Galaktoboureko Semolina Custard Dessert - Glen And Friends Cooking - γαλακτομπούρεκο
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- Опубліковано 28 сер 2024
- Galaktoboureko Semolina Custard Dessert - Glen And Friends Cooking - γαλακτομπούρεκο
Ingredients:
250 mL (1 cup) fine semolina
375 mL (1½ cups) sugar
5 eggs
1L (4 cups) milk
500 mL (2 cups) 35% cream
5 mL (1 tsp) pure vanilla extract
zest of 1 lemon
16 sheets of phyllo
125 mL (1/2 cup) melted butter
Ground cinnamon for sprinkling
Honey Syrup:
175 mL (¾ cup) honey
250 ml (1 cup) water
125 mL (½ cup) sugar
Juice of 1/2 lemon
1 cinnamon stick
Method:
Preheat oven to 190ºC (375ºF).
In a medium saucepan, combine milk, cream sugar, and semolina.
Stir over medium heat until mixture comes to a boil and thickens.
Remove from heat and let cool slightly.
Whisk together eggs and vanilla, then whisk into the semolina mixture.
Whisk in the lemon zest.
Brush melted butter onto the phyllo leaves as you layer 8 of them into a 9"x13“ baking dish.
Pour in custard mixture.
Brush melted butter onto the remaining 8 phyllo leaves as you arrange them on top.
Bake for about 30 minutes or so; until the phyllo is crispy golden and the custard has puffed.
Honey Syrup:
Mix all ingredients in a pot and bring to a boil.
Simmer until reduced by about 1/3.
Cool slightly.
Pour as much or as little warm honey syrup over the cooled galaktoboureko as you like.
Sprinkle with cinnamon if desired.
#LeGourmetTV #GlenAndFriendsCooking
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OMG I AM LITERALLY EATING γαλακτομπούρεκο RIGHT NOW
isn't that the inscription from inside the ring from Lord of the Rings?
😄 I was looking at the thumbnail and thinking that sounds really good right about now! I may have to make some this weekend!
@@roberttaylor9259 ονε ρινγ το ρουλ θεμ αλλ
@@VV-xe4ym I am Greek , 'll help you out >>>>>>>> here you go ...... Το δακτυλιδι που κυβερνα τους παντες.
@@reitsound3941 y'all, Google isn't going to change the Greek letters into something legible for people who do not speak Greek, and I think it is the letters he is referring to. Your written language is pretty, even when typed.
Start the recipe with bagged milk and end it with replacing honey syrup with maple syrup. that has to be the most canadian thing i've seen on youtube this week!
It’s the correct way …
Not just a Canadian thing - an eastern Canadian thing. I grew up in Ontario but have been living in BC for the past 28 years. People on the west coast cannot wrap their brains around a 1L bag of milk. This is very nostalgic for me.
@@jenniferk7525 1.33 litres (4 over 3 bags), but yep I always have felt like it's the perfect amount. It's like mixing drinks and you get 2 nice cups worth then 40% of a 3rd cup. It just doesn't feel right. However, maybe/I suspect that it's just the particular amount I drink/put into cereals and things and it wouldn't work so well with fully measured recipes and such.
@@jenniferk7525 Incorrect, there was bagged milk instores here when I was a child in Western Canada.
@@eliteknight1291 I have lived on the west coast for 30 years and have not seen bagged milk, ever. I'm guessing you and I might be of similar vintage, as I came west as a young adult.
I make this every Christmas but I roll the cooled filling up in the phyllo dough to make individual 'fat cigars' , bake them and douse with the honey syrup. Because I'm Canadian and dance to my own tune I serve them with a choice of chocolate sauce, raspberry puree and whipped cream. So good!
That's my favorite way for it to be made, never tried it with the additions though.
without the syrup, that would be bougatsa, and we serve it sprinkled heavily with cinnamon and icing sugar... but I'll try it with the syrup rolled up, that sounds interesting
It got the Glen bounce of approval lol! 🍻🇨🇦
I'm algerian,and we have tons of semolina recipes, it's basically a staple here along with date paste and orange blossom water.
