The name Galaktoboureko is made up of two words: Gala (γάλα) and Boureko.
The first word is Greek and means "milk". This term is the origin of the Greek name for the Milky Way and therefore for all educated languages it has derived in the way of calling large groups of stars: Galaxy (Γαλαξίας).
The second word is Turkish and comes to mean cake or pie, more properly. It is the same word that is used in a traditional Turkish recipe called börek. Therefore the Galaktoboureko could be translated as Milk pie. Specifically, it is a custard pie.
The realization of the Galaktoboureko is made up of three parts:
- Preparation of the custard
- Construction of the pie and baking
- Making the syrup
CUSTARD INGREDIENTS:
- 80 grams (3 oz) of semolina
- 80 grams (3 oz) of sugar
- Half a liter (2 cups and a half) of whole milk
- 3 eggs
- Juice of half a lemon
- 1 vanilla pod
Semolina is a fine flour made from durum wheat, like the one used to make pasta. It can be found in any supermarket. However, if you have trouble finding the semolina, you can use a very fine couscous or, although it is not advisable, rice flour.
PIE INGREDIENTS:
- 250 grams (9 oz) of filo pastry (between 5 and 8 sheets)
- Butter
Filo pastry is sold frozen or fresh. Supplied in oblong packs containing 5-8 paper-thin sheets. It must be worked very quickly, avoiding exposing it to the air because it dries out quickly.
SYRUP INGREDIENTS:
- A bit less of half a cup of water (approx 80 ml)
- A bit less of half a cup of sugar (approx 80 ml)
- The juice of half a lemon
PREPARATION :
First we are going to make the custard. In a medium saucepan, add semolina, sugar, milk, eggs and vanilla. We stirr with a wooden spoon to prevent it from sticking and when it starts to boil we reduce the heat and keep it for ten more minutes adding the juice of half a lemon. Once the time has elapsed, remove and let cool, removing the vanilla. The result is a thick custard.
While we are going to prepare the mold and the filo pastry. Use a container can go into the oven. We smear it well with butter and at the bottom we deposit between 3 and 5 sheets of filo pastry, each one of them well painted with butter. To do this, we separate a sheet and keep the rest covered by a slightly damp cotton cloth. Once we have prepared the base of the galaktoboureko, we cover it with the thick custard. Now we are going to cover with another 3 to 5 sheets of filo again painted with butter. The outermost layer of the pie does not need to be smeared.
We have preheated the oven to 180 degrees (356 F) . Place the pan in the center and cook for an hour (or until the top layer is golden brown). While we will make the syrup with which it is usually served. For the syrup, heat the water and sugar in a saucepan until the mixture boils. Then lower the heat and add the juice of half a lemon to prevent it from crystallizing. We keep on low heat for ten minutes, stirring all the time, and it's ready.
Once the baking time has elapsed, remove the tray and let it cool. With a sharp knife we cut the pie into rectangular portions (it is not necessary to remove them from the source where we have baked them). If we wish, we cover them with the syrup and store in a cool, dry place for 24 hours or in the refrigerator covered with aluminum foil or similar. After 24 hours they are ready to be tasted with their maximum flavour, although if you cannot resist the temptation they can be eaten freshly made.
It is certainly one of the most incredible desserts of all that I know. I really encourage you to prepare it.