{"id":13501,"date":"2021-05-07T12:35:13","date_gmt":"2021-05-07T12:35:13","guid":{"rendered":"https:\/\/petros-syrigos.com\/afrato-galaktompoureko\/"},"modified":"2025-02-12T10:55:03","modified_gmt":"2025-02-12T10:55:03","slug":"galaktoboyreko","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/galaktoboyreko\/","title":{"rendered":"Galaktoboureko \u2013 Custard pie"},"content":{"rendered":"

The most delicious and traditional Greek dessert is in this recipe. Try the easy galaktoboyreko!<\/p>

Ingredient for Galaktoboureko \u2013 Custard pie<\/h4>

For the sheet<\/h4>
  • 200 g milk butter (sheep and goat)<\/li> <\/ul>

    For the syrup<\/h4>
    • 700 g granulated sugar<\/li>
    • 400 g of water<\/li>
    • 2 tbsp glucose<\/li>
    • peel of 1 lemon<\/li>
    • 1 tbsp lemon juice<\/li> <\/ul>

      For the cream<\/h4>
      • 300 g granulated sugar<\/li>
      • 176 g fine semolina<\/li>
      • 700 ml whole milk<\/li>
      • 300 ml cream 35%<\/li>
      • 4 eggs at room temperature<\/li>
      • 150 g cow butter<\/li>
      • 2 vanilla powder<\/li>
      • Grate 1 lemon<\/li> <\/ul> <\/div> <\/div>

        Execution<\/h4>

        For the syrup<\/h4>
        1. Put all the ingredients for the syrup in a saucepan.<\/li>
        2. Bring to a boil over medium to high heat and when it boils, count for 4 minutes.<\/li>
        3. Then we take it off the fire, our syrup should be cold when we use it.<\/li> <\/ol>

          For the cream<\/h4>
          1. Put the milk, the cream, the semolina, the sugar, the vanilla, the lemon zest in a saucepan and put it on a medium heat and mix well.<\/li>
          2. The cream will start to thicken, do not let it thicken too much and add the butter after it starts to boil.<\/li>
          3. Stir constantly in a circle and towards the center of the pot so that the ingredients come together and our cream starts to coagulate.<\/li>
          4. It will become thick and velvety, let it cool.<\/li>
          5. Divide the eggs into yolks and egg whites, beat the egg whites into a meringue.<\/li>
          6. Put the yolks in a bowl and beat them with a hand whisk.<\/li>
          7. Incorporate the yolks into the egg whites, stirring with a silicone spatula, be careful not to make hasty movements, our meringue must remain fluffy.<\/li>
          8. After the cream has cooled, we incorporate the meringue mixture with the cream with gentle movements with a silicone spatula, putting the meringue in the cream in 3 portions.<\/li>
          9. Melt the butter.<\/li>
          10. We take a 35 x 45 pan and butter well everywhere and on the sides.<\/li>
          11. We place the leaves in our pan one by one, putting the crosses and leaving a little sheet on the outside so that we can then fold it inside.<\/li>
          12. Butter with a brush without touching the sheet, just splash them.<\/li>
          13. After we spread the 5 leaves, we spread our cream.<\/li>
          14. Then fold in the protruding leaves.<\/li>
          15. Put the remaining leaves on top one by one, buttering in between.<\/li>
          16. Carve into pieces.<\/li>
          17. Put the remaining butter and wet your hands with water and sprinkle the leaves.<\/li>
          18. Bake in a preheated oven at 160 degrees in the air or up and down for about 1 hour and<\/li>
          19. 20 minutes until it swells and takes on a nice golden color.<\/li>
          20. As soon as our dessert comes out of the oven, hot, we immediately pour the cold syrup in portions with a ladle.<\/li>
          21. Put all the syrup and let the dessert cool completely.<\/li>
          22. The dessert is stored outside the refrigerator, be careful not to cover it with foil because the leaf will lose its crunchy texture.<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

            The most delicious and traditional Greek dessert is in this recipe. Try the easy galaktoboyreko! Ingredient for Galaktoboureko \u2013 Custard pie For the sheet 200 g milk butter (sheep and goat) For the syrup 700 g granulated sugar 400 g of water 2 tbsp glucose peel of 1 lemon 1 tbsp lemon juice For the […]<\/p>\n","protected":false},"author":1,"featured_media":24254,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2806,2820,2819],"tags":[3051,3052],"class_list":["post-13501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-syrupy-sweets","category-traditional-sweets","tag--en","tag---en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13501"}],"version-history":[{"count":3,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13501\/revisions"}],"predecessor-version":[{"id":13521,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13501\/revisions\/13521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/24254"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}