Hope you try one of them!
Oh thats very interesting. I am Ukrainian and we use semolina quite a bit too, but I am sure that our dishes probably very different from yours. Could you please share some of your favourite, authentic-ish ones?
I’m German… We use semolina a lot too.
Greeks make some of the best baked produce i've ever tasted, savory and sweet.
When I saw you were cutting it without the syrup my Greek heart was about to break. Then you took out the maple syrup and I had a whoa moment. Guess I’m making it with maple syrup next time. 😄👍
Not me. I'll keep it the traditional way.
@@tammimacclellanheupel1517 Me too.
Sacrilege!!!! hahahaha... I may 'try' it, but I am sure it will NOT be as good... it'll take away from the tried and true flavour I ADORE!!!!
Thanks for doing something greek!!I love γαλακτομπουρεκο!!
This is the most under rated desert it is amazing
Exactly!! It is simple but SO amazing.... here is a version almost identical to my mom's version which was the BEST I ever had... to this day, and I almost 60... hehehe... and I have eaten LOTS of this over the years... hahaha
ua-cam.com/video/YNQk6pv7JWg/v-deo.html
Hey Glen!! Thank you for this.... not quite traditional but I am glad you are sharing with all our Non-Greek friends..... some tips though... you can mix the eggs in at the beginning of the cooking of the custard, as well as your zest... we use orange, but lemon is also good... and no need to add the cream, it is rich enough without, just use whole milk... I must take you to task for the maple syrup but artistic license, I guess... hehehe
Now my tips... it is actually easier to place the phyllo (FEE-lo) in the pan before buttering... brush the empty baking dish with the butter, stick the first sheet of phyllo to it, brush it, and continue adding layers... this way, you aren't breaking the phyllo before you can lift it, you can avoid stuck sheets etc... also, you do not need to crisscross the phyllo... if you are using a standard 9 x 13, it fits perfectly to cover the base and sides, then fill with your custard, bring the edges in and cover with the top sheets... much less work. The only time I would butter my phyllo first is if I was making bougatsa, a dry version of this recipe, just wrap the filling in rectangle shapes using three sheets of phyllo brushed with butter and layered on top of each other, add a big scoop of cool filling, and fold and encased with the buttered phyllo, brush with more butter and bake seam side down... when done, sprinkle heavily with icing sugar and cinnamon... DELISH!!!!
Here is a version VERY close to my mom's traditional version... which I enjoyed while she was alive and which I now make using her recipe...
ua-cam.com/video/YNQk6pv7JWg/v-deo.html
Thank you again for showcasing a Greek recipe... !!!!!!!!!! And one of my most favourites!!! Euxaristo para poli (thank you very much)
You just answered a question I've always wondered about--what is the difference between a .gGalaktoboureko and a bougatsa. I love them both and always thought they were just variations of one another.
@@jlpeters8576 glad I could help.
Yes, the galaktobouriko is always in pan/sheet form, like Glen is showing and has the syrup poured over. No icing sugar and cinnamon, as it would get soggy and gross... and bougatsa can use the exact same filling... but it is usually free form/self standing and does NOT have the syrup and is usually dusted with icing sugar and cinnamon, though variations do exist.
Another NORMAL difference is that galaktobourko is usually served at room temp or chilled (my fav) but can be served warm, but not hot. Bougatsa is traditionally served hot/warm... (some restaurants serve them TOO hot where you can scald your mouth...no pleasant hehe)... I like to serve them about 20-30 mins after they come out of the oven... so still nice and warm but not lava....
Glen subtly flexing that bag milk life! haha
🎶 _It’s a milk bag life for us, it’s a milk bag life for us…_ 🎶 🇨🇦
Do oat and almond "milks" also come in bags or only actual dairy milk?
