Galaktoboureko Alone in the house, 2.
Don't blame me, but I'm happy to present you with his original downloaded somewhere in the wilderness of the net. : D: D: D Don't be discouraged by the number of preparation points, the cake is actually very simple and, of course, delicious, although his remark, and mine after tasting, was that you should increase the amount of syrup and triple the lemon. You in your own way… λαλακτομπούρεκο or oriđiđi Greek milk burek!
Preparation steps
- Syrup:
- Boil water and sugar on medium heat.
- Add the lemon zest, reduce the temperature and cook for about 10 minutes.
- Remove from heat, add juice (do not stir) and set aside to cool.
- Beat 2 eggs and 1/3 of the sugar until it becomes fine and light, then add the next 2 eggs and the next 1/3 of the sugar and repeat the process (about 2 minutes).
- Add semolina, lemon juice and zest.
- Continue beating and add milk and 2 tablespoons of melted butter.
- Beat for about 5-6 minutes until the mixture becomes light.
- Preheat oven to 180.
- Pour the mixture into the liquid and heat over medium heat, stirring quickly with a whisk until it reaches the density of ketchup (or baby food). Then quickly remove from heat and set aside.
- Grease the pan or pan on all sides with melted butter.
- Count the crusts and separate the halves.
- Place the crust on the bottom, starting on one side so that the excess passes over the shutter to the other side. Spread the crust with melted butter.
- Repeat the process until the separated half of the crust is used up.
- Stir the filling quickly with a whisk and apply evenly on the crust so that there are no gaps or air bubbles.
- Transfer the pieces of crust that crossed the stew one by one over the filling, smearing each with butter.
- Arrange the remaining crusts so that the part that will cross is where it is left uncovered. Don't forget to lubricate each crust. Tuck the cantons if necessary and finally coat the top with butter.
- Cut the galactoboureko into pieces of the size to be served. Cut with a very sharp and thin knife because the crusts are very delicate.
- Bake on one step lower than the middle at 175 for about 30 minutes, that is, until it turns golden brown.
- Remove from the oven and pour evenly over the cooled syrup. Also pay attention to the edges. Leave for a couple of hours to cool and absorb the syrup. It can be sprinkled with cinnamon if desired.
- Eat it in 1 - 2 days. Keep covered so that it does not dry out (preferably indoors without air access).
