Galaktoboureko desserts recipes

 
Galaktoboureko desserts recipes
    Ingredients


    1L (4 cups) milk
    110g (1/2 cup) white sugar
    185g (1 cup) semolina
    4 eggs
    2 x 20g pkts vanilla sugar
    2 teaspoons finely grated lemon rind
    12 sheets filo pastry, halved crossways
    75g butter, melted

Sugar syrup

    450g (2 cups) white sugar
    500ml (2 cups) water
    2 tablespoons fresh lemon juice
    1 x 7cm cinnamon stick
    6 whole cloves
    1 strip orange peel

Galaktoboureko desserts recipes
    Method

    Step 1

    Preheat oven to 180°C. Bring milk and white sugar just to the boil in a saucepan over medium heat. Gradually add the semolina in a thin steady stream, stirring constantly with a wooden spoon. Reduce heat to low. Cook, stirring, for 3-5 minutes or until mixture is smooth and thickens slightly. Remove from heat and set aside for 15-20 minutes to cool slightly. Gradually add the eggs, 1 at a time, beating well after each addition until well combined. Add the vanilla sugar and lemon rind and stir until well combined.
    Step 2

    Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Place 1 filo sheet in the base of a 24 x 30cm (base measurement) ovenproof dish and brush with a little melted butter. Top with another filo sheet and lightly brush with melted butter. Repeat with another 10 filo sheets and melted butter to make a 12-sheet stack.
    Step 3

    Pour semolina mixture over the filo in dish. Continue layering with remaining filo sheets and half the remaining melted butter to make another 12-sheet stack on top of the semolina mixture. Use a small sharp knife to score top of galaktoboureko into 16 squares. Brush with the remaining melted butter. Bake in oven for 45 minutes or until golden.
    Step 4

    Meanwhile, to make sugar syrup, place the sugar, water, lemon juice, cinnamon, cloves and orange peel in a saucepan and stir over medium heat until sugar dissolves. Bring to a gentle simmer and cook, without stirring, for 10 minutes or until syrup thickens slightly. Strain syrup and discard cinnamon, cloves and peel.
    Step 5

    Cut through marked lines on top of galaktoboureko. Pour over the hot syrup and set aside for 30 minutes to stand. Serve warm or at room temperature.

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5/28/2016 02:21:00 AM