@@williamberry4597 it's only the dairy. Must be a volume thing.
@@Relaxiknowarchie very interesting. I live in the States so I've never encountered this.
@Karol D the reason we have Bagged milk in Canada.
About 25 years ago, there was a shortage of milk bottles. Thus, necessity dictated a change. Bags were the most economical and practical, option!
Really niceto see people appreciating our cuisine! Enjoy guys :))
I'm so surprised yet excited to see Galaktoboureko on this channel! A little sidenote as a greek: I'm pretty sure that not soaking everything in syrup as is the traditional way really takes away a lot of the character of the dish. Next time you make it maybe try to include that step as well. It may be a bit too sweet though.
I'm British and we used to have Semolina for dessert at school (early 2000's)
I am Dutch and you can buy here ready made semolina pudding and porridge per liter but people also cook it at home. I love semolina pudding with redberryjuicesauce.
I love the box filo. There's no amount of tastiness that could justify making it from scratch.
Definitely be making this !! This weekend sending our love from Wales uk 🏴
Looks pretty tasty! I love Phyllo dough, so many good things you can make with it both sweet and savory. Great video as always, thanks and take care.
Glad to see I'm not the only one excited when the first piece comes out whole!
We found through the years that using salted butter give a nice counter point to the sweetness of any desert using the phyllo.
Don't worry not even the most dedicated of Mediterranean grandmothers make their own phyllo.
Salted butter? Thats sacrilegious lol. Seriously now, salted butter has lower water content and its not as apropriate as non salted for filo bakins. If you need the salt in your sweets just put some.
Oh my, I'd love a huge piece of that! I'm a sucker for creamy deserts and custard lol which is why I don't make them much 😀
My mom and I order this at a local Greek restaurant all the time, we jokingly call it "galactic burrito" because we always trip over saying it right.
🤣😂🤣
I call it the Battlestar Galactica.
its fun to make fun of things different than ours instead of trying to learn, right guys?
I’d like to try this with orange zest and nutmeg 😋
orange zest yes... nutmeg would be good, but a dry version of this...ie: no syrup but nice and crispy is called bougatsa and it is heavily dusted with icing sugar and cinnamon and it is awesome!! Served warm and crispy... same filling just wrapped into a parcel with phyllo and then baked...
Wow! You spelled it correctly in Greek. Awesome! Yiasou file!
The Greeks I worked for used orange as a flavour. I believe the translation in name would be milk with custard
Yeah get a long peel of orange and infuse the milk and then make the custard.
Another option which is an easier option. A spoonful of Orange Marmalade!
I might try adding orange blossom water.
Do you think this would be good combined with ginger?
"Grießpudding" 😍 one of my favorite desserts of all time!
That looks so good 😊. I probably would try it using stevia instead of regular sugar. And I too love love maple syrup.
That looks beautiful and delicious! Thank you for showing it. I would have assumed that it was very complicated to make. I think I could do that!
Oh heck yeah! Custardy - check! Phyllo - check! Cream of wheat-ish - YES! Can't wait to try this!
I would definitely use less sugar... I had to stop and rewind when I realized how much you put in :D
Love your use of your maple syrup. I kind of jumped when I saw you cut without the traditional orange/honey syrup but I get where you’re coming from with you’re take. Bravo!
This sounds like a more decadent version of my Sunday breakfast: Cream of Wheat made with milk and served with butter and cinnamon sugar, which I absolutely love. I am definitely making this!
Thanks Glen and Co, Mum would buy 2x 12 Filo and dry out 8 sheets and mix them with the Semolina [using less Sugar] then top it off like you did. It made a great crunchy texture inside the Burek or Pita. cant blame you about Maple as you appear to be Canadian or near the border from previous episodes. When I described it to Anglo friends as "Milk custard pie" or just as our version of a Custard tart.
