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Galaktoboureko is a Greek dessert made with custard and phyllo dough, assembled before baking. It is made with milk, sugar, eggs, semolina, butter, and vanilla, and can be topped with a citrus-flavored syrup. Best eaten the same day.
Galaktoboureko is a type of dessert that comes from Greece. It’s made with custard that’s layered between sheets of phyllo dough. This dish differs from similar desserts in that it is assembled before the ingredients are fully cooked and baked so that the custard and shortbread cook at the same time. The name of this dessert comes from the Greek word gala, which means milk, and the Turkish word bourek, which means pastry. A simple dish to assemble, galaktoboureko is popular in Greece and other parts of the world, especially in regions where Greek immigrants have settled.
The basis for galaktoboureko is a custard made from milk, sugar, eggs, semolina, butter and vanilla. To prepare the custard, the milk is heated until it boils. The semolina, which is a soft wheat flour, is then mixed in. Once the milk and flour have cooled slightly, the eggs and sugar are added and the custard is simmered until it thickens slightly. Butter and vanilla are then blended to add richness and flavor to the custard.
In order to assemble the galaktoboureko, the thickened cream is layered between sheets of phyllo. This pasta is made from multiple layers of dough that have been rolled out until extremely thin. During cooking, the phyllo is able to puff up and become crispy due to all the air pockets between the sheets of dough. Galaktoboureko can also be made by placing a layer of custard between two layers of phyllo or by placing the custard on top of the phyllo and then rolling it up, enveloping the filling inside the pastry.
Once assembled, the galaktoboureko is cooked to cook the phyllo and finish cooking the custard. The dish is left to cook over medium heat for about 45 minutes, after which the phyllo will be golden and crunchy. After the dish is cooked, it can be topped with a simple syrup made from sugar and water. Typically, the syrup is flavored with orange or lemon juice and peels, adding tartness to this sweet dessert.
Once made, galaktoboureko is best eaten the same day. The custard, after a couple of hours, will make the phyllo dough soak. While there’s nothing wrong with the dish at this point, it’s best when the pastry is crispy and the dish is still hot.
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