Galaktoboureko

Greek Pie with Semolina Cream and Lemon Syrup

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 12

Who doesn’t love a dessert that combines tradition with an unforgettable flavor? This Greek pie with semolina cream, also known as galaktoboureko, is a perfect choice for any occasion. With its smooth texture and a lemon syrup that adds a touch of freshness, this dessert is not only a delight for the taste buds but also a true culinary masterpiece.

The history of galaktoboureko is fascinating, as it is a dessert that has traversed generations, bringing joy and flavor into people's homes. It is said to have been created to celebrate special moments and, over time, it has evolved while still keeping its essence. This recipe is sure to become a favorite among your loved ones.

Ingredients:

For the cream:
- 1 liter of milk (preferably whole for a richer cream)
- 10 sheets of phyllo pastry (make sure they are of good quality)
- 150 g butter (melted, for a more intense flavor)
- 200 g sugar (you can adjust the amount according to your taste)
- 5 eggs (at room temperature for better mixing)
- 100 g semolina (choose fine semolina for a smooth texture)
- Grated zest of one lemon (for a fresh aroma)
- Vanilla extract (optional, but recommended for a special taste)
- Cinnamon (for a warm and comforting aroma)

For the syrup:
- 1 cup sugar
- 1 cup water
- Cinnamon (about 1-2 sticks)
- 1 cup fresh lemon juice (for a vibrant taste)

Step by step for a perfect dessert:

1. Prepare the semolina cream: In a saucepan, add the milk and place it over medium heat. When the milk is warm, gradually add the sugar and semolina, stirring continuously to avoid lumps. Continue to cook the mixture, stirring constantly until it thickens. This step is essential for achieving a smooth cream.

2. Add the eggs: In a separate bowl, whisk the eggs with a whisk, then gradually add them to the semolina cream, stirring continuously. Make sure the eggs are well incorporated before adding the melted butter and vanilla extract (if using). Finally, fold in the grated lemon zest for an extra flavor boost.

3. Prepare the baking dish: Choose a medium-sized baking dish (about 30x20 cm) and grease it well with melted butter. Layer 5 sheets of phyllo pastry, brushing each with melted butter, ensuring they cover the edges and bottom of the dish well.

4. Add the cream: Pour the semolina cream into the dish, leveling it with a spatula.

5. Finish with phyllo: Place the remaining 5 sheets of phyllo pastry on top, brushing them with melted butter, then sprinkle cinnamon over the surface. Drizzle the remaining melted butter on top to achieve a golden and crispy crust.

6. Bake the pie: Preheat the oven to 180°C and bake the pie for 25-30 minutes or until it becomes golden and crispy.

7. Prepare the syrup: In a saucepan, combine the water, sugar, and lemon juice, then bring the mixture to a boil until the sugar completely dissolves. Add the cinnamon and let the syrup simmer for a few minutes until it thickens slightly.

8. Finalizing the dessert: Once the pie has cooled down, pour the warm syrup over it. It will be gradually absorbed, giving each serving a delicious taste.

Serving suggestion: You can decorate each serving with a slice of lemon or a dollop of whipped cream for a pleasant contrast. This dessert pairs perfectly with a fragrant coffee or herbal tea.

Tips and useful advice:
- Make sure to brush the phyllo sheets well to prevent them from drying out during baking.
- You can experiment with different flavors by adding a few drops of almond or orange extract to the semolina cream.
- If you prefer a more intense lemon flavor, you can add some grated lemon zest to the syrup as well.

Nutritional benefits:
This pie is rich in protein due to the eggs and milk, also providing carbohydrates from the semolina and sugar. When consumed in moderation, it is a dessert that can be included in your occasional diet, bringing joy and flavor to special days.

Frequently asked questions:
- Can I use other types of milk? Yes, almond or coconut milk can add an interesting note, though the texture may vary.
- How can I store the pie? It is recommended to keep it in the refrigerator, covered, for 3-4 days.
- Can I freeze the pie? While it is best enjoyed fresh, you can freeze it. Just make sure to wrap it well to prevent drying out.

In conclusion, this pie with semolina cream and lemon syrup is a simple yet flavorful recipe, perfect for bringing a touch of tradition into your kitchen. Whether you prepare it for a celebration or simply to indulge yourself, galaktoboureko will surely be a hit! Savor every bite and enjoy the moments spent with your loved ones!