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Traditional Galaktoboureko (custard filled pastry)
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Traditional Galaktoboureko (custard filled pastry)

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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
  • Medium

Ingredients

  • For 12 pieces

  • FOR THE STUFFING

  • FOR THE SYRUP

Directions

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Traditional Galaktoboureko (custard filled pastry)

The sweet that characterizes our traditional confectionery and the recipes that circulate many. We obtained the 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 sheet like a flute next to peanuts and cinnamon.

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

The recipe is yours… It is sure to excite you.

Traditional Galaktoboureko (custard filled pastry)

By Alexandros Kritsantonis, executive pastry chef, pastry school professor

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.

Sissy N.

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