Galaktoboureko in layers or in rolls is a delectable Greek dessert that embodies the essence of Greek cuisine and hospitality and it has deep roots in Greek culinary traditions. It's a staple in Greek patisseries and homes, especially on festive days. The question is: Who doesn't love galaktoboureko??? These golden galaktoboureko rolls with their crispy pastry, fluffy cream and unique lemon aroma are so good that once you taste them, you can't stop...
DIFFICULTY LEVEL
Medium
Medium
BAKING TIME
35 min
35 min
QUANTITY
45 rolls
45 rolls
Ingredients
For the syrup:
- 1000 g sugar
- 800 g water
- 2 cinnamon sticks
- 1 vial or 1 sachet vanillin
- Peel of 1 lemon
- Juice of 1/2 lemon
For the cream:
- 1 litre milk (keep one cup)
- 5 eggs
- 200 g sugar
- 150 g fine semolina
- 2 vanillas
- 1/2 lemon peel
- 50 g butter
- 15 sheets phyllo dough
- 200 g melted butter (we need clarified butter, so when we melt it we keep only the pure fat, not the milk)
- 70 g orange blossom water
- Cinnamon powder
How to
- In a saucepan, add the water, sugar, cinnamon sticks and lemon peel. Stir and boil for 10 min. In the last 3 min add the vanilla and the lemon juice, stirring.
- Let it cool.
- In the bowl of a mixer, beat the eggs and one cup of milk for 1 - 2 min. Add the semolina and vanillin and beat until combined.
- Pour the milk and lemon zest into a saucepan over a medium heat. Add the mixture from the bowl and continue to whisk until the cream thickens.
- Remove from the heat and add the butter, stirring until melted and incorporated.
- Let it cool to lukewarm. Don't pour it hot on the phyllo dough.
- Take a sheet of phyllo dough, butter it with clarified butter, fold it and cut it into three equal strips.
- Place a large spoonful of cream on each strip, fold in the sides and roll up. Repeat with the rest of the sheets.
- Place the rolls next to each other on a buttered baking tray, pour the remaining clarified butter over them and bake in a preheated oven (set to fan) at 355 oF - 180 oC for 35 min.
- As soon as you remove the galaktoboureko rolls from the oven, spray them with orange blossom water. Immediately pour the syrup over them. When cool, sprinkle with cinnamon.
Note from Greek jar:
Enjoy galaktoboureko rolls warm or on the first day when they are still very crispy and so delicious!
They can be left out for up to a day, then refrigerate and consume for up to a week.