I really love this recipe. One of those lovely recipes with many variations on a theme. The looks and sounds make the salivating worth while. Wonderful!
I'm gonna make this as single serving portions in a muffin tin!
That looks so good!
And cream of wheat is good for any meal, especially in winter. That or red river cereal.
The overhead shot was really nice; it looked so great in the pan after it was cooked. Also, I never learned about semolina until I was older. The first time I heard someone talking about it, I thought they were talking about Simbelmyne, the flowers that grow on the graves of Rohan's royalty in Lord of the Rings.
This is my favorite Greek dessert.
Mine too, my mother never made it, she made everything else just not that. The other Greek ladies would make it, so I could get it.
@@patmos68 I first had it at the annual Greek Festival at the Greek Orthodox Church where I lived. The church ladies would spend the week before baking all sorts of Greek cookies and pastries. They'd be packaged in containers with multiple pieces or sold individually. I'd stock up as I knew it would be another year before I'd get them again. It was a huge event. They also made these little hollow donuts fresh for the 3 days the festival was running. They'd be drenched in warm honey and sprinkled with cinnamon. So good. I'd go back every day just for the donuts.
Yum! I’m wondering if you could make it with Cream of Wheat if you didn’t have semolina handy.
Cream of wheat is semolina!
It would be more expensive
My mother used cream of wheat wheat fine semolina was not available.
Semolina is a staple in my country... When babies are introduced to solid foods, semolina pudding is one of the first things on the menu. It's super easy to make and it's served as breakfast, dinner, or dessert with some cinnamon, fresh fruits, or jams on top. Also, koh , semolina sponge cake with hot milk.
I'm waiting for Julie to say it needs vegetables.
I grew up eating cream of wheat for breakfast, my kids loved the cocoa wheats. I'm with you on buying store bought phyllo, I'm severely intimidated by any type of homemade pastry, lol.
Glen I really like these lemon flavored custards
Cream of wheat is one of my favorite breakfasts. My preferred way of making it is to get it up to a boil, as per usual, then quickly whisk in a beaten egg or two with some vanilla, sugar, and salt once it's off the heat. Glad to know I'm in good company.
Yup... my mom's recipe has 2 liters of milk, 1 cup of cream of wheat, a dozen eggs, butter and sugar and vanilla and orange rind in the custard... no cinnamon in her version... and it was AMAZING!!!! Here is a version I found online that is almost exactly like mom's.... A definite MUST-TRY in my opinion. ua-cam.com/video/YNQk6pv7JWg/v-deo.html Enjoy!!!
When I was a kid I liked an egg poached in my cream of wheat, it was fabulous.
No matter how much I see him do it I still can't get used to seeing Glen pour milk out of a Bag.
Im just the same...and yet Im also thinking why we dont do that here? Sure we have waxed cardboard cartons, but the majority of our 2L and 3L cartons are plastic. I love this idea of the soft pouches, just have to wonder how fragile are they when buying one at a time...or do they last longer so you can buy a 6 pack for 2 weeks. Inquiring minds want to know :)
My mother put an egg yolk in the cream of wheat then folded the beaten egg white into it. Yummy
As a poor kid growing up in America, it looks EXACTLY like Cream Of Wheat. Still love it with toast. Never had cold cereal until I was a teenager. Looking at that countertop, I'd love to see you try your hand at Sfogliatelle. It's almost a dead artform, like handmade noodles in China.
philo makes a great sub for a dough base for anything from pies (meat or apple etc.) to beef wellington to... you name it. As a kid when I was sick (which was a lot) mom always served cream of wheat with powdered sugared coco powder on top for breakfast. It is still one of my go to comfort foods.
