Galaktoboureko

Ingredients
500g milk
150g castor sugar
1 vanilla pod (seeds only)
120g semolina
150g unsalted butter (cut into blocks)
2 eggs
16 layers of phyllo pastry
Emulsified butter

Method

  • Add milk, castor sugar and vanilla pod and cook 6 min/80°C/speed 3.
  • While cooking for another 1 min/speed 2 add semolina and unsalted butter.
  • Mix again for 1 min/speed 2 and add eggs.
  • Cook for 20 min/80°C/speed 2.
  • Grease a baking tray and line with baking paper.
  • Place 8 layers of phyllo pastry at the bottom of your tray; adding emulsified butter to each layer of pastry.
  • Before adding next 8 layers – pour in your custard on top of the pastry.
  • Add another 8 layers of phyllo pastry as done for the bottom layers.
  • Bake at 160°C for 60 mins.


Saffron Syrup

Ingredients
200g castor sugar
190ml water
Few threads of Saffron

Method

  • Add castor sugar and 180ml of water to the TM bowl.
  • Cook for 30 mins/Varoma/spoon speed. Put TM basket on top of lid to allow steam to escape.
  • Add a few threads of saffron to 10ml of water – add saffron water to sauce once the sauce is cooked.
  • Pour mixture over the Galaktobouoreko.
  • Can be served with ice cream.

Click here to print this recipe

Galaktoboureko

top