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Greek custard pie – Galaktoboureko –
I decided to pay more attention to one dessert that was on the table.
Next to tyropita and spanakopita, there is the king among Greek sweet pies, and that is
galaktobureko (γαλακτομπουρεκο) which requires a little more work.
Greek custard pie – Galaktoboureko ingredients for dough:
800 ml of flour T-400 smooth
if necessary, milk (to obtain a soft pie-like dough)
a pinch of salt
a pinch of baking soda
3 tablespoons of olive oil
1 small teaspoon of vinegar
Also prepare about 300 g of starchy flour + 100 g of semolina
Stuffing :
6 eggs
250 ml of sugar
1.5 l of whole milk
3 spoons of Metaxa
250 ml of baby grits
lemon peel
juice of 1/2 lemon
2 tablespoons of melted butter
For sprinkling the crust, you need 125 grams of butter or vegetable oil
Dough:
Add salt to the flour and mix, add baking soda and mix again.
From wet ingredients (add vinegar and oil to warm milk and mix)
Pour this mixture over the flour and knead the dough as for a pie. Let it rest for about 15 minutes.
Then divide the dough into 80 balls (from which 16 crusts are obtained later).
With a rolling pin, roll out each ball into pancakes.
Rub each one well with a mixture of starch and semolina, then stack 5 x 1 pancakes/noodles on top of each other.
Using a rolling pin, roll out the thin, fine noodles with the help of starch and grits (starch is a must, it gives the thinness and softness of the noodles).
When you’ve done the hard work, get down to the stuffing
In a large bowl, first add 2 eggs and mix until frothy with 1/3 of the sugar, then add another 2 eggs and the second third of the sugar, mix
2-3 minutes each time, then again 2 eggs and the rest of the trechine sechera and beat for another 2-3 minutes.
Add lemon zest, lemon juice and semolina. Beat for about 4-5 minutes at the highest level with electricity. mixer. Add 1.5 l of milk and mix for a few minutes,
add melted butter and metaxa and mix for another minute.
Transfer to a bowl and mix with the help of a whisk on medium heat until you get the consistency of porridge/pudding, before filling the galaktobourek, the filling should cool down well.
When everything is ready, the act of ordering itself follows.
Greek pies are made the same as Israeli and Turkish pies, that is, the bottom layer of doughnuts-filling-top layer and then
From the 16 balls, separate 8 for the lower crust, 8 for the upper crust.
Grease the pan with butter, place one noodle, then sprinkle with a spoonful of melted butter, do this until you have 8 crusts (do not sprinkle them)
Put the filling on the noodle and flatten it with a spoon, making sure that there are no holes or bubbles in the pie.
Then arrange the rest of the 8 crusts in the same way, sprinkling them with butter.
Cut the galaktoburek into cubes and bake at 200C for about 45 minutes, after all, just like the baklava, until it is nicely browned.
Boil the syrup from
350 ml of sugar
250 ml of water
lemon zest and juice from 1/2 lemon.
Add the lemon zest to the sugar and cover with water, when it boils add the lemon juice and cook for about 10 minutes, drain and cool.
Pour cold syrup over the hot pie, do not eat it right away because the filling would spread.
Store in the refrigerator overnight and serve the next day with ouzo or sprinkle with a little cinnamon or roasted hazelnuts.
recipe: RenaTTa
