Q&A: Does anyone know how to cook Greek dessert “Galakta Buriko”?
Question by natalia1403: Does anyone know how to cook Greek dessert “Galakta Buriko”?
hi, everyone! i have this big question i wasn’t able to find the answer until now. when i was on holiday once i ate at a restaurant this dessert called “Galakta Buriko”, which the waiter told us was Greek (we were not in Greece). and it was delicious. it had a white-yellow cream which was probably made with milk, eggs, sugar and lemon, a little vanilla maybe, similar to the cream from the eclairs, between two thin pieces of pastry and this was served a little warm, but with a scoop of ice cream on top, which was melting just a little and on top of the ice cream there was a little whip cream and on top of all that there was a thin line of a sweet-sour syrup poured on and around it. what can i say…i ate two portions…deliciousssssss…so if anyone knows the recipe, please share it with us and you will make everyone who tries it a happy person 
Best answer:
Answer by Adam
BTW, it is pronounced Galaktoboureko.
I hope you enjoy. Bon apetite
INGREDIENTS
6 cups whole milk
1 cup semolina flour
3 1/2 tablespoons cornstarch
1 cup white sugar
1/4 teaspoon salt
6 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
3/4 cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar
DIRECTIONS
Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C).
Butter a 9×13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.
And here is a link for another recipe:
http://greekfood.about.com/od/phyllopastriesbaklava/r/galaktoboureko.htm
What do you think? Answer below!
I constructed this recipe from those that I found on the web while trying reconstruct the flavour and texture of the galaktoboureko that I had while in Greece. (I often find it fun to try to reproduce dishes that I have had from memory.) I was a bit surprised to find that none of the recipes called for honey which I am sure was in the piece that I had so I added some to the syrup. I also added some cinnamon to the syrup to add another layer of flavour. The rest of the recipe is pretty standard. The galaktoboureko turned out really well. The phyllo dough baked up nice and light and crispy and flaky and good. I really enjoyed the texture of the custard and its slightly sweet and lemony flavour. The layers of the phyllo dough soaked up and retained the extra syrup which added a touch of cinnamon which added something slightly exotic. The only problem that I am having is that it is disappearing too quickly.
Ingredients:
3 cups milk
1/2 lemon (zest)
1/4 cup fine semolina
1/2 cup sugar
1 tablespoon unsalted butter
3 eggs
1/2 teaspoon vanilla extract
1/2 pound phyllo dough
1/2 cup butter (melted)
1/4 cup honey
1/2 cup water
1/2 cup sugar
1/2 lemon (juice and zest)
1 stick cinnamon
Directions:
1. Bring the milk and lemon zest to a boil and whisk in the semolina.
2. Add the sugar and simmer for 5-6 minutes.
3. Remove from heat and stir in the butter and the eggs one at a time.
4. Stir in the vanilla.
5. Brush the bottom of an 8×8 inch baking pan with olive oil.
6. Brush the top of a sheet of phyllo dough with butter and place it in the pan. (You may have to cut the phyllo dough to fit the pan.)
7. Repeat until you have 6-8 layers depending on how thick you want the crust.
8. Place the custard mixture on top of the phyllo dough.
9. Brush the top of a sheet of phyllo dough with butter and place it on the filling.
10. Repeat until you have 6-8 layers depending on how thick you want the crust.
11. Cut the pie into pieces.
12. Bake in a preheated 350F oven until the top is golden brown and the filling has set, about 30-50 minutes.
13. Simmer the honey, water, sugar, lemon and cinnamon for 5 minutes.
14. Pour the syrup over the pie when it comes out of the oven.
15. Let cool and serve.