A Festive Galaktoboureko! Instead of putting phyllo and cream to the pan in the traditional way, we make them rolls -individual portions- for easy and beautiful effect in serving. It can easily be the closing of a cheerful, festive meal with friends, offering them sweet rolls.
The Galaktoboureko -milk pie- with the delicious Pastry Cream and the syrupy Pastry Sheet has, almost everywhere, only friends, if you belong to them, make the Galaktoboureko in rolls, for even greater enjoyment.
The Crust -Phyllo Pastry Sheets- embraces the cream, absorbs the lemony syrup, and remains crisp and just the right amount of syrup, thus creating a pleasant contrasting texture to its creamy interior.
Yours!
The Galaktoboureko -milk pie- with the delicious Pastry Cream and the syrupy Pastry Sheet has, almost everywhere, only friends, if you belong to them, make the Galaktoboureko in rolls, for even greater enjoyment.
The Crust -Phyllo Pastry Sheets- embraces the cream, absorbs the lemony syrup, and remains crisp and just the right amount of syrup, thus creating a pleasant contrasting texture to its creamy interior.
Yours!
| work: 40′ | time: 1h:15′ | medium: |
Ingredients (16-18 rolls)
|
Syrup
First boil all the ingredients of the syrup in a saucepan on medium-high heat for ~8 minutes from the time they start to boil. Leave aside to cool completely. |
 In pot off the fire add the milk, semolina and corn flour. Stir with whisk to dissolve the cornflour. In addition to medium-sized bowl, lightly beat the eggs with sugar. |
 Pour the beaten eggs into the pot with milk. Mix. Place the pan on a medium heat and stir constantly until the ingredients are thickened and become cream. |
 Once you see the first boiling withdraw the saucepan from the heat. Pour the lemon zest and butter. Mix the butter to melt. |  Empty the contents of the pot in a bowl and cover with transparent film in contact with the cream. Leave aside to cool. |
 Spread the filo on the work surface and cut to three across. Stack the cut strips together. Take the 2 first leaves and butter intermediate and above. |  We put a solid tablespoon cream on the bottom narrow side of the lane. Fold once to cover the filling and fold inward the two long edges of the strip. |  Butter again and roll gently, without tighten, until the end of the filo. |
 Place the rolls in a row next to one another in a well-greased refractory oven pot, with the union downwardly. |
 When you run out of filo and put the rolls in a pyrex, butter them well on top and intermediate. |
 Bake at 175°C (347°F, Gas:3.9) for 35'-40' or until they get golden yellow color up & down. Remove the pan from the oven and pour the cold syrup. Allow the rolls to absorb as they get cold. |
You should not over boil the cream, you want it to stay soft and velvety, and it will be baked in the oven.
The filo pastry must be well buttered one by one and with very good quality butter to bring out the aroma.
The syrup in galaktomboureko should be more thick than other syrupy sweet to syrup thoroughly the rolls without soaking the filo.
And a festive and very practical secret, which will facilitate the days we have many meals preparations: Just prepare the rolls put them (uncooked) in the freezer and bake when needed, adding a few more minutes cooking.
