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Greek galaktoboureko

Crispy puff pastry filled with sweet pudding cream.A summer like in Greece, that would be nice! With the delicious galaktoboureko, you’ll at least get a taste of your culinary holiday dreams.

Ingredients

1Cinnamon stick
1Tante Fanny puff pastry roll
125mlWater
210gSugar
375mlMilk
0.5Vanilla pudding powder packet
1Lemon zest and juice
30gFine wheat semolina
2Melted butter
1Separated egg

Preparation

  1. Preheat the oven to 210°C (top and bottom heat) and prepare the dough according to the instructions on the package.
  2. Grease the baking dish with a little butter.
  3. Bring 150 grams of sugar with 125 ml water, lemon zest and juice, and cinnamon to a boil.
  4. Let the syrup cool.
  5. Stir the semolina with pudding powder and some cold milk until smooth.
  6. Bring the rest of the milk to a boil.
  7. Stir in the semolina mixture, stir until thickened, and remove from the heat.
  8. Mix the egg and egg yolk with 60 grams of sugar, stir this into the hot semolina mixture, and let it cool.
  9. Roll out the dough and place half with the baking paper in the form.
  10. Pour the semolina mixture over the dough and cover with the other half of the dough.
  11. Fold the overhanging edges over and press them onto the edges of the bottom dough.
  12. Brush a thin layer of butter over the surface of the dough and carve a nice pattern into it.
  13. Bake at the bottom of the oven for about 35 minutes until done.
  14. Remove the galaktoboureko from the oven and immediately pour the cold syrup over it.