I like the more butter as well😁💖
In traditional Greek cooking we hardly use cream in any recipe, you can use plain milk . But nothing goes wrong puting some cream. Use the best eggs you can find, that's a big thing. We use a lot of butter for the filo like you do put a lot on top also and cut it in pieces before cooking. We make an lemon peel flavoured sirup let it cool and you put it right away when you remove galactoboureko from the oven. This way it filo absorbs the sirup and caramelizes. The filo must be crunchy and sweet. Maple sirup has a lot of water and you could use it if you reduce it a litle bit, just put some lemon peel for the aroma.
When you were trying to describe semolina I was thinking "Cream of Wheat". ...a childhood favorite. I'm going to give this a try.
Love Glen doing his happy dance.
Looks delicious. It’s always better with butter but nowadays I tend to alternate spray on olive oil and a light water spray when I do phyllo pastry, less fat and just as crispy but sadly misses that wonderful buttery taste. Thanks for a lovely recipe.
That looks great. YES to another use for your home made maple syrup!
In my family we have a winter version of it with orange or kumquat. We replace the lemon/vanilla with orange/cinnamon and instead of honey syrup we use simple syrup cooked with a finely chopped orange
Say you're Canadian without saying your Canadian. "I prefer the maple syrup". LOL! Great content.
I like this recipe, looks so good. Our hot cereals for breakfast included Cream of Wheat,also called farina, oatmeal, and Pettijohn's rolled wheat. Usually had with eggs and toast. Small farm, chores and an hour ride to and from school. 😊
Looks amazing, although I have to admit I peeked at the end to see Jules' reaction to see if I wanted to do this recipe! 😁 Cheers!
And another one that will get made ASAP. Thanks!
Yum! I know what I want to try next week.
It would be delicious with lemon sauce.
Wow, thank you 👍
I wonder if this would work with black currants or raisins and less sugar. Raisins have a lot of fructose to offset.
It wouldn't be galaktobouriko but it would probably be ok.... its not really that much sugar... you aren't eating a huge slab or anything... no sweeter than a good doughnut or piece of iced cake etc...
This looks amazing, definitely going to need to try this one!
I made it one time and it turned out excellent. I used melted butter inbetween the layers of phylo and to seal it down on the top layers.
This is my all-time favorite dessert! My husband said from now on he will only refer to it as Galactic Burrito.
We call it Galactic Booty Call for fun... ;)
Great channel mate , great recipe also :)
I would just love to try that !!
I wanna eat it!
Looks great!
Always great content
Semolina custard! Climbing up the Eiffel Tower!
Or as Australians spell it...Filo. Really must take a crack at making this, it looks divine.
I love you guys. Great folks. Canada? Ok we can work on that. Just kidding!! Lol
I've seen some recipes of this dessert that actually uses Cream of Wheat instead of Semolina; I'm going to try one since I'm not in love w/ the texture the semolina gives the custard mix. I am a sucker for a good custard dessert though and I do love this one even if I can't say or spell it heh
Oooooooohhh yeah! 😎👍👍
I have made this dessert in the past and it is delicious however if one needs to refrigerate it the phyllo dough gets soggy. In my mideast culture we make something very similar without the phyllo dough using semolina ,sugar etc. and most folks find it irresistible. I know it's a different recipe but if you want a quicker version of the Greek recipe it's a keeper. Thanks for your interesting videos.
Can the melted butter be spritzed onto the filo leaves?
Glen is working quickly, but you can extend your working time with phyllo by covering the sheets with a lightly damp tea-towel.
I always thought this dish had honey in it like baklava..so even though i spent my childhood growing up near danforth in the 1970s...i never tried it.Going to maybe tackle this the next day it isnt 105 degrees outside and try it finally.I love custard and lemon.
ua-cam.com/video/YNQk6pv7JWg/v-deo.html - I have never had it with honey and grew up in a Greek community and in a Greek family... mom tried it once or twice but got yelled at... we loved her traditional version. In baklava, yes, but not on galaktobouriko
If your not Greek it’s hard to pronounce it 😂 definitely did not pronounce it right. I am Greek and my mum makes this. Love it !
Woohoo #1 Response. Looks great. Thank you for the videos.
