Easy Galaktoboureko Recipe

This Easy Galaktoboureko Recipe is a delicious dessert most cook in neighboring Greece. Also, it cooks in some southern regions of our country.
Furthermore, our traditional Qumeshtor recipe cooks in several versions. So, in some Central Albania regions, cook the custard cream for the Qumeshtor recipe with milk, eggs, and starch. And, in the south of our country, the recipe cooks with flour.

Moreover, this recipe is different from what we know cause it cooks with semolina flour. Also, it is a sorbet dessert recipe, which makes this dessert tasty and much loved to enjoy for family holidays, including the end of the year.

Ingredients

semolina custard Cream

• 1 l of milk
• 250 g of semolina flour
• 200 g of sugar
• 100 g of butter
• Vanilla
• 4 eggs
• a pinch of salt
• 1 package of phyllo pastry (450-500 g filo pastry)
• 250 g of melted butter

Sorbet

• 500 g of sugar
• 400 ml of water
• 1 tbsp of honey
• I cinnamon stick
• Lemon zest

Directions

Sorbet

1. As a start, we will make the syrup. Thus, we will throw the sugar and water in a pot and turn on the stove.
2. Add the cinnamon and lemon peels, only the yellow part, and leave it on the fire until the sugar melts and boils.
3. After two minutes, remove from the heat, and when it has cooled a little after a few minutes, add the honey. This way, the syrups will not be sugared.
4. We will leave the syrup to cool completely, as we will add it cold on top of the hot dessert.

Semolina Custard Cream

The second step is to make the cream.

1. In a saucepan, add the milk and a part of the sugar quantity. Let it heat.
2. Once the milk is hot, add the semolina flour and mix. We have to stir it constantly to make a thick mass.
3. Once we get a creamy mass, turn off the heat. Then, add the butter and vanilla. Mix the cream well until all the butter has melted and let it cool.
   
4. While the cream is cooling, we will melt the rest of the butter that we will use for the filo pastry.
5. Meanwhile, beat the eggs with the sugar with a whisk until foamy and the volume doubles.
6. Next, we will mix the beaten eggs with the previously prepared mass that has cooled, mixing it carefully from bottom to top so that the volume of the eggs does not drop.

Baking and Serving

1. We will take a medium casserole and grease it with melted butter. Spread the filo pastry by sprinkling it with butter.
2. We will lay five filo noodles at the bottom and place them to cover the sides well and come out and beyond them to fold the filo pastry nicely at the end.
3. Pour the cream, level it, and fold the sides of the noodles from the inside.
4. Lay the other filo pastry one by one (five in total) and sprinkle with butter on each of them.
5. Finally, we insert the noodles from the inside through the sides of the pan.
6. We throw the remaining butter on top of the galaktoboureko and cut the pieces to the size we want to serve them. When cutting it into pieces, do not cut until to the end of the filo pastry layer.
7. Then, bake the dessert in the oven preheated to 170 degrees for 50-55 minutes. Bake it until to see the top in reddish color.
8. Take it out of the oven and while it is hot, pour the cooled syrup on top. We will leave it like this until the syrup is all absorbed.
9. In the end, serve it as desired.

Bon Appetit!

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