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athena2007

GALAKTOBOUREKAKIA (Filo pastry custard rolls)

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@Bojana  something sweet as requested x

Probably the most popular of all desserts in Cyprus and  Greece, people of all ages cannot resist this custard pie. Including me. It takes its name from the Greek word for milk – ‘gala’ and ‘boureko’, which means stuffed pastry. It is usually made into one large pie and portioned. I prefer however to make them into individual rolls. Both ways are excellent and I am giving you both methods. The pastries are drizzled with homemade syrup. ENJOY

(Makes 14)

For the pastry
1 x 470g long filo pastry(Au Ble’D’or)
100g (4oz) unsalted melted butter

For the syrup
275g (10 oz) sugar
275ml (½ pint water
1-2 cinnamon sticks
4 whole cloves
peel of ½ lemon and the juice

For the custard
1.2 litre(2pints) of full fat milk 
100g (4oz) fine semolina or coarse
25g (1oz) corn flour, diluted with a little milk
100g (4oz) caster sugar
A little mastic-gum, optional
zest of 1 lemon 
few drops vanilla extract
5 eggs, room temperature
25g (1oz) unsalted butter

METHOD:

Prepare the syrup in advance by placing the sugar, spices, lemon peel, lemon juice and the water in a medium saucepan. Bring to the boil until the sugar has dissolved and simmer for 10 minutes or until the syrup has slightly thickened. Remove from the heat and allow the syrup to cool.

Place the milk in a large heavy saucepan on a low heat. In a large bowl, put the eggs and sugar and whisk adding the diluted corn flour, lemon zest, mastic-gum and vanilla extract.

Sprinkle the semolina into the warm milk, whisking all the time then whisk the eggs and sugar mixture, whisking and stirring all the time until custard has thickens and is smooth (it shouldn’t be too thick) if too thick add more milk. Remove from the heat, mix the butter and pour the custard in a square dish and cover the custard with greaseproof paper, to stop a skin forming, allow to cool.

Remove the filo pastry carefully from the packet. Cut in half down the middle and take tree pieces of sheet at a time and keep the rest covered with a slightly damp cloth to prevent it from drying out. Place them one on top of each other and brush with melted butter. Put 3 tbsp. of the custard filling at the base of the filo and roll the pastry lightly over to cover the custard. Fold the two outside edges into the middle and roll loosely to prevent the custard from oozing during baking.

Place the finished rolls as you make them onto a greased baking dish, seem side down leaving at least 1cm space between each one. Brush the rolls with more melted butter if you have time place them in the fridge for 15 minutes, then bake in a preheated oven, in the middle shell at 180oc – 350/ Gas Mark 4 for 35-40 minutes until golden. Do not turn them over during cooking.

Remove from the oven and prick each one with a fine skewer in a few places and drizzle the cooled syrup slowly over them a couple of times.

GALAKTOBOUREKO:
(Filo pastry Custard pie)
Makes 10-12 portions

If you wish to make one large Galaktopoureko (pie) you will need a 31cm x 23 cm (12” x 9”) deep tray or a round tray.

Lay half the filo pastry into the greased baking dish making sure the pastry overlaps the edge of the baking dish. Brush each sheet of filo with melted butter and spread in the warm custard. Fold over the overlapping pastry and cover with the remaining pastry and brush each one as before with melted butter. Tuck the top layers of pastry down the sides and score the top into the required portions, diamonds, squares or triangles. Sprinkle the top with cold water to prevent the filo pastry curling up during cooking.

Bake for 45minutes or until golden and drizzle the cooled syrup on top of the custard pie. Cut following the score lines and serve warm or cold.

Now for the best part tuck in and fill ya bellies... OH LA LA 

 

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Edited by athena2007

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Looks delicious indeed! I love those sweets with a lot of sugary syrup, hahaha, baklava and hurmasice among them, both from the Turkish cuisine that we got a lot in common with :D 

Discovered something similar in Egypt, it was with coconut and syrup too, so delicious 😋

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