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- Galaktompoureko (Γαλακτομπούρεκο) by Marianna Pafiti-Georgiou
Ingredients
- 1/2 kgr fillo pastry
For the cream:
- 1 cup fine semolina
- 1 1/2 cup sugar
- 700 ml milk
- 300 ml single cream
- 4 eggs
- 3 table spoonfulls of butter
- vanilla essence
- grated peel of orange
- 1 packet (250gr) of butter melted.
For the syrup:
- 700 gr. sugar
- 400 gr water
- 2 spoonfulls of glucoze (optional)
- peel of orange
- 1 spoonfull of lemon juice
- a piece cinnamon stick (optional)
Preparation
1. Put all the ingredients for syrup in a sauce pan. From boiling point: let it boil for 4 minutes and then take the sauce off the heat and let it cool.
2. Grease all over a deep baking tray (a roasting tin would do) with a brush
3. Put 5 fillo pastries at the bottom of the baking tray, greasing each one thoroughly, including the sides.
4. Start making the cream: in a sauce pan put the milk, cream, semolina, sugar, vanilla essence, the grated orange.
5. Put the pan on low heat and stir slowly.
6. Add the eggs. You can do that in two different ways: a) you split the white from yolk and whisk the white until it makes a nice meringue or b) you put both the white and the yolk all together.
7. If you choose to make a meringue then add slowly and gently the yolk to it (make sure you have given the yolk a good stir before adding it).
8. Add the eggs (or the mixture with the white and the yolk) in the sauce pan with the rest of the cream and slowly mix them together with a wooden spoon.
9. Add 3 spoons of butter and mix them together doing circular movements and towards the center of the sauce pan until all the ingredients mix together and the cream starts getting thick, becoming velvety and froffy. Then take the pan out of heat.
10. Pour the cream in the deep baking tray, where you have put the 5 fillo pastries, spreading it evenly
11. Put the rest of the fillo pastries on top of the cream. Ensure that all of them (one by one) are buttered
12. Bend all the sides of the fillo pastries and fold them inside the tray towards the bottom of the tray.
13. Split with the knife the pieces by cutting the top fillo pastries.
14. Put, generously, butter on the top of the fillo and spray with water.
15. Bake in a pre heated oven in 180C degrees for 1 hour until it gets golden brown. Adjust properly for fan ovens.
16. When it is ready and out of the oven add the syrup: start with a spoon at the top and continue slowly until you add it all.
17. Let it cool and absorb the syrup. DO NOT COVER IT.
Καλή Ορεξη! - Kali Orexi!
