Milk pie. Galaktoboureko is at its best eaten fresh, preferably when it is still warm, but is still good the next day. No need to keep it in a refrigerator unless the weather is particularly hot.
- Serves 8 persons!
- 7 eggs
- 230 g caster sugar
- 100 g semolina
- 850 ml creamy milk
- 1 vanilla pod, or 3-4 drops vanilla extract
- 30 gr. unsalted butter
- Bring the milk with the vanilla pod to the boil gently, (if you are using vanilla extract do not add it yet).
- Withdraw from the heat, take the vanilla pod out and gradually add the semolina to the milk while stirring continuously with a wooden spatula.
- Return to a gentle heat and cook for about 5 minutes, stirring continuously, until the mixture has thickened.
- Take off the heat, mix in the butter and let it cool for 10 minutes.
- Beat the eggs with the sugar untit they get pale and fluffy and gradually add to the cooled mixture while stirring.
- If using vanilla extract add it at this stage.
- Return to a gentle heat for a further 2-3 minutes, stirring continuously, then withdraw from the heat.
- While working with the pastry, stir the mixture occasionally to prevent a crust forming on top.
- Butter a roasting dish approximately 39 x 28 x 20 cm.
- Prepare the phyllo pastry and fill in exactly the same way as described in cheese pie.
- Bake in a preheated oven, gas mark 4 / 350°F / 180°C, for 45 minutes until pale golden.
- Take out and cool for 10 minutes while you make the syrup.
- Dissolve the sugar in the water, add the aromatics and lemon juice and boil gently for 5-7 minutes until slightly thickened.
- Let the syrup stand for 5 minutes, then remove the aromatics and slowly pour all over the galaktoboureko.
- Once the syrup has been absorbed, cut and serve.
- You may, if you like, replace the vanilla with cinnamon and nutmeg powder.
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