How does it stand out and how do you make a good Galaktoboureko?
Everything plays its role, even the size or material of the baking pan, the quality & quantity of its ingredients, the buttering, the time, the baking, and the syrup as much as are equally important to the success of the dessert. My version is «cold syrup ↔ hot sweet».
Please follow the step-by-step steps below and make this excellent Galaktoboureko all-weather, craving & disposition. A sweet passepartout that is!
Yours!
Everything plays its role, even the size or material of the baking pan, the quality & quantity of its ingredients, the buttering, the time, the baking, and the syrup as much as are equally important to the success of the dessert. My version is «cold syrup ↔ hot sweet».
Please follow the step-by-step steps below and make this excellent Galaktoboureko all-weather, craving & disposition. A sweet passepartout that is!
Yours!
| work: 2h:00′ | time: 3h:00′ | easy: |
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Announcement Book Release
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Ingredients (∼16-20 servings)
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In a bowl, mix the semolina, cornstarch, half the amount of sugar and a pinch of salt. We mix. |
Put the milk in a saucepan to boil. Almost immediately pour the semolina mixture while mixing with quick movements. |
In another bowl, pour the remaining half of the sugar that we reserved and break the eggs into it. Beat them well until they thicken and pour them into the cream of the pot. By beating the eggs well, their smell is eliminated. Stir regularly if not constantly. |
When it becomes a thick cream, and it starts to emit the first jets of steam, remove it from the heat and add the 50 grams of butter. Mix well. Let it cool enough. |
In a well-buttered 28x38 cm metal baking pan, lay out half the airy, light and well-buttered sheets, so that they protrude from the edges of the pan. Pour in the warm cream, not hot. Turn the protruding sheets over the cream. |
Cover with the remaining sheets, buttered and folded in half until finished. With a plastic spatula, push vertically the sheets that stick out on the sides of the pan so that they are well inserted. We butter them again. Cut the surface of the Galaktoboureko into wide longitudinal strips and pour over the rest of the butter, if there is any left over. |
Bake in a preheated oven at 180℃, 356℉, Gas Mark (4.2) with air oven about 50′-60′, until its surface is red. We take it out of the oven and place it on the workbench on a wire rack and while it is still hot, we pour its syrup over it. Let it cool & serve. |
The Syrup
In a small pot stainless steel, put all the ingredients of the syrup, with the juice and the peel of the lemon, removed with the peeler.
Boil on low heat for 7′-8′. Set aside the syrup, which we will use to sprinkle the Galaktoboureko when the pan comes out of the oven.
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Author Zambia G. Sifaki
