It is pronounced “ga-la-kto-BOO-re-ko” and it… Greek orange semolina cake is so luscious and flavorful that it only reminds me of happy days. Phyllo dries easily and crumbles during hot weather or even if the air-conditioning is on. From the orange-flavored cake to the orange syrup, this is the ultimate pick-me-up. Begin by preparing the syrup first as it has to be cold or at least lukewarm, when pouring it over the galaktoboureko when baked: Put the sugar, water, lemon peel and the spices in a saucepan. milk, single cream, honey, sugar, butter, semolina, vanilla extract and 7 more. Preheat the oven to 180° C (356° F) set to fan. A sweet filling of pumpkin, raisins, semolina and spices is sandwiched between layers of puff pastry in this delicious Greek dessert. The addition of butter on each one will prevent them from sticking to each other, will help them bake but will also add flavour to the dessert. Bring to the boil, then simmer until slightly reduced (approx. Discover all the secrets behind this delicious dessert here… Cover the surface with cling film and set aside for a while to cool. This is a traditional dessert dish from Cyprus - in fact, it's my mum's recipe. Nowadays it’s much easier to make galaktomboureko or other recipes using store bought phyllo, because it’s much easier. Grease a baking pan (25 x 17.5 cm – 10 x 7 inches) with butter. In Greece we have many types of phyllo but to make desserts we usually use two types. Traditional Greek Galaktoboureko Rolls (Semolina Custard Filled Phyllo Pastry) Afroditi Time for some Greek smells in the house again! Heat the milk reserving about half a cup cold milk to add to mixture. Pixen, Good luck. Finish it with Greek yoghurt and a delicious orange syrup for a luxurious tea time cake. 3-5 minutes). Cut it into rhombus-shaped pieces. Note:  These tips apply when making any other recipe, using store bought or homemade phyllo. This is the main reason we use it to make savory pies or desserts, so that the phyllos do not burn. Posted on Last updated: 01/07/2020 Categories Creams-puddings, Cypriot, Desserts, Greek, My recipes, Syrupy Greek Desserts. Layer four sheets of phyllo, brushing each one with butter and place them alternating from horizontally to vertically, part of it covering the sides of the baking tin. Galaktoboureko, is a semolina custard dessert, baked between phyllo dough, then drenched in a scented syrup when finished. Using the brush tuck the sides to go inside. When we finish adding the layers on top, we lightly score the pieces but without reaching the cream. Add the semolina and roast until it becomes very light brown. The rose flavored syrup perfumes this cake and the fact that it can be made a couple of days ahead of time makes this dessert perfect for entertaining. If you make it save it to post next month in my new event Sweet Pies. Add the cream and then start folding the protruding edges, one layer at a time, brushing them with butter. Add 1/2 cup of sugar, and whip until … In the middle there is a custard cream made from semolina, flavoured with vanilla and lemon. Each phyllo is brushed with local ewes’ and goat butter or in case you cannot find any, clarified butter can also be used. Add about two to three spoonfuls of cream, 4 – 6 cm below the edge and fold one of the sides on top of the cream, then fold the other side and then fold the remaining to form a roll. clove, honey, pastry, nuts, butter, cinnamon powder, water, white granulated sugar. Wish me luck! The reason we clarify the butter, is that it can reach a much higher smoke point than regular butter. This is the essence of one of the best Greek desserts around – galaktoboureko. 2 hr 50 min. Place them in a baking tray, next to the other and bake until golden. Seee my recipe Ivy’s Lemony Galaktoboureko. A warm two-layer dessert made of semolina dough and unsalted cheese, baked and served with sugar syrup. This site uses Akismet to reduce spam. But you can use other dried fruit as well, such as figs, dates, and even apricots. A twist to the classic Greek dessert Galaktoboureko made with ewe's butter and lemon curd. You only need coarse semolina, extra virgin olive oil, brown sugar and … Galaktoboureko – Greek Semolina Cake The Schizo Chef water, sugar, semolina, vanilla extract, sugar, salt, eggs, brandy and 6 more Galaktoboureko (Greek Custard Pie) skinny spatula honey, cinnamon stick, butter, honey, double