and brush generously with melted butter. Repeat this process for half of the phyllo sheets, layering them carefully and buttering each one.

    Uns 10 min

    Nota de cuina: Keep unused phyllo covered with a damp cloth to prevent it from drying out.

11. 11

    Pour the prepared semolina custard evenly over the layered phyllo.

    Uns 1 min

12. 12

    Cover the custard with the remaining phyllo sheets, brushing each layer with melted butter as before.

    Uns 10 min

13. 13

    Use a sharp knife to score the top layers of phyllo into serving-sized pieces, being careful not to cut all the way through to the custard.

    Uns 2 min

    Nota de cuina: This helps the syrup penetrate evenly and makes serving easier.

14. 14

    Bake for 45-50 minutes, or until the phyllo is golden brown and crispy.

    Uns 50 min

15. 15

    Immediately upon removing the galaktoboureko from the oven, slowly pour the cold syrup evenly over the hot dessert.

    Uns 1 min

    Nota de cuina: The sizzling sound indicates the syrup is being absorbed properly.

16. 16

    Allow the galaktoboureko to cool completely and rest for at least 2 hours to fully absorb the syrup and set.

    Uns 2 h

    Nota de cuina: Resting is crucial for the best texture and flavor.