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Galaktoboureko
Traditional and wonderful

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Galaktoboureko

Ingredients

For 12 pieces
FOR THE STUFFING
12 Crust sheets
2.250 ml fresh milk
900 gr sugar
3 eggs fresh
150 gr Fine semolina
150 gr butter
lemon zest
3 gr Vanilines
FOR THE SYRUP
2 kg sugar
1200 ml water
750 ml glucose
half Lemon in slices
1 Cinnamon stick
100 gr butter
  • Difficulty: Medium

Ingredients

  • For 12 pieces

  • FOR THE STUFFING

  • FOR THE SYRUP

Narration

The sweet that characterizes greek traditional pastry, galaktoboureko which has many variations of recipes that circulate a lot. We have obtained a professional recipe from our friend Alexandros Kritsantonis, a famous confectioner professor in many confectionery schools. Rich and aromatic cream  with fresh milk wrapped in a phyllo sheet like a flute next to peanuts and cinnamon.

Authentic flavor, a miracle that will excite both young and old.

The recipe is yours … It will definitely excite you.

 

Traditional Galaktoboureko

From Alexander Kritsantonis, executive pastry chef, confectioner’s professor

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Steps

1
Done

Put the water with the sugar in a pot in the fire, and stir gently until the mixture is boiled.

2
Done

Then add the glucose and let it boil while adding the flavourings.

3
Done
2 h

Let the syrup cool down and then put it in the refrigerator for 2 hours.

4
Done

We weigh all the ingredients.

5
Done

Beat the eggs with sugar with the wire whisk until they foam.

6
Done

Heat the milk in order to make the two mixtures reach the same temperature, continuing until the mixture is warm.

7
Done
12-15 '

Add the semolina and stir until the cream is thickened in moderate heat for 12 to 15 minutes, then remove it from the fire.

8
Done
45 '

Then add the flavorings, butter, vanilla and lemon zest and let it cool for 45 minutes.

9
Done

Fold one sheet in two, we butter it and place the filling to form a flute.

10
Done
35-40 '

Bake in a well preheated oven at 190 ° C for 35-40 minutes (depending on the oven and always with our supervision).

11
Done

Finally, we are covering our hot sweet with the cold syrup.

Taste Driver

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