cream, lemon extract and 23 more It is a semolina custard dessert, baked between phyllo dough, then drenched in a scented syrup when finished. Gha-lah-TOH-pee-tah), comes from the Greek words “Gala”, which means milk and “Pita”, which means pie. Add the honey, stir and set aside to cool completely before pouring over cake. Learn how your comment data is processed. I heard there's a well known shop in Athina who made this... and I totally forgotten about it :-(. Last Updated on January 12, 2020 by Chef Mireille. It may seem that the syrup is too much but it will soon be absorbed. Greek Halva (Spiced Semolina Pudding) 6 ; ... And of course, cinnamon couldn’t be missing from a traditional Greek dessert. Toast the almond slivers in a shallow baking pan lined with parchment paper for 5-8 minutes. This way the filling is sealed inside and not oozing from the sides. It is a rich, sweet pastry made of layers of phyllo layers, filled with nuts and drenched in syrup. The traditional Greek baklavas, is made with many layers of thin sheets of "phyllo kroustas",  which are brushed with butter, with various kinds of nuts and spices added between the layers and sweetened with honey syrup. One is called “phyllo kroustas”, which means crusty phyllo, similar to “filo dough” sold abroad and the other one is called “Vyritou”, which litterally means Beirut type, which has eggs in it and it is thinner than phyllo kroustas. Galaktoboureko | Greek Custard Dessert. Galaktoboureko – Greek Semolina Cake The Schizo Chef. We let it stand for at least two hours in order to absorb the syrup but also for the cream to set, before cutting it into pieces. After it boils for five minutes, we add lemon juice. Once baked, leave to cool. Portokalopita is a classic that comes in different versions and often incorporates semolina, cinnamon, vanilla, and dried or candied fruit. This looks like my kind of dessert Ivy! 500 grams semolina (one bag) 3 cups sugar; 4 cups hot water; 1-2 teaspoons cinnamon; How to make: Heat the olive oil. Add the water, sugar, lemon rind and cinnamon stick. Allrecipes has more than 40 trusted Greek dessert recipes complete with ratings, reviews and cooking tips. Halva is a semolina pudding that is sweetened with syrup and studded with nuts and raisins. The usual process is a cake base of some description followed by the pouring of a thick sticky sugar syrup. My birthday is around the corner ... hitting the big 30 and i have decided to make this dessert (using your recipe) as it was by far the most memorable dessert I enjoyed in all my backpacking throu Greece in my younger days. To make the rolls, cut the phyllo sheets in the middle, from the narrow side. Warm kalo prama is a thing of the Gods…they know a thing or two about Greek semolina cakes.. Like most Greek or Cypriot desserts they tend to be uber sweet, served in very small portions and compliment a coffee as thick as treacle. Samali is a traditional Greek dessert which falls under the category of ‘Siropiasta’, which means syrupy Greek desserts. The semolina gives the cream its texture, which is kind of granular. Imagine a delicious sweet semolina based custard perfectly encased between flaky buttery phyllo, and then an amazing lemon-orange flavored syrup poured over in such a way that it’s absorbed fantastically. Brush the last one with butter and score lightly until the … It is basically a semolina pudding usually enhanced with nuts and dried fruits, … Tried this recipe? STEP 2 Galaktoboureko, (pr. Sprinkle with cinnamon and garnish with walnuts or flaked almonds to serve. Pour the hot syrup – made by boiling 3 cups water with 3 cups sugar - over the dessert. ; Stir the mixture continuously for about 4-5 minutes, until the semolina becomes golden brown. Ekmek Kataifi is a delicious Greek dessert with shredded phyllo and nuts, bathed in syrup topped with pastry cream and whipped cream. Repeat once more. Greek semolina halva is one of the most delicious egg and dairy-free desserts of the Mediterranean cuisine. This vegan semolina halva cake is one of my favorite Greek desserts. If properly sealed, it can be stored in the fridge for at least two weeks. Some of the most common Greek sweet pies: Galatopita (pr. Wet your hands with water and sprinkle a few drops on top. Any leftover phyllo should be wrapped again in the wax sheet paper it was originally packaged and put back in the package. Bring to a boil and as