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RUPPUDDING HEAVENWWW.FOODHEAVENMAG.COM JUNE baking heaven 63
Galaktoboureko
MAKES 6
175g (6oz) butter, plus extra,
melted, for brushing the filo
125g (4½oz) fine semolina
750ml (1¼pt) milk
150g (5½oz) caster sugar
1 vanilla pod, split lengthways
and the seeds scraped out
grated zest of ½ lemon
1 × 250g (9oz) pack of filo pastry
(12 sheets)
5 free-range egg yolks
For the syrup
300ml (10fl oz) water
550g (1lb 4oz) caster sugar
½ vanilla pod
2 pinches of ground cinnamon
juice of ½ lemon
30g (1oz) glucose syrup
50g (1¾oz) honey to serve (optional)
vanilla ice cream
chocolate tuiles
1 Melt the but ter in a saucepan over a
medium heat and stir in the semolina.
Add the milk, sugar, vanilla seeds and
lemon zest and continue to heat,
stirring constantly, until the mixture
thickens. Transfer to a bowl, cover the
surface with clingfilm and leave to
cool completely.
2 Meanwhile, for the syrup, put all the
ingredients, except the honey, in a
saucepan over a medium heat and bring
to the boil, stirring until the sugar
has dissolved. Continue to boil for
5-8 minutes until the mixture is syrupy.
Remove from the heat, add the honey
and stir until dissolved and well
blended. Remove from the heat and
pour into a bowl, then cover and
leave to cool in the refrigerator.
3 Preheat the oven to 240°C/Gas
Mark 9. Line a baking tray with
baking parchment.
4 Lay a sheet of filo pastry horizontally
on a work surface. Brush with melted
butter and place a second sheet of filo
vertically on top. Brush the second
sheet with melted butter, then place a
third filo sheet on top horizontally
and brush it with butter. Stand your
small clean bottle in the centre of the
filo sheets and fold them up around it to
form a pouch. Brush one of your
small round pastry cutters with butter
and slip over the pastry-encased
bottle, then remove the bottle, keeping
the cutter in place, and fill the
pouch with the custard. Fold the top of
the pouch over to seal, making
sure there are no holes. Brush the
outside with butter. Repeat with the
remaining filo pastry and custard to
make another 5 pouches.
5 Place the galaktobourekos on the
lined baking tray and bake for
15-18 minutes until golden.
6 To serve, carefully remove the pastrycutter from each galaktoboureko.
Top with scoops of vanilla ice cream and
decorate with chocolate tuiles,
if liked. Remove the vanilla pod from the
cold syrup, then pour the syrup
over the hot galaktobourekos.The tourta on
page 61 and the
recipes on pages
62-63 are extracted
from MAZI by
Christina Mouratoglou
and Adrien Carré,
photography by
Nicolas Buisson,
published by Mitchell
Beazley (£25).