~ Preparation and baking of Galaktoboureko.
~ In a pot, pour the milk, sugar, butter, vanilla powder.
~ Bring to boil and slowly add corn flour (stirring at all times) until it thickens.
~ After the mixture thickens take it off the heat.
~ Separate eggs and beat the white until meringue and then add the beaten yolks.
~With an egg beater or a mixer blend slowly the beaten eggs with the rest of the mixture.
~ Put aside until you prepare the pan with fillo pastry.
~ Butter your baking pan and spread one fillo at a time.
~ Butter every fillo you spread on the bottom and the sides of your pan.
~ After spreading half of your fillo pastry pour the custard and spread evenly in your pan.
~ Any fillo left on the side of the pan fold over custard.
~ Add the rest of your fillo pastry on top of your custard one at a time and buttered.
~ Bake for about an hour at 350 degrees or until golden brown.
~ After Galaktoboureko is baked remove from oven and let it cool.
~ Syrup.
~ Place all syrup ingredients in a sauce pan and bring to boil.
~ Boil for about 10 minutes until it becomes thin syrup.
~ Assuming your Galaktobourko is cold pour the hot syrup over it and let it being absorbed and cool.
~ After the syrup is absorbed by your Galaktoboureko, cut in diamond shapes and serve.
~ Good luck and enjoy. |
