Tuesday, August 14, 2007

Galaktoboureko


This is a greek sweet milk custard dessert similar to the beloved Australian snot block (vanilla slice). Mum's got a recipe in her trusty cooking compendium but I found this pretty good version at Taste and modified it to accommodate for lack of some key ingredients. Also, if you happen to cook like me ie. inspiration takes hold before realising you don't have all the ingredients- you end up 'winging' it most of the time. Yes, I dapple with the dangerous and often fickle nature of cooking and on many occasions have been left to deal culinary failures and lots of washing up... :(

So I'm really chuffed that this latest effort worked well enough to invite praise from even the most hardened food critics- mum & dad!
For the custard pie
- 4 cups full cream milk
- 1/2 cup white sugar
- 1 cup semolina
- 4 eggs
- 20g vanilla sugar (or 1 1/2 tsp vanilla extract)
- 2 tsp finely grated lemon rind
- packet of filo pastry

- 90g butter, melted

For the syrup
- 2 cups white sugar
- 2 cups water
- 2 tbs fresh lemon juice (I like it tangy so I added 4 tbs)
- 1 tsp orange flower water

- 1 cinnamon stick (didn't have any so used 1/2 tsp of cinnamon powder)
- 6 whole cloves
- 2 slices lemon peel

Method
- Preheat oven to 180°C.

- Bring milk and white sugar just to the boil in a saucepan over medium heat. Gradually add the semolina in a thin steady stream, stirring constantly. [Very important or else it will clump!!]
- Reduce heat to low. Cook, stirring, for 3-5 minutes or until mixture is smooth and thickens slightly. Add more milk if mixture is too thick.
- Remove from heat and set aside for 15-20 minutes to cool slightly.
- Gradually add the eggs, 1 at a time, beating well after each addition until well combined.
- At this point I strained the custard mixture in a sieve to remove any lumps.
- Add the vanilla sugar (or extract) and lemon rind and stir until well combined.
- To assemble: place 1 filo sheet in the base of a 24 x 30cm ovenproof dish and brush with a little melted butter.
- Top with another filo sheet and lightly brush with melted butter. Repeat with half the packet of filo sheets and melted butter.
- Pour slightly cooled semolina mixture over the filo in dish.
- Continue layering with remaining filo sheets with melted butter between each sheet. I found it easier to brush the sheet on a flat surface first and then put it over the custard as it gets quite messy otherwise.
- Lightly score top of galaktoboureko with knife. Brush with the remaining melted butter.
- Bake in oven for 45 minutes or until golden.
- To make sugar syrup: Place all ingredients into a saucepan and stir over medium heat until sugar dissolves.
- Simmer for 15 minutes or until syrup thickens slightly.
- Cut through marked lines on top of galaktoboureko,
pour over the hot syrup and and set aside to stand.

If you can't wait cut a slice and gobble it up- delicious! :)

11 comments:

  1. Phwoar!!!! Well done M! That's a marvellous looking galaktoboureko.

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  2. Hey Serenity> Glad you liked it- I'm surprised it was so easy and tastes so good. I think this'll be part of my cooking repetoire from now on!

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  3. omg. looking at that pic gives me a sugar rush ;D i'm inviting myself over to afternoon tea this weekend m's hehe
    or...i could just stop being lazy and make it...mmmm!

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  4. Looks great m's! Although I must say it'd be a first to have such a nice picture of the dessert accompanied by the word: "snot block". Great to hear it tastes as good as it looks!

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  5. omg! that looks delish...i know what i'm doing this weekend...

    hey - you've been simpsonised too!!!

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  7. I absolutely adore all things custard. This sounds absolutely amazing!

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  8. M, that looks like a good dessert. I think I will try it soon. What is orange flower water though and where can I buy it?

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  9. Hi JFox> Glad you liked it, I made it again but with flecks of toasted almond and less lemon syrups for you gals- hope you it tasted good and how was the Elvis tribute? :)

    Hey Jonno> I'm not sure there's a direct greek translation to snotblock but the galatoboureko literally means gala 'milk' and boureki 'pie'. Cool simpsonization too! :)

    Yoss> Hehe, hope the heat in Atlanta haven't dissuaded you too much from adventures in your kitchen, give us aheads up when you try this out!

    Hi Truffle> Glad you liked it too! I have to admit I'm a latecomer to custard treats, but it's so tasty easy to make!

    Hi Thanh> Coolies, let me know how it goes when you make it too! Orange flower water is the same as orange blossom water except it's not as strong. Normally found in any spice/middle eastern/mediterranean shop, but if you can't locate it you can easily substitute it with orange blossom or just orange and lemon peel in the syrup.Good luck!

    Thanks for all the super nice comments guys! :)

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  10. Hi M, I made this galaktoboureko. You can read about it here.

    However, I had lots of problems and it didn't turn out looking half as good as yours.

    My main problems was the the semolina clumped up because I added it too fast and the texture was hence not good.

    Also, what are you suppose to do with the syrup. How thick is it suppose to be? Mine was still quite runny I think. I also poured it all as instructed on the galaktoboureko. However, the dessert didn't really soak it up and it just pooled in the tray. Am I suppose to pour it over, leave it for 30 minutes and then pour it out? In your photo, the pastry still looks quite crispy, but after pouring the syrup, my pastry was all soft.

    Any advice you can give would be great so that my next attempt will be better. It still tasted quite nice in terms of flavour but the texture wasn't so great.

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  11. Oh my... that looks VERY nice. Wow.

    I think I'm going to give it a try myself... fingers crossed for me.

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