Janni Kyritsis
Galaktoboureko & blood orange salad
Serves 6
Galaktoboureko is a Greek custard pie made with filo pastry, egg and semolina custard doused with sugar syrup. This recipe is my version made with cooked custard wrapped in homemade filo pastry then cooked and doused in syrup before serving. In the restaurant we serve it with a blood orange salad. If blood oranges are not available, use fresh oranges.
Custard
Ingredients
2 cups milk
2 small eggs
1/2 cup Sugar
1/4 cup fine Semolina
30g Butter
Method
Bring milk to boil in a saucepan.
Whisk eggs and sugar, add semolina to the egg mixture, add hot milk and stir well.
Pour mixture back into the saucepan and bring to simmer stirring all the time for approximately 3 minutes, until mixture starts to thicken.
Add the butter and pour into a buttered rectangular ramekin.
Cook at 165 degrees for 30-40 minutes with a tray on top of the ramekin to avoid skin forming.
Cool.
When cold turn the custard out and cut into 6 slices.
Filo Pastry
Make 12 very thin, 6 inch long leaves of filo pastry following the previous entrČe recipe.
To Assemble Galaktoboureko
Half a cup of chopped roasted almonds mixed with 1tblsp of icing sugar and a pinch of cinnamon.
Take one leaf of filo pastry brush liberally with butter. Place one piece of custard on the pastry with one spoonful of nut mixture on top of the custard.
Roll pastry around the custard evenly. Roll parcel in a second layer of pastry and brush the top with more butter.
Repeat process with the rest of the custard.
Sugar Syrup
Bring 2 cups of sugar,1 cup of water, and the zest of one lemon to boil and keep aside to cool.
Blood Orange Salad
Ingredients
12 Oranges
6 Leaves of Mint
6 Dates
Sugar
Cinnamon
Method
Segment oranges , cut mint leaves finely.
Stone dates, cut into matchsticks and roll in sugar.
To Cook and Serve the Galaktoboureko
Place Galaktoboureko on baking tray and cook at 200 degrees for approximately 10 minutes until golden.
When ready pour sugar syrup on top and let them soak for a minute.
Mix a couple of spoonfuls of sugar syrup with the orange segments and place them on the six plates.
Sprinkle mint leaves, sugared dates and cinnamon
Place hot Galaktoboureko on top.
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