Galaktompoureko is possibly the king of sweets for many in Greece. Fabulous cream, rich and consistent. The heavy cream lies on top (and is covered too) by a thin layer of phyllo and is bathed in syrup. Pure energy.
One could survive only by eating exclusively this delicacy. Ιn Greece our grandmothers used to say that you cannot find a proper husband if you don't know how to make backlava and galaktompoureko
- 8 cups of milk
- 6 eggs
- 1 ½ cups of sugar
- 2 cups of fine semolina
- 1 spoonful vanilla essence
- 1 spoonful of butter
- 1 small spoonful of lemon zest
- Baklava Phyllo dough 10 sheets
- ½ cup o butter
- 1 kilo sugar
- 3 – 4 cups of water
- 1 spoonful of lemon juice
- a small piece of cinnamon wood
- lemon peel
How to make it
- In a bowl beat sugar and eggs, add vanilla and lemon zest. Heat the milk and add semolina stirring until the cream is ready and thick. Add the butter and stir. Remove from heat and add the egg mixture stirring continuously until incorporated. Let cream cool down. Cover pan with a cling film.
- Grease a medium-sized baking pan (25 x 35cm) and place half the phyllo pastry sheets in the pan, after they have been buttered one by one, making sure to cover all sides of the pan. If the phyllo is short try covering each side by a different phyllo. Pour in the cream, and turn the edges of the phyllo on the cream. Place remaining phyllo again buttering each one but making sure that edges are folded inside. Butter the last phyllo as well and sprinkle with some drops of water.
- Score the phyllo diagonally in squares with a sharp knife but only to the level of the cream.
- Preheat oven at 180οC / 350oF and bake for about an hour until a golden colour is achieved..
- In the meantime prepare syrup by putting n a pan the sugar, water, lemon juice, lemon peel, cinnamon stick and cloves. Let it boil for 5 minutes and remove from stove. When the galaktompoureko is ready pour over the syrup and let is cool down before serving. Do not cover so that it will remain crispy.