Just before I served this galaktoboureko, Dorothy was talking about a holiday as a teenager. She was with her parents and mentioned eating the most amazing Greek dessert. It was a huge coincidence that this dessert was the same one she had enjoyed. And each bite brought back a memory for her of a time long since past.
Head straight on to the Recipe For ♥ Galaktoboureko ♥
In my youth (haha I love saying that), I spent many happy holidays in Kalk Bay. I would stay with my Aunt and Uncle in the family flat. And I really had a lot of freedom to come and go as I wished. One year my other Aunt and Uncle had rented a house in Muizenberg. That year I spent New Year’s Eve in Cape Town with my friends. I caught the train into the central station during the day, and Lynette fetched me from the station. Talya and I then met up with a group of people on the beach. The one thing I can remember from that night is that it rained! The following morning the trains were not running. Henry used it as an excuse to take his Mercedes for a drive, but he would only go as far as Muizenberg.
Today’s inspirational recipe from Lavender and Lime ♥ Galaktoboureko ♥ #LavenderAndLime Click To Tweet
He dropped me at the house and I proceeded to find an empty couch and go to sleep! Late that afternoon when everyone came home my Kalk Bay aunt told me they had been wondering where I was. Given that my other Aunt had let me into the house, it didn’t occur to me that no-one else knew I was back from Cape Town. Looking back I can see that was quite selfish of me. But that is not the story for today. Today I am telling you about Ros who now lives in Muizenberg. Last weekend I went to visit her, and so much of Muizenberg is still as it was that holiday. It is only the beachfront that has changed, with restaurants and coffee shops galore. We walked around, and along the vlei, and it brought back so many happy memories of my holidays spent there.
Click on the links for conversions and notes.
Galaktoboureko
Ingredients
for the syrup:
- 287 g xylitol
- 162 g water
- 1 small lemon, peel only, plus 5 drops of the juice
- 1 thin quill cinnamon
- 15 g honey
for the custard:
- 250 g milk
- 250 g whipping cream
- 110 g xylitol, divided
- 80 g fine semolina
- 2.5 mls vanilla extract
- 15 g butter
- 2 eggs, separated
to assemble:
- 2 sheets phyllo pastry
- 60 g butter
Method
for the syrup:
- Place the xylitol and water into a small saucepan and add the lemon peel and juice and the cinnamon
- Bring to a boil over a high temperature, and when the xylitol has dissolved, boil for 2 minutes
- Remove from the heat, add the honey and stir to combine, then set aside
for the custard:
- Place the milk, cream and 60g xylitol into a saucepan and bring to a boil over a medium to high temperature
- Once boiling, slowly pour in the semolina while whisking
- Add the vanilla, reduce the temperature and continue to whisk until thick and creamy
- Remove from the heat, add the butter and whisk until combined
- Set aside to cool to 50° Celsius, whisking every now and then
- Place the egg whites into a stand mixer bowl and add 25g xylitol
- Whisk until thick and glossy like a meringue, set aside
- Place the egg yolks into a large mixing bowl and add 25g xylitol
- Whisk until thick then gently fold in a quarter of the meringue, using a spatula
- Continue adding the meringue in the same measure, until it is completely combined
- Whisk the semolina mixture then add to the egg mixture and fold to combine
to assemble:
- Preheat the oven to 160° Celsius
- Place the phyllo pastry sheets onto a damp cloth, and cut in half widthwise (you now have 4 sheets of phyllo), then cover with another damp cloth
- Melt the butter in the microwave then brush the bottom and sides of a brownie tin
- Place one of the sheets of phyllo into the tin, allowing it to fall over the sides, then brush the top with butter
- Repeat this with another 2 sheets
- Pour the custard mixture into the tin and smooth the top as best as you can
- Fold the sheets of phyllo you used for the bottom, over the top of the custard
- Brush the remaining sheet with butter then place over the top of the custard, tucking in the sides
- Score the pastry with a sharp knife, in a criss cross pattern, just until the custard layer
- Spray the top of the pastry with water then place into the oven and bake for 60 minutes
- Remove from the oven and slowly pour the syrup over the pastry
- When all of the syrup has been absorbed you can serve the galaktoboureko
- Or you can let it cool and serve when you are ready
View the previous posts on April 18:
- 2022: Crema Catalana
- 2021: Miss Benson’s Beetle
- 2018: Heatherbank Guesthouse
- 2016: Orange And Fennel Sorbet
- 2013: Sourdough Rye Bread
- 2012: Sweetcorn And Basil Velouté
- 2011: Modernized Chicken A La King
- 2010: Tuna With Ginger Relish
Greek dessert heaven! I just noticed someone had posted a baklava post in my Reader feed.
Like a virtual Greek holiday then 🙂
how lovely to have such great memories and to find the place still ‘speaks’ to you. This dessert looks great too.
It is special indeed!
P.S. i keep getting weird error messages about your posts being “bad” stuff. Eek. Probably just nonsense.
Oh no, please take a screen shot and send to me!
Those days of freedom in South Africa are long gone and its a real shame. I also had a lot of freedom in CPT as a child. We lived in Kirstenhof and then Fish Hoek. Nice recipe.
Some parts of CPT are still amazing to live in with a lot of freedom 🙂
Your dessert looks fabulous although I am not familiar with this type of recipe. Looks like a little bit of work working with the phyllo dough! Beautiful
I love working with phyllo 🙂