| METHOD Bring the milk with the vanilla pod to the boil
gently, (If you are using vanilla essence do not add it yet). Withdraw from the
heat, take the vanilla pod out and gradually add the semolina to the milk while
stirring continuously with a wooden spatula. Return to a gentle heat and cook
for about 5 minutes, stirring continuously, until the mixture has thickened.
Take off the heat, mix in the butter and let it cool for 10 minutes. Beat the
eggs with the sugar untit they get pale and fluffy and gradually add to the
cooled mixture while stirring. If using vanilia essence add it at this stage.
Return to a gentle heat for a further 2-3 minutes, stirring continuously, then
withdraw from the heat. While working with the pastry, stir the mixture
occasionally to prevent a crust forming on top. Butter a roasting dish
approximately 39 x 28 x 20 cm. Prepare the fyllo pastry and fill in
exactly the same way as described in
Cheese Pie.
Bake in a preheated oven, gas no. 4/ 350 grades F/ 180 grades
C, for 45 minutes until pale golden. Take out and cool for 10 minutes while you
make the syrup. Dissolve the sugar in the water, add the aromatics and lemon
juice and boil gently for 5-7 minutes until slightly thickened. Let the syrup
stand for 5 minutes, then remove the aromatics and slowly pour all over the
galaktoboureko. Once the syrup has been absorbed, cut and serve.
You
may, if you like, replace the vanilla with cinnamon and nutmeg
powder.
Galaktoboureko is at its best eaten fresh, preferably when it
is still warm, but is still good the next day. No need to keep it in a
refrigerator unless the weather is particularly hot. |
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