soon as the sugar melts completely, remove from heat. Galaktoboureko in kantaifi nests is a twist of two classic Greek recipes: Galaktoboureko, which is a pastry with semolina pudding and Kantaifi, which is a pastry filled with nuts. Pour the hot syrup – made by boiling 3 cups water with 3 cups sugar - over the dessert. A delicious Greek semolina cake recipe (samali) infused with the aromas and blends of mastic and garnished with a lemon and rosewater scented syrup! In Greece and Cyprus in the old years they used to say that you are not a worthy housewife if you didn’t know how to make thin phyllo from scratch. This is optional but will make the phyllo much crispier. Greek Orange Semolina Cake . Copyright © 2020 Greek Hospitality | Trellis Framework by Mediavine, General Mills Semolina flour #1 Enriched - 7 lbs REPACK, Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste, Galaktoboureko (Greek semolina Pudding wrapped in phyllo), Greek Baklavas with Walnuts, Quince and Chocolate, all you need to know about galaktoboureko. If using frozen, make sure to thaw it from the previous day in the fridge. It’s one of my favourite desserts and if I didn’t mind the calories, I could eat this for breakfast, lunch and dinner and not want anything else. Pour the mixture into a baking dish and bake in a moderate oven. Using the brush tuck the sides to go inside. Yum! The phyllos must be layered in such a way, so that they overhang from the baking tin. Other spices used in making a Greek Halva are ground cloves, ground nutmeg, and orange zest. Recipe by: Culinary Flavors Cyprus cheesecake 2 reviews . My recent post Mussels with red pepper- feta cheese and saffron. For the sugar syrup, combine sugar, lemon rind, lemon juice and water in a small saucepan over medium heat. It is a dessert that has Arabic origins but has been adopted into the Greek culture and is widely served during fasting periods because there are no eggs or dairy in the recipe. Baklavas is one of the most famous Greek desserts. Traditionally, galaktoboureko is made with fresh ewes’milk butter, which gives a distinct and rich flavour to the dessert. Although I’ve worked with phyllo with temperatures ranging from 35 – 43 degrees C, I have never used a damp cloth on top, which I see in many instructions. Fine semolina is cooked with seasoned milk to create a deliciously smooth, slightly sweet pudding. Brush the last one with butter and score lightly until the knife reaches the level of the cream. Diples. Warm or cold :-) It’s absolutely decadent and so easy to make. A similar recipe as well as many more Greek recipes are included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in my e-cookbook Volume 2. When the milk is hot pour to mixture stirring continuously. Mix the eggs with the sugar and gradually add the semolina while stirring carefully. It’s also flavored with raisins and almonds. The citrus notes of orange in this cake make it the perfect zesty treat. Galaktoboureko – Greek Semolina Cake is a traditional Greek dessert which consists of a sweet semolina pudding baked in between layers of phyllo pastry and topped with a simple syrup. I have a stack of Phyllo in my freezer waiting for my command. After the filling is added, they are folded one by one, on top of the filling. Looking for Greek dessert recipes? I know, right? In that case, if you cannot find Greek or other European semolina, you can whiz it in a blender or use corn flour (starch), instead. Add them on top and cut the protruding phyllos around the edge of the baking tin. Soft, luscious and bursting with orange flavour, this Greek Orange Semolina Cake is an absolute treat. It is super easy to make and has few ingredients. The syrup has to be made first, so that it may cool by the time the dessert is ready. Galaktoboureko is a traditional Greek dessert which is loved by all custard lovers like myself. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. "Living like a Greek - ouzo under the fig tree and a Greek semolina dessert. Suji ka Halwa (Semolina Dessert) Indian AMbrosia pistachios, semolina, granulated sugar, almonds, wholemilk, cardamom and 11 more Get these exclusive recipes with a subscription to Yummly … Place a pot over medium to high heat. 1. Bake in a preheated oven to 170οC / 338oF for about 35 minutes for about 45 minutes (If baked in a fan-forced oven bake to 160oC/320oF) or until golden on top. Perfect for a brunch! Keep stirring with a wooden spoon while you’re roasting the semolina and keep the fire low to avoid burning it. It is a simple semolina milk pudding baked in the oven. We can, however, use cows’milk butter, which must be clarified before using. