GALAKTOBOUREKO

From Pastry Chef Chris Vergados





MATERIALS

8-10 fresh crust leaves
1 ½ liter of fresh milk
400 g. sugar
70 g. coarse semolina
70 g. fine semolina
2 eggs
2 vanilla
100 g. butter

For the syrup:
500 g. sugar
250 ml water
50 g. glucose




PERFORMANCE

For the cream:

Place in a saucepan the milk, sugar, eggs and stir constantly over high heat, until homogeneous materials.
Pour the coarse and fine semolina. Add except fire, vanilla and stir for 1 minute, even until the cream starts to blend. Remove the pan from the heat and leave the cream to thiken about 10-15 minutes.

For the syrup:

Place in a pot of water, sugar, glucose and let them get boiled abou 7 minutes. Then remove from heat and let cool.

Place in a saucepan the butter and stir until melted. Butter a baking dish. Fold two leaves and put them in the pan next to each other. Spread another two leaves, buttering between. Pour the cream, cover the leaves and Butter.

Spread another 5 leaves on top. Grease the surface and cut around the leaves left over.

Score the surface galaktomboureko and sprinkle with water. Bake at 180 degrees about 30 minutes.

Galaktomboureko hot from the oven, with cold syrup.