Galaktoboureko

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

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.

   Ca. 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.

   Ca. 15 min.

   Kokkens note: 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).

   Ca. 10 min.

5. 5

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

   Ca. 5 min.

6. 6

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

   Ca. 2 min.

7. 7

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

   Ca. 7 min.

8. 8

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

   Ca. 2 min.

9. 9

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

   Ca. 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.

    Ca. 10 min.

    Kokkens note: 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.

    Ca. 1 min.

12. 12

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

    Ca. 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.

    Ca. 2 min.

    Kokkens note: 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.

    Ca. 50 min.

15. 15

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

    Ca. 1 min.

    Kokkens note: 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.

    Ca. 2 t.

    Kokkens note: Resting is crucial for the best texture and flavor.