RECIPES & MORE. ENJOY

Would you like me to cook for you?

LEARN MORE
Search for recipes:

Galactobouriko

recipes

This is by far my favourite Greek desert. It is really rich and sweet and the best way to have it is warm. This is not my recipe, but there is nothing I could fault with the recipe from Akis Petretzikis. The secret for success in this recipe is the quality of the butter, the eggs and the filo pastry.

Ingredients

For the syrup

  • 800 grams granulated sugar
  • 450 grams water
  • zest of one lemon in strips
  • 1 cinnamon stick
  • 75 grams of honey

For the custard filling

  • 170 grams fine semolina
  • 200 grams granulated sugar, divide into 2 parts (100+100)grams
  • 500 ml double cream
  • 500 ml whole milk
  • 4 medium sized eggs
  • 100 g butter
  • 1 teaspoon vanilla extract or 2 packets of vanilla powder
  • Pinch of salt

For the construction

  • 220 g butter, melted
  • 2 packets filo pastry (circa 20 thin sheets)

Method

  1. You need to start with the syrup. 
  2. Put the sugar, water, cinnamon and lemon zest (in strips) in a pot and bring to a boil 
  3. Once it begins to boil, remove from the heat and add in the honey
  4. Put aside as it needs to cool down completely before you use it
  5. For the custard, beat your eggs with 100 grams sugar in a mixer until it becomes fluffy 
  6. Move the mixture into another bowl, until later 
  7. Put the cream, the milk, the sugar and the salt in a medium sized pot and heat it up
  8. Once you see the first bubble, add in the semolina and stir with a whisk until it thickens and your whisk leaves mark in the cream
  9. Then remove from the heat and add progressively the butter
  10. Then pour the mixture into the bowl you had the egg mixture previously and mix for 3-4 minutes to allow it to cool down a bit
  11. Once it is cooled down, add the egg mixture into the custard and fold it using a spatula
  12. Now apply plenty of your melted butter on a 25×35 or 35×40 cm tray and start placing your filo sheets, overlapping the sides of your tray
  13. Sprinkle some butter between each layer (avoid to touch the filo with the brush). 
  14. Once you used about 10 sheets, pour in the cream and fold the corners as shown below
  15. Now continue with the rest of the sheets 
  16. when you reach the last one score your pieces (10-12) 
  17. pour the remaining of the melted butter on top. 
  18. Place in a preheated oven at 160 Celsius and bake for about an hour to hour and a half until the sheets have become golden brown and crispy 
  19. As soon as it comes out of the oven, use a ladle and slowly add the syrup on top of the Galaktobourico. It might seem like a lot, but use it all
  20. Allow at least 45 minutes for it to rest before you cut the first piece. Once it is completely cold you can refrigerate for up to a week.
ENJOY

Syrup

Syrup

Egg mix

Egg mix

Custard mix

Custard mix

Folding custard with egg mix

Folding custard with egg mix

Building of Galactobouriko

Building of Galactobouriko

Scoring of Galactobouriko

Scoring of Galactobouriko

Comments

Would you like me to cook for you?

You can actually hire me as your chef for that special occasion!

I will design a menu based on your preferences and occasion. All the ingredients will be sourced by me and will be fresh and organic where possible.

On the day of the event, i will arrive at your home and will do all the appropriate preparations for the meal. Depending on the menu i might need to be there a few hours earlier.

During the meal i will serve the dishes or prepare the buffet. Once the meal is complete, i will clear the dishes, clean the kitchen and then leave. Discreetly.

You can count on me for:

Dinner Parties

Celebrations

21st and 18th Parties

Kids parties

Cooking lessons

Barbeques

So, contact me and let's make that special occasion, really special!

CLICK HERE FOR CONTACT INFO

Hand crafted with by P.MAMAIS