| Galactobouriko Directions |
Bring the milk with the vanilla pod to the boil gently, (If you are using vanilla essence do not add it yet).
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Withdraw from the heat, take the vanilla pod out and gradually add the semolina to the milk while stirring continuously with a wooden spatula.
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Return to a gentle heat and cook for about 5 minutes, stirring continuously, until the mixture has thickened.
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Take off the heat, mix in the butter and let it cool for 10 minutes.
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Beat the eggs with the sugar until they get pale and fluffy and gradually add to the cooled mixture while stirring.
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If using vanilla essence, add it at this stage.
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Return to a gentle heat for a further 2-3 minutes, stirring continuously, then withdraw from the heat.
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While working with the pastry, stir the mixture occasionally to prevent a crust forming on top.
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Butter a roasting dish approximately 39 x 28 x 20 cm. Prepare the fyllo pastry and fill in exactly the same way as described in Tyropita - Cheese Pie.
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Bake in a preheated oven, gas no. 4/ 350 grades F/ 180 grades C, for 45 minutes until pale golden.
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Take out and cool for 10 minutes while you make the syrup.
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Dissolve the sugar in the water, add the aromatics and lemon juice and boil gently for 5-7 minutes until slightly thickened.
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Let the syrup stand for 5 minutes, then remove the aromatics and slowly pour all over the galaktoboureko.
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Once the syrup has been absorbed, cut and serve.
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You may, if you like, replace the vanilla with cinnamon and nutmeg powder.
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Galaktoboureko is at its best eaten fresh, preferably when it is still warm, but is still good the next day.
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No need to keep it in a refrigerator unless the weather is particularly hot.
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