Galaktoboureko 2

Galaktoboureko – Greek Pie with Fluffy Cream and Vanilla Flavor

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 10-12

Do you want to bring a touch of Greek magic into your kitchen? Galaktoboureko is a traditional pie with a fluffy texture and an inviting vanilla aroma that will delight your taste buds. This recipe is perfect for lovers of syrupy pies who appreciate the combination of crispy layers and delicate cream.

A bit of history – Galaktoboureko has deep roots in Greek culinary tradition, originating from cooking practices in the medieval period. It is a pie that has stood the test of time, served on special occasions and festivities. Get ready to discover how you can bring this delicacy into your own home!

Ingredients

For the pie:
- 500 g very thin phyllo dough (ideal for baklava)
- 300 g melted butter
- 1 liter milk
- 250 g sugar
- 4 eggs
- 100 g fine semolina
- 1 piece of fresh vanilla

For the syrup:
- 350 g sugar
- 250 ml water
- 1 tablespoon glucose (usually used for jams)
- 1 orange

Preparation

1. Preparing the flavored milk
Start by placing the milk in a saucepan over medium heat. It’s important not to bring it to a boil! Cut the vanilla bean lengthwise and use the tip of a knife to extract the seeds. Add both the seeds and the vanilla pod to the milk to give it a rich flavor.

2. Preparing the cream
In a large bowl, combine the semolina, sugar, and eggs. Mix the ingredients well, then, when the milk is warm, ladle some of it into the egg mixture gradually, stirring continuously. This step is essential to prevent the eggs from curdling. Once you’ve incorporated all the milk into the egg mixture, pour it back into the saucepan over low heat. Stir constantly until the cream thickens. Then, remove it from the heat and set it aside to cool.

3. Assembling the pie
Preheat the oven to 160°C. In a baking dish (preferably a Pyrex), grease the bottom and sides with melted butter. Place half of the phyllo sheets, brushing each with melted butter. Leave a few centimeters of dough hanging over the edge to fold later. Spread the cooled cream over the sheets, then cover with the remaining sheets, brushing them again with butter. Fold the edges of the sheets inward, ensuring the pie is well sealed.

4. Preparing for baking
Score the pie with a knife across the entire surface, both lengthwise and widthwise, to allow steam to escape. Sprinkle with a little water, a trick that will make it even crispier. Bake the pie in the preheated oven for about an hour or until it becomes golden and crispy. Each oven is different, so check the pie from time to time.

5. Preparing the syrup
In a small saucepan, combine the water, sugar, glucose, and the orange cut in half. Boil the mixture for 5 minutes, stirring constantly, until the sugar is completely dissolved.

6. Finishing the pie
Once the pie is baked, let it cool to room temperature. It’s crucial to let it cool to prevent the layers from getting soggy. Use a ladle to pour the warm syrup over the pie carefully, so as not to soak the sheets and keep them crispy.

Practical tips

- Phyllo sheets: Make sure the phyllo sheets are very thin. If you can’t find them, you can opt for baklava sheets, but always check the label to avoid surprises.
- Melted butter: Don’t skimp on the butter! This is the secret to a crispy and delicious pie.
- Fine semolina: Use fine semolina for a more delicate texture of the cream. You can find semolina in any grocery store.
- Syrup: For a more intense flavor, add a few drops of vanilla essence to the sugar syrup.

Possible variations

- Flavoring: You can experiment with other flavors by adding 1-2 tablespoons of orange blossom water or a little almond extract to the semolina cream for a unique taste.
- Fillings: If you like to add a touch of fruit, you can incorporate some chopped almonds or walnuts into the semolina cream.

Frequently asked questions

- Why do the phyllo sheets get soggy?
If the syrup is poured over the pie while it’s hot, the sheets can become soggy. Make sure the pie is at room temperature before adding the syrup.

- Can I freeze the pie?
Yes, you can freeze the pie before adding the syrup. Make sure it is well covered to prevent drying out.

Serving

Galaktoboureko is perfect served plain, but you can accompany it with a scoop of vanilla ice cream or a cup of Greek coffee for an authentic experience. This pie can be enjoyed at any time of the day, whether as a sweet breakfast, a snack, or a refined dessert after dinner.

I encourage you to try this galaktoboureko recipe and bring a touch of Greek tradition into your kitchen. With every bite, you will feel the warmth and love behind this recipe. Enjoy!