Galaktoboureko (Greek strudel cake)

Name: Galaktoboureko (Greek strudel cake)
Prep time: 45 min
Total time: 105 min
Yield: 16
Cuisine: Mediterranean cuisine
Ingredients: 230 g sugar; 1 vanilla pods; 1 tbsp honey; 8 dl milk; 2 ½ dl cream; 3 fresh eggs; 50 g butter; 1 organic oranges; 1 organic lemons; 150 g durum wheat semolina; 1 parcel strudel pastry; 1 cinnamon sticks; ¼ tsp salt

desserts Baking sweet Mediterranean cuisine

Total: 1 hr 45 min. | Active: 45 min.

vegetarian

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I love desserts made with semolina! I once came across a semolina cake known as Galaktoboureko in a Greek recipe book and naturally had to try it out right away. "Galakto" means milk and "Boureko" is Turkish for a dish wrapped in filo pastry. The result is a delicious semolina custard set in strudel pastry, drizzled with an aromatic syrup!

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 16 pieces

Syrup
¾ dl	water
80 g	sugar
1 tbsp	honey
1	organic orange, peel shaved with a peeler and 2 tbsp of juice
1	organic lemon, peel shaved with a peeler and 2 tbsp of juice
1	cinnamon stick

Semolina filling
8 dl	milk
2 ½ dl	cream
150 g	sugar
¼ tsp	salt
1	vanilla pod, cut lenghtwise, seeds scratched out
150 g	durum wheat semolina

3	fresh eggs
1 tbsp	water, hot

Galaktoboureko
1 parcel	strudel pastry (120 g)
50 g	butter, melted, left to cool

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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