Glen lately whenever I crack an egg I do my best to replicate your style of egg-cracking but I can’t ever get it right. My efforts have caused me to end up with more shell in my food than ever in my life but some day I’m gonna get it right!
P.I.A., it could be P.I.T.A.: Pain In The A__, ha ha. What a nice simple recipe. When you started to add the Semolina and were stirring, the first thing I thought was what you mentioned, Cream of Wheat. Love the stuff, especially with a little honey. I might try substituting C.of W. instead of Semolina, more texture.
I get this from a Greek pastry shop on the Danforth. The first time I went there, I asked for baklava but that is the one dessert they don't make so I got the galaktoboureko instead.
Ah, yes! The Galactus Puerto Rico!
Canadians be like "Hey grab me a bag of milk"
As a Greek, born in Greece, I approved up until you put maple syrup in it. But it's OK, I understand it's a Canadian thing. LOL
Viva Hellas 🇬🇷
hahahaha... Yiassas.... yes, that is what I said too... why maple syrup?? But oh well... his twist on the classic... hahahaha
Why do you delete videos? I have not seen one delete worthy!!! This video came up in my feed and I never saw it. Oh my goodness it looks so yummy! I have another question, is the texture gritty like cream of wheat or creamy like a custard? Wouldn't bother me either way but....I have a few in the house🙄 that would turn up their noses at cream of wheat texture. Crazy right!?! Thanks for ALL your time and videos!!
ummmm its pronounced Galactic Booty Call ahaha. best desert. My aunty still makes it from scratch and my Yiayia used to make em the best! all the best from Australia!
That's what we tell our non-Greek speaking friends to call it since they cannot say it for the most part... Yiassou from Canada!!
Farina pudding (basically what you made in the pan) was a breakfast staple here for a while. Definitely a bit heavy on the sugar, but so was the granola we replaced it with.
Over buttering is always welcomed !
I had cream of wheat for breakfast!
I look at that I immediately think that adding shredded coconut to the custard would be really tasty.
So it is like a dessert Burek? Sounds delightful.
that is where it gets its name from... gala means milk in greek... bouriko is hellenized bourek... so a milk bourek... hahaha
Is phyllo what they use to make baklava? I love baklava but it's a mystery to me how it's made.
Yes. There are a million variations on how to make it, depending on the country, region, season, who made it, etc. Basically the standard version is phyllo, honey, and chopped walnuts. Here's a recipe on a version: ua-cam.com/video/qdwd_ZQmOr8/v-deo.html
Yes... it is the same pastry... it is also used in making spanakopita, tiropita, patsavoura and many other dishes... Baklava is simply layers of phyllo and butter, just as Glen is using here, with a filling of nuts...usually almonds, walnuts and or pistachios in whatever combination you like, with usually some cinnamon and cloves in that mixture... you can do a thick layer of the nuts in the center, or separate the layers of nuts with layers of phyllo... bake long and slow.. say 325F for about an hour or two... until nicely golden brown and then pour a simple syrup or a flavoured syrup ie: with honey and or lemon rind and or more cinnamon... a few variations exist... hehehehe
I really want to try this! The dry ingredients are measured in mL, is this right? Seems a bit strange to me. Any insight? Thanks.
In Canada pretty much all recipes are measured by Volume - so when we switched to Metric, recipes were converted to the Metric equivalent in Volume (mL). Instead of what the rest of the planet did by using weight (g).
@@GlenAndFriendsCooking I see, thanks for explaining. I'll give it a go and see what happens. Love the channel, looking forward to the next recipes.
"Add 2 cups of cream" - Glen proceeds to add less than one cup lolol
Well, what a triumph
P.I.T.A. would have been funny to say considering you're using phyllo
Sooooo... for those of us who prefer Cream Of Rice, might that work too?
Or is there a gluten factor here?
And those almond and coconut flour crepes would probably make a good dough substitute?