Galaktoboureko Rolls
Galaktoboureko has to be one of my favourite desserts – we’re talking overall, not just Greek desserts.
More commonly, it’s baked in a tray lined with buttered phyllo sheets then filled with semolina custard. It is topped with more buttered phyllo sheets. Then it is placed in the oven until golden. It’s finished with a thick syrup that gets absorbed by the custard and phyllo.
20
servings
1
hour
50
minutes
-
1 package of phyllo pastry (454 gr)
-
1 lb. of unsalted butter, melted
- Syrup
-
1 cup of sugar
-
1/2 cup water
-
2 Tbsp. light corn syrup
-
1 tsp. lemon zest and 2 Tbsp. of lemon juice
- Custard
-
3 cups whole milk
-
1 cup evaporated milk (or half-half or heavy cream)
-
1 cup of granulated sugar
-
zest of 1 lemon
-
3 large eggs
-
1/2 cup fine semolina
-
3 Tbsp. corn starch
-
2 tsp. vanilla extract
-
3 Tbsp. cold butter
- The night before, thaw your phyllo overnight in your fridge. Take the phyllo out of the fridge 1 hour before beginning assembly.
- For the syrup, add sugar, water, lemon juice and zest and bring up to a boil. Simmer for 5 minutes and take off the heat. Allow to cool to room temperature.
- For the custard, to a medium sized pot add your milk/cream, sugar, lemon zest and turn heat to medium. Stir occasionally to help dissolve the sugar. When the milk is just about to boil, take off the heat.
- In a large bowl, add the remaining custard ingredients (except for the cold butter) and whisk until it’s a smooth paste.
- While whisking the paste, slowly ladle in your hot milk. Transfer custard mixture back into the pot and place on your stovetop over medium heat.
- Continue to stir with your whisk until your custard has thickened. Take off the heat and add the cold butter and stir until melted and combined. Cover the custard with plastic wrap and poke some holes with a knife in the plastic to help release some heat. Allow to cool to room temperature.
- You will need an 8″x13″ pan. Grease the bottom and sides with softened butter.
- Lay your phyllo sheets on your work surface with the short end facing you. Lightly brush the phyllo sheet with butter. Now place 4 Tbsp (1/4 cup) of custard in the middle of the phyllo – about 4 inches from the bottom. Fold inward one side of the phyllo so that it covers the custard and now fold over the other side over toward the middle. Lightly brush more butter over the strip of phyllo. Now gently roll up the phyllo to make a phyllo roll. Place in your buttered pan.
- Repeat Step 8 with your remaining phyllo sheets until the tray is filled. Pre-heat your oven to 350F and brush the tops of your rolls with butter.
- Place the pan on the middle rack of your oven and bake for 45-55 minutes or until Golden.
- Take your Galaktoboureko out of the oven ladle the cold syrup over all of the phyllo. Allow to cool 90 minutes before serving or allow to cool to room temperature and place uncovered in your fridge overnight.
- Galaktoboureko can be made up to two days ahead. Serving with a scoop of vanilla ice cream
- You want to use the thin phyllo that’s used for making baklava. Phyllo packages are sold by weight and the phyllo sheets may vary from 17 to 20 sheets.
It can be eaten when still a bit warm or the next day after being chilled in the fridge. This version has the custard rolled up in phyllo and offering individual portions.
I’ve always liked this version but was fearful of seeing custard burst out of the phyllo during the baking phase. With this recipe, it doesn’t happen. Details matter and one should add the right amount of filling. Over filling isn’t always better.
The post Galaktoboureko Rolls first appeared on Kalofagas.ca.
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