What do I love more than Baklava?
The lesser known Galaktopoureko.
Yes, I love it much more than Baklava, a huuge amount more than Kateifi, in fact it may just pip my Mother's semolina cake into first place in my affections.
Only just, mind.....
What is Galaktopoureko?
Well, if I tell you that 'Gala' means milk.....and 'Pourek' is the Turkish word for a pie or pastry.....perhaps it becomes clearer?
Galaktopoureko is a Greek pastry/dessert, either made individually (my preference) or in a large tray, where it is cut into portions. It's based on a set semolina custard, rolled in phyllo pastry and dunked in sugar syrup.
What's not to like?
2 pints of milk
6 tbsp semolina
2 tbsp cornflour
4 tbsp sugar
1-2 packets of phyllo pastry (I can't be more specific than this I'm afraid, as brands tend to vary in the number of phyllo sheets they have in their packets. It also depends how many pieces you cut your semolina custard into)
For the syrup:
2 and a half cups sugar
2 cups water
juice of 1 lemon
few shards of cinnamon stick and a few whole cloves.
1. Warm the milk gently, but don't let it come to a boil.
2. Beat the eggs and slowly add to the warm milk.
3. Slowly add the semolina, cornflour and sugar
4. When it has slowly come to the boil and thickened considerably, pour into a rectangular pan, let it cool and refrigerate until set.
5. Cut into rectangular slices and roll in sheets of phyllo which have been greased with either melted butter or a flavourless vegetable oil, tucking the corners in, so that you end up with neat, rectangular parcels.
6. Place on a greased baking tray and bake at 160 degC until golden (They may take about 25-30 mins, but just keep an eye on them)
7. Meanwhile make the syrup, boil together the sugar, water, lemon, cinnamon and cloves for about 5-10 minutes.
8. When the Galaktopoureka are out of the oven and slightly cooled, dip them into the syrup and place one-by-one onto a serving dish.
9. Wait for the ooooohs and aaaaaahs which will surely come!