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. Remove galaktoboureko from the oven and add the syrup gradually with a spoon to wet it. A custard, similar to pastry cream is made with ewes’ or cows’ milk and thickened with fine semolina. The perfect dessert for a … At the end we sprinkle a few drops of water on top. Any type of phyllo you choose to use, each sheet must be well buttered. ga-lahk-to-BOO-reh-koh), also written Galatoboureko, is a traditional Greek dessert, possibly the king of sweets for many in Greece and the one I prefer the most. In another pot add the semolina, the eggs, sugar and the cold milk and stir well with a balloon whisk. This traditional Greek dessert consists of layered or torn phyllo sheets that are blended with a creamy, orange-flavored yogurt custard. would you believe that I didn't have the chance to taste it? Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup) My Greek Dish. Those pieces which are in the corners or the sides of the baking pan are the best because they have more phyllos on them! It is a very simple sugar syrup, which is flavoured with cinnamon, cloves and lemon peel. ", Dessert with Semolina and White Chocolate, Pie without Milk and Eggs and a Little Sugar, Sweet dessert dough recipes with baking powder, Turkish Milk Pastry with Delicious Topping, Biscuit roll with bananas and cream cheese. Put on the heat and mix constantly until cream sets. This way it will allow steam to come out and when baked the pieces will be cut easily, without cracking. Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste! Set aside to cool completely before serving. ½ tsp vanilla or citrus essence or 1 packet (10 grams) lemon scented vanilla sugar. What is it: Basically, this is a festival dessert dish often made during events like Lent, Easter, and… The remaining phyllos are layered on top and when the dessert is baked a sugar syrup is added on top. In a large bowl, beat eggs with an electric mixer at high speed. ; In a non-stick pot saute the vegetable oil with the fine semolina and coarse semolina, over medium-low heat. It’ll take a good amount of stirring. Note:  From what I have read, Norther American semolina is much coarser than Greek semolina. Just keep it covered with cling film, or a clean towel. But on a much brighter note Greek Easter is coming up soon, and for those of you who follow Greek Easter and/or might still be fasting (or “eating clean foods” as they say in Greece) I have a lovely Lent-friendly recipe for you today: Greek Halvas – a sweet semolina … This will give additional lemony flavour to the dessert but it is also necessary, so that the sugar will not crystallize again. Brush the remaining two phyllos with butter and fold them in the middle. This classic Greek cake is moist, creamy, and delicious.Politiko Thessalonikis has a layer of syrupy semolina cake and it’s topped with a creamy custard and then dusted with lots of cinnamon. The texture may differ a bit but it is still very good. The opened edge of the package should be sealed either with adhesive tape or with a stapler, so that it is again vacuum packed. A traditional semolina cake infused with the aromatic flavors of mastic and lemon. The traditional recipe is made with ewes' milk but you can make it with any milk you like. You can also make individual ones, wrapped in a roll. The cream has to cool before adding it on the phyllos, so cover it with cling film, so as not to make a crust on top. When baked, the cake is doused in a thick, sugary, orange-spiked syrup. You can watch a video here. To make diples, dough is rolled into thin strips, fried in hot oil and then covered in syrup and … Add the butter and vanilla and stir. Tag me @ivyliac and use the hashtag #kopiaste! In a deep pot, on medium to high heat add the extra virgin olive oil and 2 cups of I love galaktomboureko!! In Greece phyllo pastry is sold either fresh or frozen. Bring to a boil and simmer for 5 minutes. Mix in lemon juice and remove from the heat. Galaktoboureko is usually flavoured with vanilla and lemon zest. As soon as the dessert is out of the oven, we add the syrup, which must be cold by that time of lukewarm.