Added by dukegus | Wed 28 Jan 2009 @ 12:03
For the cream:
4 cups of milk
10 Tbsp semolina
less than 1/2 cup of sugar
mastic and/or vanilla (or cinnamon or lemon zest for fragrance)
three eggs (organic free range)
For the syrup:
1+1/2 cup of sugar
2 cups of water
7 sheets of thin fyllo pasty**
[i]Well I'd been trying to upload this recipe a month ago, I hope this time it works.
This is a classic dessert made here in Greece. It has a custard type filling and some very thin fyllo pastry pie-like. It is baked in a big tray usually and then some syrup is purred on top.
It is called [b]galaktobureko[/b] which means something like milk-pie. It is made when friends or family members come together. Everybody loves it and ask for a second piece that's why it's made in quite large quantities. I hope you try it, it's damn tasty and quite easy.[/i]
**For the pastry my mother suggested using something that translates to something like crust fyllo pastry. It is very thin fyllo pastry but use any thin pastry you like. It must be big enough to coat the tray you are using.
Making the filling:
Put 3 cups of milk in a pot for boil. All the other ingredients in a bowl, first put the eggs with the sugar and whisk them, after the flour and milk and any fragrance you will choose. I suggest first try mastic or vanilla. Mix well.
When the milk starts boiling, turn the heat to low and slowly add the mixture of the bowl in the boiling pot mixing [b]constantly[/b]. You must mix with a spoon and feel is "scratching" the bottom of the pot. You don't want it to burn at the bottom of the pot. It will slowly become thicker and start slowly bubbling. Add a couple of Tbsp butter at the end and the filling is ready!
Prepare for baking:
Butter the bottom of a roasting tray, not a big, round and about 15 cm the diameter.
Take the filo pastry, push it to coat the bottom and the sides of the tray. Add a little butter on top and two more filo the same way. A total of three fillo pastry at the bottom.
If the filo is [b]small[/b] you can use two for completing one layer. One must [b]overlap[/b] the other. If too big, cut off some of the excess.
Then we add the cream to the tray, inside the filo pastry. Fold the excess filo on top of the cream. Add four more layers of filo pastry on top the same way as before, fold the excess in the side of the tray. Put the tray in the oven.
Bake for 1/2 hour to 40 min at 200 C. The filo must take a nice brown color and the fragrances of the milk, eggs and mastic(or any other used) start crawling into your nose.
We are almost done, the syrup now:
Add the sugar and water in a pot. Mix with a spoon until sugar is dissolved and boil for exactly 7 min(that's what my mother said...) and not mix while boiling.
Organize your time so the syrup is ready when the baking is ready. Pour the hot syrup slowly on top of the hot and brown pastry with a ladle. The syrup may [b]look much[/b] but galaktobureko will suck all this tasteful syrup.
Let rest and put to fridge. It is eaten cold, not hot. You take it out of the fridge leave 5 minutes to room temperature and serve.
It won't last after two day. It will not get spoiled but the filo pastry will get soft.
Hope you try it! :thumbsup: