C.B. The name for this dessert comes from the Greek word gala, which means milk, and the Turkish word bourek, which means pastry. I hope that everyone enjoys it as much as we do. Pour over the galatopita and brush, ensuring it covers the whole pie. The Spruce Eats / Teena Agnel. Galaktoboureko is a type of dessert that comes from Greece. What Are the Best Tips for Greek Cooking? Slowly add one ladle of the milk to the semolina mixture and whisk until well combined. Everyone has their own tips and tricks to making the perfect Galaktoboureko and today we share famous Greek chef Aki Petretzikis’ version of this all-time favorite traditional Greek dessert!. Once made, galaktoboureko is best eaten on the same day. Continue stirring for about 30 minutes to form a delicious, thick custard. The milk used is also a very significant factor. (see note 1). Typically, the syrup is flavored with orange or lemon juice and peels, adding tartness to this sweet dessert. Fox Last Modified Date: August 29, 2020 . Galaktoboureko is a type of dessert that comes from Greece. The topping creates a sort of caramel on top of the galatopita. Preparation. Repeat this step 2 more times and pour the tempered mixture back into the milk. When it's baking, the phyllo is able to puff up and become crispy because of all the air pockets between the sheets of dough. If you can get past the tongue twister name, Galaktoboureko (gah-lahk-toh-BOO-reh-koh) may easily become your favorite Greek pastry. Your dessert will be bathed in the syrup. From traditional Baklava, Galaktoboureko, Galatopita to Bougatsa recipe, you'll find your next dessert ideas to delight your whole family here!. Allow the pie to rest and cool completely before serving. Read More, Preheat your oven 180 deg C and prepare a 27 cm round shallow baking dish. You may find that it goes darker in certain places during cooking. In galaktompoureko the filling is thicker and also a bit more solid. 30' Ηands on. Just place a piece of aluminium foil over that part. This pastry is made from multiple layers of dough that have been rolled out until they are extremely thin. I'm neutral on that one! INGREDIENTS: Base Ingredients 9-10 sheets phyllo pastry (14 ounces) 1 cup butter. It is made from custard that is layered between sheets of phyllo pastry. Full nutritional breakdown of the calories in Galaktoboureko based on the calories and nutrition in each ingredient, including Phyllo Dough, Granulated Sugar, Milk, 1%, Semolina, enriched, Egg, fresh, whole, raw and the other ingredients in this recipe. Turkish Laz böreği is made with a type of pudding called muhallebi instead of semolina custard. Galatopita is made in Northern Greece. Bake in the oven for 45-50 mins. Get full Galaktoboureko Recipe ingredients, how-to directions, calories and nutrition review. In a medium bowl, whisk together the semolina, cornstarch, 1 … Pour the milk into a large saucepan, and bring to a boil over medium-low heat. * Percent Daily Values are based on a 2000 calorie diet. It's also made with filo pastry, but I'm opting for a version of galatopita made without filo. In a heavy pot, bring the milk to a boil. It's creamy, dreamy and just plain delightful. See more ideas about Greek desserts, Bougatsa recipe, Dessert recipes. A simple dish to assemble, galaktoboureko is popular in Greece and in other parts of the world, especially in regions where Greek immigrants have settled. Traditional Greek Galaktoboureko Greek Custard Pie with Syrup. Greek custard pie - Galaktoboureko. Whisk thoroughly to combine and set aside. In order to assemble galaktoboureko, the thickened custard is layered between sheets of phyllo. If you like Greek desserts, I have a selection of recipes on Souvlaki For The Soul. Preparation. Once the custard has cooked, take the saucepan off the heat. Very impressive and it is good for a crowd. Galatopita, which means milk pie, is a very simple Greek traditional pudding cake which dates back to antiquity and was made with simple ingredients such as milk, eggs, flour, honey and cinnamon. Always served warm sprinkled with lots of icing sugar and cinnamon. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. The word derives from two Greek words, literally meaning milk pie (gala=milk and pita=pie). Galaktoboureko is Greece’s famous custard pie made from semolina, layered in crispy pastry, then soaked in a lemon syrup! Pour milk into a large saucepan, and bring to a boil over medium heat. Galaktoboureko can also be made by placing a layer of custard between two layers of phyllo or by placing the custard on top of the phyllo and then rolling it, wrapping the filling within the pastry. It's a milk-based dessert and like many Greek desserts uses semolina flour to make a custard. (see note 3). This is a recipe that my mom got from a coworker and would make regularly when I was young. How to Make 'Galatopita' (Amazing Greek Dessert) Vefa alexiadou recipe. Related: If you like creamy desserts make my rizogalo - it's a showstopper! Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. There is often debate about which one is better! Preheat oven to 350°F. Galaktoboureko (Greek: γαλακτομπούρεκο, Turkish: Laz böreği is a Greek and Turkish dessert of semolina custard baked in filo. In a large bowl combine the semolina, corn flour, eggs, lemon zest and vanilla. Once the milk and flour have cooled slightly, the eggs and sugar are added, and the custard is cooked over low heat until it thickens slightly. In Greece, we mostly have it for breakfast.It’s a pretty fulfilling dessert to serve after a meal (unless you only have a tiny piece). Pour the custard into the prepared baking dish. Bougatsa is a very crispy pastry dessert filled with a velvety custard cream. About 5 minutes to read this article. The dish is allowed to bake at a medium heat for about 45 minutes, after which the phyllo will be golden and crispy. I consider Greek food to be the best food in the world. The galatopita is ready when it is puffed, and a skewer comes out clean. Otherwise, you will end up with scrambled eggs! We all laughed and teased him until I found this delicious version which I'm … It is made from custard that is layered between sheets of phyllo pastry. Once assembled, galaktoboureko is baked in order to cook the phyllo and finish cooking the custard. Add ½ cup butter, the corn starch, and the cream of Wheat Increase the heat to medium and whisk constantly for 10 to 12 minutes until thick. After Galaktoboureko has reached nearly room temperature, but still slightly warm, drizzle syrup over top, making sure that it is evenly covered. Ingredients Coat the phyllo margins with butter and flip them over the filling. Learn how to make galatopita — a Greek pie made with a milk and semolina custard. It is popular in Rize and Artvin provinces in the Black Sea Region, home of many Laz people. semolina (about 1 cup, plus 2 teaspoons) 1 1/4 sugar 2 1/4 cups milk 4 large eggs (separated) a knob of butter 2 … It is usually followed when someone is allergic to nuts. Your email address will not be published. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. The Athenians would visit there (and I use past tense as with the price of petrol and the economic crisis it’s no longer feasible) for their Sunday afternoon drive, just to eat galaktoboureko or in the evenings to enjoy food in their tavernas. For the Custard 6 oz. And bonus points if you like baking too! This dish differs from similar desserts in that it is assembled before the ingredients are fully cooked and baked so that the custard and the pastry finish cooking at the same time. Excludes meat, fish, mollusks. Vegetarian Diet. Nov 9, 2020 - Follow this board for easy & healthy authentic Greek dessert recipes to make at home. Then go ahead and empty the whole pot of syrup. This Greek custard pie is a divine combination of creamy custard and flaky phyllo dough that is baked to golden perfection then drenched with a lemon and orange infused syrup. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. After the dish is baked, it can be topped with a simple syrup made from sugar and water. This dessert is right up there in the Baklava and galaktoboureko category. Bubble the milk in a large heavy pot over low heat. To make this Galaktoboureko recipe, start by preparing the syrup.Into a small pan add the sugar, the water and lemon zest (and a cinammon stick) and bring to the boil.Let it simmer for about 5 minutes, until the sugar has dissolved; remove the pan from the stove, add the honey and stir.Leave the syrup aside to cool completely. Required fields are marked *. Be careful not to let the milk boil rapidly — allow it to come to a gentle simmer. The cream will quickly absorb the hot syrup leaving room for more. Our row house on Steinway Street and Ditmars Blvd. Method. Galatopita is another version … ruffled. Learn how your comment data is processed. This Greek dessert also shares some similarities with galaktoboureko — a Greek custard pie encased in filo and drenched in sugar syrup. Lightly grease a 20cm/8in springform cake tin. If you don't have the same sized baking dish use a 25 cm x 35 cm baking dish. Butter and vanilla are then stirred in to add richness and flavor to the custard. What Are the Different Types of Greek Desserts? Rate this Galaktoboureko recipe with 3 quarts milk, 1 tsp vanilla, 1 lb phyllo dough, 1 1/2 cups farina or 1 1/2 cups cream of wheat, 1 1/2 cups sugar, 12 large eggs, 1 lb unsalted butter, 2 cups sugar, 1 cup water, lemon slice, 1 cinnamon stick Heat the milk and sugar on medium heat. This dish differs from similar desserts in that it is assembled before the ingredients are fully cooked and baked so that the custard and the pastry finish cooking at the same time. This Greek dessert also shares some similarities with galaktoboureko — a Greek custard pie encased in filo and drenched in sugar syrup. To temper the eggs, we need it to be simmering. This site