What is “Galaktoboureko”?

It is a sweet cream pie with very very thin fillo sheets and syrup!
A traditional dessert during the period of Christmas and not only if we have to be precise.
I always make it on Christmas day!

A recipe devoted to my brother

There are many different variations of “galaktoboureko” but for the past 22 years, I make this specific one!

16 years ago my loving brother’s Christmas present was a cooking notebook with a wooden ladle on the front page! And his wish was to cook a recipe that he can eat!
He always thought and still does, to be honest that my cooking is a little awkward for him!

The first recipe that I wrote in this cooking notebook that I still have, was “GALAKTOBOUREKO”.
A recipe that my brother loves!
So I devote this recipe to my brother!

Do not be afraid of the butter!

You might think that the quantity of butter is too much.
Don’t!
It is what makes the “galaktoboureko” crunchy and fills your kitchen with that cooked butter smell!

What kind of butter?

I use an organic goat milk butter. It is made in a male monastery in Olympus, Saint Dionisios!
It is a perfect choice.
But if it seems too oily or heavy to you, change it into 1/2 milk butter & 1/2 oil butter
But do not eliminate it!

Galaktoboureko, a traditional dessert for Christmas
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Ingredients

    cream
  • 1 kg milk
  • 1 1/2 cup sugar
  • 1 cup fine semolina
  • 5 eggs
  • 3 tablespoons butter
  • vanilla
  • syrup
  • 3 1/2 sugar
  • 2 1/2 cups water
  • 1 tsp lemon juice
  • fillo sheets
  • 1/2 kg fillo too thin
  • 1 butter

Instructions

  1. Beat the eggs with the sugar and vanilla. Left it aside.
  2. Pour the milk in a large pot over a medium hight heat.
  3. Add the semolina, stir constantly with foue until it comes to a boil and gets thick.
  4. Remove from the heat and add the mixture of sugar-eggs stirring until united.
  5. Add the 3 tbsp of butter and stir again until melt.
  6. Allow the cream to cool down. (It is necessary to stir occasionally to prevent catching crust)
  7. Preheat your oven to 180o C.
  8. Grease with butter a big-sized pan, spread half of the fillo sheets drizzling butter over each one. Do not be afraid of the butter, put it generously.
  9. Pour the cream over the fillo sheets.
  10. Spread the rest of the fillo sheets in the same way.
  11. Fold inwards the fillo sheets and roll them to be as one round snake around the edges of the pan.
  12. Engrave the galaktoboureko into pieces.
  13. Grease its surface generously with butter.
  14. Drizzle over a little water
  15. Bake it for 30-40 min according to your oven
  16. Meanwhile, boil the sugar and water for 5 minutes, add the lemon juice, boil for another 2-3 'and pour it over the hot galaktoboureko as soon as it gets out of the oven.
  17. You will love the sound of it as it absorbs the syrup!
  18. Wait for it to cool A LITTLE and taste the wisdom of this recipe!
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http://authenticmacaronia.com/galaktoboureko-traditional-greek-dessert-christmas/