How to Make Galaktoboureko Lemon Pastry!
Throughout the Mediterranean region, and in the Greek Islands lemons are prized from the appetizers through to the desserts. Greece is known for it's amazing pastries and one of the favorite flavors is this luscious lemon Galaktoboureko custard style pastry. If you enjoy lemon merengue pie, lemon squares, custard or cream pies, you will very much enjoy this beautiful lemon custard pastry with sweet golden filo dough, honey and cinnamon garnish. This recipe is created by World Cuisine Today www.worldcuisinetoday.com and inspired by the lemon galaktoboureko custard available at Papaspiros Restaurant 728 Lake Street Oak Park IL. (708) 358-1700 www.papaspiroslive.com.
Recipe For Lemon Galaktoboureko Pastry
For the Pastry
12 sheets of filo dough
2 cups whole milk
2 cups cream
3/4 cup finely ground semolina flour
Four eggs separated yolks from whites
One cup white sugar
Two teaspoons vanilla extract
16 tablespoons of butter
Mild cinnamon fo
For the Syrup
11/2 cups water
3 cups granulated sugar
Zest of one lemon
One cinnamon stick
For the Syrup
1) Zest the rind of one lemon. Set to the side.
2) In a saucepan combine the three cups of sugar the water the lemon zest and the cinnamon stick. If you have no stick use two teaspoons ground.
3) Bring to a boil then reduce the heat to a simmer and cook stirring for 5 to 8 minutes until the sugar is thoroughly dissolved.
For the Pastry
1) Melt the butter and set to the side. Divide the egg yolks and egg whites into two separate bowls. Whisk on a fast setting the egg whites with 1/4 cup granulated sugar until smooth thick and forming peaks (a meringue). This step should take 5 to 8 minutes.
2) In another bowl whisk the yolks with another 1/4 cup granulated sugar for 5 to 8 minutes as well.
3) Fold the egg white mixture into the egg mixture in batches stirring from bottom to top.
4) In a large saucepan or pot pour the milk, the cream, and the remaining half cup of sugar. Bring to a boil. As soon as it boils slowly add the finely ground semolina flour stirring constantly and the two teaspoons of vanilla extract. Add also a few tablespoons of melted butter.
5) Butter an 8 by 12 or 9 by 13 inch pan. Thoroughly butter the bottom of the pan. Place four sheets of filo length wise with the edges over the sides, buttering each layer. Place four sheets width wise buttering each layer.
6) Pour the custard in and smooth out with a spatula.
7) Fold the sides of the filo over the center and then cover the top with four more sheets to cover the top, buttering each layer.
8) Bake at 320 degrees Fahrenheit for one hour to one hour 1/4.
9) Immediately pour the syrup over the top ladling slowly so that it is absorbed and not too soaking.
10) Pour additional syrup over each piece, dust with cinnamon and serve chilled.