It’s purely traditional and 100% tasty. We went to Lidl Cyprus, got the right products and here we are, sharing with you the recipe for preparing the ultimate Galaktoboureko.
Layering the phyllo sheets: The key for the most flavourful Galaktoboureko is to use a good quality fresh butter to butter the phyllo sheets. The authentic Greek Galaktoboureko recipe calls for ‘galaktos’ butter made from a mix of sheep’s and cow’s milk, but if you can’t handle it’s very strong flavour, then you can substitute with good quality fresh butter from cow’s milk. When preparing phyllo based desserts, like this Galaktoboureko recipe, a little trick to make the phyllo crispier and flakier is to sprinkle the melted butter over the phyllo sheets, rather than brushing them.
Prepare the Galaktoboureko custard: For the custard, all traditional Greek Galaktoboureko recipes use thin semolina, to achieve the characteristic grainy texture of the cream, which in this case is not consider a flaw. On the contrary, what is considered a flaw for a traditional Greek Galaktoboureko recipe is a very smooth, starchy and tight custard. In most recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream. This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavour of your Galaktoboureko. Just be careful to add the semolina slowly to the warm milk to avoid it forming lumps!
Prepare the syrup: To achieve the perfect texture for the syrup of the Galaktoboureko, you should never blend or stir the syrup, while it is boiling. Just let the sugar dissolve in the hot water, remove from the stove and add some honey to make the syrup nice and thick. For the perfect Galaktoboureko: crispy phyllo and right syrup-ing go together! To accomplish this make sure that the syrup is cold and your Galaktoboureko is really hot. Always laddle really slowly the cold syrup over the hot Galaktoboureko, enabling each ladle to be absorbed, so that the syrup is absorbed evenly. Even though it will be really hard.. you should wait for the Galaktoboureko to cool down for a while before cutting into pieces.
- 400-450g phyllo pastry (14 ounces/ 9-10 sheets)
- 210g butter (8 ounces)
For the Custard
- 160g thin semolina (6 ounces)
- 220g sugar (7.5 ounces)
- 500g milk (18 ounces)
- 4 eggs (separated into whites and yolks)
- a knob of butter
- 2 tsps vanilla extract
- 500g single cream (18 ounces)
For the Syrup
- 360g water (12 ounces)
- 640g sugar (22 ounces)
- 2 tbsps honey
- zest of 1 lemon
- a cinnamon stick (optional)