How To Make Galaktoboureko | Greek Galaktoboureko Recipe
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- Опубліковано 28 сер 2024
- In this vid I you how to make the most delicious Greek galaktoboureko. With his ste-by-step instructions, making this traditional Greek dessert in your own kitchen will be a snap!
Recipe: kensgreektable...
Please Like & Subscribe and if you have any questions or comments, please post them below and I'll reply ASAP!!!
Twitter: @kenpanagopoulos
Instagram: ken_panagopoulos
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This is a really straight forward recipe. Love how he makes it, so easy to follow. Brilliant.
Thanks very much Lorna!!! 🙏🏼🙏🏼🙏🏼
I made this for Easter and used both orange and lemon zest...It was phenomenal!!! Thank you for the recipe and video.
Happy Easter!!! Thanks very much for your comment and kind words!!! 🙏🏼🙏🏼🙏🏼 Glad you liked the recipe.... 👍💪❤️✌️🙌
You make it look so easy to make this recipe,that i really want to try.And thanks for writing the ingredients at the end of the video
Thank you so much for your kind words!!! 🙏🏼🙏🏼🙏🏼
Nice meeting you great Dessert
Hi Ken,
I found this tonight to show my Girlfriend the recipe, had lunch with my parents today, Dad's greek and mum gave me a greek cookbook that dad gave her when they got married about 50 years ago, going to make this for my girlfriend this week
I have subscribed to your channel ;)
+ray speed Fantastic!!!!! Let me know how it turns out:-))
Cheers,
Ken🇨🇦
Ditch the 'music' - your voice and style is awesome enough 👍
Love love your cooking Chef Ken!!
Thank you so much Pepper!!! 🙏🏼🙏🏼🙏🏼
1)Good explanation 2)Nice kitchen ,Thank you for posting recipe .
+zzz1249 Thank you👍👍👍
Amazing.thank you Sir
Thanks very much Elana!!! 🙏🏼🙏🏼🙏🏼
OMG!!! Looks delicious! I remember my Grandfather making this long ago. Definatley will try his one Ken!
Thanks very much Patricia!!! 🙏🏼🙏🏼🙏🏼
I am making this for a summer cook out! Thanks!
Awesome Cynthia!!! Good luck and let me know how it turns out... 👍🙏🏼✌️❤️💪🙌
Hola Ken !! I love your channel i subscribe you make me cook man. I love galaktoboureko my tia always do them for me but i saw your video yesterday and I decide to do mine today and I did it now is cooling down and look so yummyyyy i cant wait to eat it. i did also you taramosalata recipe is delicious and tomorrow tiropita you gave me problemss jajajajaja. love your videos. From Montreal, besos.
Cute shorts. I wish I could get filo dough in Mexico but alas no. I would love to make that it looks amazing Ken.
Haha thank you!!! 🙏🏼🙏🏼🙏🏼
Had my operation happy to have that over with. Ken your custard pie looks wonderful, I wish I could have some. Nick sends regards to you.
All the best to you. Nick and Myrna
Great news Myrna!!! 🙏🏼🙏🏼🙏🏼
Where is the cinnamon?
I always butter each filo sheet separately, and I use a silicone pastry brush which makes buttering each sheet very easy.
+ravenblackhawke Thanks for the comment:-)) Typically, you should butter each filo sheet individually unless you're like me and they stick for you lol. I use a good quality paint brush for my buttering but you can use whatever works for you....
Cheers,
Ken🇨🇦
Thanks for this reciepe. it looks delicious.. Easy to make..
I haven't seen this one but it looks great 🇬🇷❣🇬🇷❣
Looks Yummy! I will try it this weekend.
Thank you for your comment! Good luck with this Neeraj and let me know how it turns out:-))
Cheers,
Ken🇨🇦
Thank you for posting!!
Great recipe made it again today. Only thing I'd say negative is the music playing through your directions.
Thanks very much Vicky!!! 🙏🏼🙏🏼🙏🏼 Sorry about the music. I was still trying to get the hang of the background music thing....
Not that I don't love galaktoboureko, but this video shows up when I click the link on the roast beef recipe page of your website! 😜
OMG!!!! I’ll take care of that pronto.... thanks for letting me know!!!
Looks great!
Thank you!!! 🙏🏼🙏🏼🙏🏼
We're making this today!
Awesome!!! Good luck and let me know how it turns out... 👍💪✌️🙌
yum .thanks. well done ,im gonna make one.thanks for sharing this.
I'm gonna make this soon it looks so good 👍
Awesome!!!! Good luck and let me know how it turns out:-))
my mother said she loves you.
Tell her I love her back!!!! 👍❤️🙏🏼
I love the his dessert and you explain it well, but I am hearing impaired and the background music is too loud for me to understand your excellent explanation.
I know Sharon you’re right. I was still trying to get the hang of the background music thing. Sorry....
Very nice thanks you also ❤️
Thank you!!!!! 🙏🏼🙏🏼🙏🏼
I've looked through your sweets recipes (bravo, I love them all!) but was unable to find anything about the famous candied fruits, particularly cherries, anywhere here. Please forgive my presumption to ask for these (you know the ones old ladies put out for their guests, yeah?) but I miss them terribly and don't want to bother my 90-yr-old mother for it at the home... besides, she always cut the sugar needed by at least a half whenever a recipe called for it! If you've ever been to Loutraki you'll have to have gone to the sweet shop on the corner near the end of the beach by the bus stop, and you'll remember the rows upon rows of all the fruits they made delectable, even stuff I'd never heard of. Have you ever had pergamonto desert? That's the kind I'm talking about, and they're so delicious I had to go on a diet because of a summer of fun eating!
