Galaktoboureko - Baking with Dimi & Sophia
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- čas přidán 12. 05. 2020
- Sophia’s Galaktoboureko:
Recipe
Galaktoboureko:
- 1 Cup Semolina
- 1 Cups White Sugar
- 1 Tbls Corn Flour
- 7 Cups Milk
- 4 Eggs
- 1 Tsp Vanilla extract/essence
- 1 tbs Unsalted Butter
For the Syrup:
- 1 1/2 cups of white sugar
- 5 Cloves (whole)
- 1 Cinnamon Stick
- 2 Heaped Tbls Glucose Syrup
- 5 Rinds from 1 Lemon (using a peeler)
- 2 & 3/4 Cup Water
To Assemble:
- 1 Packet Antoniou Filo Pastry
- 250 Grams Unsalted Butter
Method
Syrup:
- It’s best to prepare the syrup the night before as is needs to be cold. If this can’t be done, a few hours in advance will work and you should refrigerate it right away for best results.
- Add all of the syrup ingredients to a pot and boil for 20 minutes
Custard:
- Start by measuring out all of your dry ingredients into a bowl (1 cup sugar, semolina & cornflour) and use your fingertips to rub the ingredients together to make sure there are no lumps.
- In a pot you will then add in your milk, whisked eggs, vanilla & slowly whisk in your dry ingredients.
- Continue whisking it all until in starts to thicken.
- At the end you will whisk through your Table spoon of butter.
Assembling the Galaktoboureko:
- Start by buttering all of your tray
- The start layering the bottom which is roughly 8/10 sheets of filo and buttering lightly each layer as you go.
- Once you custard is ready you will then pour it into your filo layered tray.
- You then continue to layer all of the filo sheets until they are finished & you will leave one sheet to place nicely on top.
- Cut the galaktoboureko to the size you like
- Butter the final layer of filo & then you will splash some water onto the pastry after you have buttered the final sheet of filo.
- Place the galaktoboureko in the oven at 180 degrees for about 50/60 minutes and until it is crisp & golden brown.
- Once you have taken out the galaktoboureko you will then pour the cold syrup all over making sure to get into all of the corners and edges.
- Let it sit for at least 2 hours to allow it to set properly before serving.
I have it in the oven! The custard is amazing! The only change I made was 1/2 cup greek thyme honey in the syrup after cooking.Bravo!!
Yes honey in the end of the syrop is the best...please no no no corn syrop!!!
Long since the last time I have baked the galactobureco thanks for sharing
I made it and it’s delicious
Definitely going to give it a try you ladies make it look easy and mouth watering delicious
Fabulous! I will try this recipe tomorrow and hopefully my Greek in-laws will love it 🙃
Made this yesterday and must say was delicious. Easy recipe to follow.
Thank you so much Sophie for showing us your award winning Galaktoburiko.
It looks delicious and I can’t wait to make it!
So lovely to see mum helping daughter! 💐💝
Thank you lovely ❤️
The syrup glucose what measurements and can use instead of this ingredient 🙏
Well done Sophia, what an achievement.... bravo👏👏👏
Thank you for sharing your recipe 👍,please share more recipes with us.
I followed your recipe Sophia, and I have to say it was the best galaktoboriko I've ever made.... and I've made it quite a few times lol thank you for sharing, I will be doing it like this from now on! I totally understand you winning 1st prize, well done! Would love to see more recipes from you Sophia 💕
And thank you Dimi for your lovely cooking classes 💕
Thank you :)
❤ this looks wonderful ~ I must try 🥰
Looks great. Can you tell us what size pan you used?
Nice job. You girls are too cool also!
LOOKS AMAZING! Can't wait to try your recipe Dimi. Nurse from TQEH 😊❤🇦🇺
That looks amazing well done Sophia!!
Plllll
Plp
I made this yesterday following your recipe. It was perfect! Thank you for sharing.
Awesome! So glad you like it :)
@@bakingwithdimi1324 Loved it and so did everyone else x
Thankyou Sophia .. Your galagtoboureko looks amazing .,
Can you please let me know what size pan you are using? ❤
What top chefs thay are awesome great recipes
Theo Meimaris thank you 😊
Nikos cake chef was there
Hi, what size is the baking pan pls.
What are the measurements of the dish that you used :)
Hi Sophie- what size pan did u use?
Im a novice but eager to cook this for my kids as they are losing the Greek ways. Do you have a sheet with measurements.
The Sugar syrup gets a bit monotonous with these phyllo desserts. Would powdered sugar work as a substitute?
You didn’t say how much, sugar, corn flour or simolina you added. Can you please let me know . Its a bit hard to make it without all the measurements😊
Its in the description box :)
Were do you find glucose syrup?and what number phillo do you use.
Hello in Australia they sell it in all grocery stores (foodland, coles, woolworths). And I use Antoniou fillou pastry.
Put honey instead of glucose...
Same amount and it will be better...cheers from Greece!!!
Do you have to add the Glucose Syrup? I never usually add that to my syrups? Can I leave it out?
Put some honey instead...same amount!!!
Cheers!!!
Can you please share your recipe amounts with us ?
Please check the description box :) thanks
Shame you didn’t portion up serving on a plate
Annette Tinworth You’ll have to try it and find out :)
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