Greek dessert No.1 Galaktomboureko.

In September of 2015 Papa and I had the good fortune of holidaying around Europe for a month, where we took in many of the sites, met some beautiful people, indulged in fantastic food and drank wonderful wine.

Whilst over there, we took in a 10 night cruise around the Greek Isles which was fantastic. Being of Greek descent it was nice to visit where my family (on dads side) came from, experience the culture and as mentioned, eat the food.

In my first post, I wrote that the extent of my cooking is slapping a bit of meat together with some vegies or chips on a plate. To quote my mother, “It fills the hole”. However every now and again the urge strikes me to try something new, and something new was tried today.

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The finished product.

I made a Greek dessert called Galaktomboureko (milk pie with syrup) which turned out quite well if I do say so myself. And you too can make it, if your heart so desires. To do so, you will need:

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The ingredients.

120g (4.2 oz) semolina

1kg (2.2 lb) sugar

4 eggs

1kg (2.2 lb) hot milk

Grated orange rind

250g (8.8 oz) butter melted

A few drops of lemon juice

500g (17.6 oz) phyllo (filo) pastry

Now what you do is:

  1. Beat together the semolina, 300 gr (10.6 oz) of the sugar and the eggs.
  2. Pour the mixture into a pot, add the milk little by little, heat and boil for a few minutes. This will thicken the mixture and if you are unfortunate like me have it boil over the sides of the pot. Lastly add the orange rind and set aside.
  3. Line a baking pan with half of the phyllo pastry brushing each sheet with the melted butter. Let the sheets hang over the edge of the pan by a few inches.
  4. Pour in the filling and fold the over hanging sheets on top. Place the remaining phyllo sheets on top, buttering as before.
  5. Bake in a moderate oven for 30 mins.

While that is baking, prepare the syrup by boiling the rest of the sugar in 250g (8.8 oz) water to which the lemon juice has been added for 5 mins.

Pour the syrup over the baked milk pie. Enjoy!

What I learnt… There is no need for that much syrup. If you do use it all, you will flood the pie and make it soggy. I probably used half of the syrup and that was still too much.

Until next time…

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Yum.

 

2 Comments Add yours

  1. well done! as an experienced cook I dare not to make galaktoboureko! I make an easier version of galatopita without syrup. I just add some sugar and cinnamon on every phyllo (along with the necessary butter) pur the cream on top and coat it with an egg yolk (I don’t use phylo on top). It’s an easier, healthier version my yiayia used to make 😉

    Liked by 1 person

    1. Sam says:

      That does sound nice and healthy. I used to love visiting my Yiayia and seeing what wonderful foods she had prepared.

      Liked by 1 person

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