Haha I think you’re talking about kombosta Thys and you’re right, it’s pretty much equal parts fruit and sugar. Actually it’s compote season now so I’ll be doing a few episodes on those. AND it is served by old ladies along with some kind of sweet liqueur....
Thank you!
Thank you Gina!!!! 🙏🏼🙏🏼🙏🏼
Ken Panagopoulos you are a joy to watch! Are you Greek?
Hi Ken, just to say that I made my Galaktoboureko and it turned out amazing. Thank you Ken. Perhaps next time I shall add more Phyllo sheets I had 11 sheets in the packet that I bought and I put 7 on the bottom and 4 on the top. This morning as I put it into the fridge overnight after it was cold of course and the bottom sheets seemed to have got lost into the custard the top ones are still crispy. Perhaps this is normal. Or perhaps my custard was not cold enough when I was making the pie. Must the custard be completely cold and the syrup must be hot where pouring over the baked pie? Sorry for all the questions Ken.:-) Pat
No worries Pat, the bottom phyllo sheets usually do soften up from the syrup....
@@KensGreekTable Thank you Ken for answering and explaining. Many thanks for your lovely recipe. Will make it again for sure. Pat
Hi Ken can you tell me how many grams are in the cup with the semolina. I don't have measuring cups Thanking you Patricia
Ken another question for the milk did you use 8 GLASS measures for the milk or the one you used at the end for the sugar and water. Don't want to mess it up incase I add too less or too much liquide. Thanking you Patricia
I use 8 cups milk for the custard and 1 cup of water and equal part sugar with the juice of a lemon.... good luck Pat!!!
@@KensGreekTable Thanking you so very much Ken for answering and explaining. Yes I look so forward to making it Ken. Happy baking . Pat
Seems he uses the same cup for all measurements 😋
Just watched video again and he does have a large glass measuring cup on the counter. I’m starting to make this myself, thanks Ken!
Hi ken ,i noticed that u don’t put eggs on custard on all others put eggs 🤣🤣 i prefer the idea without egg for smell but do u think is there a big difference in the two ways in taste ?
I don’t add egg on top because you really don’t need to....
Ken is 8 cups of milk two litres? Thanking you Pat
Approximately yes....
Very long winded. I don't think I would have patience!! I'll have a slice of yours instead please!! 🤩
Haha no problem I Shirley....
I think I gained 5 lbs just watching this!
Haha thank you!!! 🙏🏼🙏🏼🙏🏼
Dont like the background noise. And you should turn your pot handles away from the stovefront.
6/4/2017
Ken Yiasou......A few questions please. I played your Easy Galatoboureko Recipe video a few times and realized that you forgot to verbally mention the oven degrees you used to bake this Greek dessert in, so please reply, and can you also reply as to the aluminum baking pan you used for this specific Greek recipe dessert, what are the dimensions of that pan?
I need to order some of those pans from the internet to give to friends when I make your specific recipe which fits these pans.......Kindly give me the dimensions of these throw away aluminum baking pans as well.
Efharesto para polie Ken, keh O'Theos na seh ehie panda kalla:).
+ravenblackhawke Thank you for your questions!!!! The oven should be set to 350° F or 180° C and the pan size is 9"x13". Good luck and let me know how it turns out for you:-))
Cheers,
Ken🇨🇦
Efharesto polie Ken for the measurements of the pan, and oven baking degrees........& kalie oreksie:).
P.S. I will let you know how this turned out next time I prepare it and gift it to friends:).
ravenblackhawke 👍👍👍
Ok...... I'm not an expert but I'm Greek and as far as I know you have to butter each filo separately.... you don't toss it in a pile into the pan and just butter the top.... what I see here is odd....
+Little Mermaid Thank you for your comment. The filo sheets are buttered separately.... nothing was tossed:-))
Well..... ok I had another look at the video just to make sure I remembered correctly.... at 7:48 / 7:50 it looks a little like there was more than one sheet of filo (perhaps it just looks like it from the distance while watching... don't know)... perhaps two or three together which simply were stuck to each other that moment. At 8:32 though it is definitely not filo butter, filo butter etc. but a pile of filo put on top (that's why I said "tossed") of the cream to cover it. Then butter and finally another pile of filo........ To be honest, and again I stress that I'm not an expert, I'm amazed at the amount of filo on top of the cream.... I'm just saying it because I've seen Greek professional pastry - chefs preparing galaktompoureko in a slightly different way (less filo on top, butter drizzled on each filo sheet etc.) but in the end I guess everybody is allowed to his own preference and creativity.
You sound like my mother in law. Leave the guy alone. He did well 🤦♀️
YOU SAY FILE-O AND I SAY FEEL-O. YOU USE A SPOON AND I USE A BRUSH.
The music is SOOOooo distracting! Can't watch
Thank you for your comment:-)) I know Lol it was one of my earlier vids. Hadn’t quite mastered the background music thing. Sorry....
Honestly don't waste your time making this, I made it with my partner 100% how he makes it and it came out pretty gross, now we're stuck with this thing and we don't know what to do with it . The syrup also just came up as sweet water, not a syrup consistency at all .
If you think I'm just making this up, think that I came out of my way to go back on to this video and let you all know of my experience
Really sorry you had that outcome. This recipe has been tested and offered on my cooking classes as well with 100% success….
Stopped watching immediately once I saw the tats