Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Syrup
Semolina filling
Galaktoboureko
Utensils
One rectangular baking tin (approx. 24 x 30 cm), greased
How it's done
Syrup
Place the water, sugar, orange peel, lemon peel and cinnamon stick in a pan, bring to the boil. Reduce the heat, simmer for approx. 10 mins. Remove the pan from the heat, remove the citrus peel and cinnamon.
Semolina filling
Bring the milk, cream, half of the sugar, salt and vanilla seeds to the boil in a pan. Reduce the heat, add the semolina, reduce for approx. 5 mins., stirring continuously to form a thick paste. Leave the semolina to cool.
Using the whisk on a mixer, beat the eggs, the remainder of the sugar and the water for approx. 5 mins. until light and fluffy. Add the cooled semolina, stir until smooth.
Galaktoboureko
Separate the pastry sheets. Brush half of the strudel pastry sheets with butter and overlap them in the tin so that approx. 5 cm of pastry overlaps at each edge. Spread the semolina filling on top. Brush the remainder of the strudel pastry sheets with butter, place on top of the semolina filling. Fold the overlapping sheets of strudel pastry over the top. Brush the strudel pastry with the remaining butter. Score 16 slices using a sharp knife.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180 °C. Remove from the oven, drizzle the Galaktoboureko with the syrup while still hot, leave to cool in the tin.
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