As you have noticed I haven’t post any recipes lately… I tried to cope with the fact that I am unemployed, again… Cooking helped me a lot to relax but the results were not good enough to be shared. Today, I went to my parents’ home for lunch and decided to prepare something special. I knew that we were going to eat grilled fish, fried squid and a selection of salads so I decided that the best dessert for such a light lunch is a mouthwatering galaktoboureko…I made a little research in my grandmother’s recipe notebook and I found the recipe below…

1 lt whole milk plus one cup
4 egg yolks
1 cup of sugar
1 cup of fine semolina
3 tablespoons fresh butter
zest of 1/2 orange
1/2 teaspoon vanilla extract

2 cups of sugar
1 cup of water
zest of 1/2 orange
1 cinnamon stick

13 sheets of phyllo pastry for desserts
1 cup melted butter for the phyllo sheets

1. Place the milk adding 1/2 cup of sugar, vanilla extract, orange and semolina over medium heat. Stir well until it comes to boil and remove from the heat.
2. Whisk the eggs yolks with the rest of sugar in a bowl and add some of the milk mixture to the eggs to balance the temperature of both mixtures.
3. Add the egg mix to the milk mixture and heat again stirring continuously. When the mixture gets thicker add the butter and stir well. Set the cream aside.
4. Preheat the oven and start to assemble the dessert!!! 🙂
5. Place in a medium rectangular pan some melted butter and start layering the phyllo pastry sheets one by one.
6. Butter each phyllo with the melted butter. You will use 6 pastry sheets for the bottom part.
7. Pour over the cream and try to smooth the surface with a spoon. Cover the cream by folding with the phyllo pastry parts that were off the pan.
8. Cover the cream with the rest of the phyllo sheets using the same procedure as before. Use a very sharp knife to cut the surface of the phyllo
9. Bake the dessert in 200 C for 30-35 minutes, until the top is golden brown. Meanwhile, prepare the syrup. In a medium saucepan, heat water, sugar, cinnamon stick and orange zest. Boil 5- 7 minutes and the syrup is ready.
10. Remove the dessert from the oven and allow to cool until it reaches room temperature. Use a ladle to pour gradually the syrup over the galaktoboureko. Allow to the galaktoboureko to absorb the syrup and serve in room temperature.

Enjoy!!! 🙂

PS: I made some changes to the original 40s recipe, using less sugar, using vanilla extract in the place of vanilla powder but still the result was amazing!

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