Galaktoboureko (milk cake).
Galaktoboureko is a delicate dessert worthy of the gods of Olympus that will give you a heavenly delight.
Ingredients
| phyllo dough 15 sheets |
| melted butter 200 g |
| vanilla sugar 5 g |
| SYRUP: |
| sugar 1 cup |
| water 1 cup |
| lemon zest 1 tsp. |
| lemon juice 1 tsp. |
| cinnamon 1 stick |
| CREME: |
| milk 1 liter |
| semolina 120 g |
| sugar 1 cup |
| eggs 4 pcs |
| vanilla sugar 5 g |
| lemon zest 1 tsp. |
Instructions
Step 1
Prepare the syrup. Mix the sugar and water in a saucepan and cook, stirring, until the sugar is dissolved. Then add lemon zest and juice, cinnamon and simmer on low for 15 minutes. Afterwards, allow the syrup to cool.
Step 2
Prepare the cream. Lightly beat the eggs with a cup of milk. Mix the remaining milk in a saucepan with the sugar and heat to 60 degrees. Then thinly stream in the semolina and egg-milk mixture, stirring constantly with a whisk. Add vanilla sugar, lemon zest and bring the cream to a boil. Remove from the stove, stirring vigorously for a few seconds.
Step 3
Mix the melted butter with the vanilla sugar and brush each sheet of pastry. Then place 5 sheets of dough in three stacks. Place one stack on the bottom of the mold, cut the remaining two in half and hang over the sides. Spread out all the cream and close the pie with the pastry like an envelope. Make serving cuts and bake for 30 minutes at 200 degrees.
Step 4
Pour cold syrup over the finished and slightly cooled pie and send it to the fridge for 3 hours. Serve with lemon zest and garnish with mint.
