INGREDIENTS
- For the syrup:
- – 800 g of sugar.
- – 450 cc of water.
- – 75 g of honey.
- – Lemon peel.
- – Orange peel.
- – 2 cinnamon sticks.
- For the filling:
- – 170 g of semolina.
- – 200 g of brown sugar.
- – 1/2 L of cream.
- – 1/2 L of complete milk.
- – 4 eggs.
- – Pure vanilla extract.
- – Time filo 450 g.
- – Butter 220 g.
GALAKTOBOUREKO a Greek dessert with syrup, filo dough and pastry cream.
PROCEDURE:
For the syrup:
1. Mix the sugar, water, lemon and orange peels and cinnamon in a pot.
2. Deliver to a boil and stir to include the sugar.
3. Take away from warmth and add honey.
4. Let cool and reserve till we use it.
For the filling:
1. Combine the eggs with half the sugar and beat with an electrical mixer at full velocity. Reserve.
2. In a pot, combine the cream, milk, remaining sugar and vanilla. Deliver to a boil and add the semolina in a stream. As soon as it returns to a boil, prepare dinner, stirring, for not more than two minutes till it thickens.
3. Take away from warmth and funky by beating in a reverse water tub or in a blender.
4. Add the egg combination.
5. Line the bottom of a mould with a number of sheets of filo dough, portray between layers with melted butter.
6. Pour the filling and canopy with remaining filo dough. All the time portray with butter.
7. Bake at medium-low temperature (160 levels) for about 50 minutes or till golden and crispy.
8. Take away from the oven and pour the syrup that we had reserved whereas nonetheless scorching.
9. Let cool to room temperature.