uses Akismet to reduce spam. 100' Cook Time. The basis for galaktoboureko is a custard made from milk, sugar, eggs, semolina, butter, and vanilla. Though there is nothing wrong with the dish at this point, it is better when the pastry is crispy and the dish still warm. Rub liberally with butter and sprinkle a few tablespoons of semolina flour to coat the base and sides of the dish. I first learned about ruffled milk pie from Vefa’s Kictchen, a substantial Greek cooking volume that first came out in 2009.A type of galatopita (“pie made with milk,” aka a baked custard pie), this is more striking in appearance than most due to wound and rumpled sheets of pastry, which also provide texture and crunch. A close relative of galaktoboureko—that is distinguished by the use of phyllo sheets—classic Greek galatopita combines semolina, milk, eggs, butter, and sugar into a creamy, custard-like treat.Often enriched with citrus zest (and wrapped in pastry in some regions), galatopita is baked until golden-brown and is typically garnished with a sprinkle of powdered sugar or cinnamon. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. What Are the Different Types of Greek Pastries? Finally, add the 4th one then add the semolina pudding into the phyllo-lined dish. Stir and allow the custard to thicken (this can take up to 5 mins), add the butter and whisk again. When ready, pour the syrup over your Galaktoboureko little by little. It will produce a taller pie — please adjust the baking time accordingly. I got this recipe for galaktoboureko (semolina-based custard in filo) several years ago from my friend, Georgia, who owned a pastry shop. For the galaktoboureko: Line a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish with a phyllo sheet, coat it with melted butter, then do the same with other 2 sheets. Tempering the milk — I cannot stress enough not to boil your milk. In this vid I you how to make the most delicious Greek galaktoboureko. Great recipe for Galaktoboureko by Georgia. Heat milk in a large saucepan. It will be a wonderful desert for '3id al fiter' كل سنة و انتم بي خير My son-in-law has been trying to replicate (for years) a childhood favorite his mother made -- milk pie! It will produce a taller galatopita — please adjust the baking time accordingly. There is often debate about which one is better! What Are the Different Types of Greek Sweets. Let's leave the galaktoboureko vs galatopita argument for another day. The semolina, which is a course wheat flour, is then stirred in. The secret to good galaktoboureko is butter – lots of it in the sauce and between the sheets of phyllo – and traditionally ewe’s milk butter, which is also used to make kourabiedes, the sugar-dusted almond Christmas shortbreads. After all these years it is still a family favorite. Galatopita Method. Ingredients: 2 litres of fresh milk 2 cups fine semolina 1 1/2 – 2 cups sugar (depending how sweet you want it) 1 tsp vanilla 5-6 eggs 5 filo sheets SEE A GALAKTOBOUREKO RECIPE VIDEO BELOW: The custard will, after a couple of hours, make the phyllo dough soggy. Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo, sprinkled with melted butter, filled with the most creamy custard and bathed in scented syrup. Thus, galaktoboúreko should not be confused with bougatsa, which is also composed of semolina pastry cream between 2 layers of filo leaves. Cook over medium heat and Bring to a boil for 10 minutes. The latter is denser, thinner and not soaked with syrup. In a medium bowl, whisk together the semolina, cornstarch, 1 … Sprinkle in the semolina and salt, and whisk continuously to ensure that no lumps form. Leave the Galaktoboureko aside to cool down and then cut into pieces and serve. (see note 2). Add the sugar and stir until dissolved. In bougatsa the filling is a very thin layer. Since then I have made it dozens of times and everybody just loves it. Sprinkle in the semolina, whisking constantly over very low heat. You may wish to check these out: Your email address will not be published. Add sugar, vanilla extract and the lightly beaten eggs. If you don't have the same sized baking dish use a 25 cm x 35 cm baking dish. Galaktoboureko was one the most prized desserts. When serving, it's best to top each slice with a sprinkling of cinnamon and icing sugar. DIRECTIONS. Pour milk into a large saucepan, and bring to a boil over medium heat. I'm neutral on that one! Remove from the heat. in Astoria, Queens, New York, was a happening place. Nuts Free Diet. So Simple and so delicious. In order to make the custard, the milk is heated until it boils. Preheat the oven to 180C/160C Fan/Gas 4. Honestly, I used to think that galaktoboureko, a Greek custard phyllo pie that … Let's leave the galaktoboureko vs galatopita … Galatopita is one of the most "irresistible" Greek desserts served in Greece. Combine sugar, water, lemon juice and honey into a medium sauce pan. For the topping combine the egg, sugar and milk in a ramekin and whisk well.