Thursday, September 7, 2017

Galaktoboureko



For years, my mother-in-law would make this dessert which was a mystery to me: it had phyllo on the top and bottom, it was soaked in sugar-honey syrup, but it wasn't Baklava! Basically, Galaktoboureko means "milk pie" and is a semolina custard wedged between phyllo and soaked in syrup. The recipe is not too difficult to make, but personally I only make it on a special occasion like a dinner party or a birthday.

INGREDIENTS

Syrup

2 cups sugar
1 cup water
1 tablespoon lemon juice
2 tablespoons honey
1 tsp cinnamon

Custard

4 cups whole milk
2 cups heavy cream
1 cup fine semolina (use Greek semolina here)
3 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon vanilla

6 eggs
1/2 cup sugar

12 sheets phyllo dough (defrosted)
1 stick butter, melted

PREPARATION
  • Prepare sugar syrup ahead of time and let cool in refrigerator. Bring water and sugar to boil over medium heat. Lower heat to simmer for five minutes. Remove from heat and add honey, lemon and cinnamon.
  • In large saucepan, bring milk and cream to a slight boil (do not scorch).  Sift semolina, sugar and cornstarch together then SLOWLY add mixture to boiling milk/cream.  Stir and continue to cook on low until mixture is thick.  Remove from heat and let cool for 15 minutes.
  • In a bowl, beat eggs and sugar until fluffy and pale yellow, about 10 minutes.  Set aside.
  • Fold egg mixture, in small parts, into warm custard. If custard is too hot it will cook the eggs! Once incorporated, set aside.
  • Preheat oven to 350 degrees.
  • Using 13 x 9 x 2 pan, brush with melted butter.  Take one sheet of phyllo, place in pan. Most sheets are 13 x 17 so you can't quite fold it in half but fold the excess over on to the sheet.  Butter with melted butter. Repeat with 6 more sheets and butter, alternating the "flap" so that the phyllo is even.
  • Spread custard mixture over phyllo dough.
  • Continue to add remaining five sheets of phyllo, brushing each with butter.
  • Bake for 40-45 minutes or until top phyllo is browned.  Remove from oven and IMMEDIATELY and SLOWLY pour sugar syrup over the galaktoboureko.

Storage: you can refrigerate the galaktobourkeo but you don't need to as long as you eat it within 2-3 days. If refrigerated, bring to room temperature before serving.

Sunday, April 16, 2017

Easter Dinner 2017


Χριστός Ανέστη Christós Anésti

Can it really be Easter already? This year Greek Easter aligns with the same day as Western Easter - this happens about every four years.  Next year, Greek Easter will be on April 8, 2018 (one week after Western Easter.)

I am making dinner and bringing it over to the in-laws. Here is our menu for this year:
©2017, copyright Thomas MacEntee. All rights reserved.

Sunday, May 1, 2016

Easter Dinner 2016


This year, Greek Easter is four weeks later than Western Easter: on Sunday, May 1, 2016. We'll have a total of eight people for dinner and here is this year's menu:
Christos Anesti! Happy Easter to everyone!