Crete tourist guide

Components

(for a sheet with dimensions of at least 20x30 cm)
• 200-250 g of filo pastry
• about 110-120 g butter

filling:

• 170 g fine semolina
• 250 g sugar
• 1l milk
• 4 eggs
• spoon of butter
• 2 teaspoons vanilla extract

syrup:

• 450 ml of water
• 400 grams of sugar
• 2 tablespoons of honey
• 1 lemon peel
• ½ lemon juice
• 1 orange peel
• cinnamon stick

1. The preparation of this dessert should start with the syrup. We add water, sugar, grated lemon peel (or orange) and a cinnamon stick to a small pot. Bring to a boil and then cook for about 5 minutes until the sugar is completely dissolved. Then remove the pot from the fire, add honey and after mixing, leave the syrup to cool completely.

2. To make the filling more fluffy, the yolks should be separated from the proteins instead of adding the whole egg. Proteins together with 50 g of sugar are beaten to a stiff and shiny foam. In the second bowl, beat yolks with 50 g of sugar for about 5 minutes. This mass should be thick and foamed.

3. To the mixture of egg yolks and sugar, gradually transfer the beaten egg whites and each time gently stir with a spatula.

4. Pour the milk into the pan, the rest of the sugar and bring to a boil. Just before the milk boils, reduce the heat, slowly add semolina and vanilla extract. Stir constantly with a whisk so that the mass is creamy and without lumps. Finally, remove the saucepan from the fire, add a tablespoon of butter and mix again.

5. Combine two mixtures prepared above: milk with semolina and previously mixed egg whites with yolk foam. Mix the whole thoroughly.

6. Melt the butter and start preparing the filo pastry. The bottom and sides of the sheet are laid out with 5 layers of dough, each layer greased separately with melted butter. Put the pre-prepared mass on the dough, smooth the surface and fold the edges of the filo pastry into the center. On top, we put another four layers of filo each one with butter lubrication.

Przygotowanie syropu

Surowe jeszcze galaktoboureko

Po upieczeniu polewamy syropem

7. The top layer of filo can be gently cut with a sharp knife into squares, thanks to which it will be easier to cut the galactoboureko after baking. However, this is not necessary, because after soaking with syrup crisp filo soaks and becomes quite soft.

8. Galaktoboureko baked in an oven preheated to 160 degrees C for about an hour. It is important that the filo is golden. If necessary, you can extend the cooking time a bit.

9. After baking, the hot galactoboureko should be soaked with slowly prepared and cooled down syrup. After sowing, leave the dessert preferably overnight, so that the syrup is well absorbed. Galaktoboureko can be stored in the fridge for a few days.