1 pound phyllo pastry
3/4 pound almonds, pounded into crumbs
1/2 pound butter
1/3 cup sugar
1 tablespoon cinnamon
Syrup:
2 1/4 cups sugar
3/4 cup honey
3/4 cup water
cinnamon stick
1 teaspoon clove sticks
In a bowl, mix the pounded almonds, the sugar and the cinnamon. butter a small pan and lay a few sheets of phyllo pastry onto it brushing each one with butter. Next, spread a small amount of the almond mix over the phyllo layer.
Continue by making successive layers of phyllo and almond mix of about equal thickness. Finish with a thicker layer of phyllo sheets, about 6 to 8 sheets, brushing each sheet with butter. With a sharp knife cut the baklava into diamond shaped pieces. Sprinkle with water and bake in a medium oven for about an hour. In the meantime, prepare the syrup as follows:
In a pot, place the water, the honey, the sugar and the spices and boil them over a strong fir for about 15 minutes. When the baklava is ready, remove from the oven and let it cool. Pour the boiling syrup over it. Cut out the pieces, that were marked before baking.
Filling:
7 eggs
1 cup sugar
2/5 cup semolina
3 1/5 cups creamy milk
1 vanilla pod, or 3 to 4 drops vanilla essence
1 ounce unsalted butter
Pastry:
1 pound filo pastry
1/2 cup unsalted butter, melted
Syrup:
2/5 cup water
1 stick cinnamon or some lemon peel
2/3 pound caster sugar
1 tablespoon lemon juice
Bring the milk with the vanilla pod to the boil gently. If you are using vanilla essence do not add it yet. Withdraw from the heat, take the vanilla pod out and gradually add the semolina to the milk while stirring continuously with a wooden spatula. Return to a gentle heat and cook for about 5 minutes, stirring continuously, until the mixture has thickened. Take off the heat, mix in the butter and let it cool for 10 minutes. Beat the eggs with the sugar until they get pale and fluffy and gradually add to the cooled mixture while stirring.
If using vanilla essence add it at this stage. Return to a gentle heat for a further 2 to 3 minutes, stirring continuously, then withdraw from the heat.
While working with the pastry, stir the mixture occasionally to prevent a crust forming on top. Butter a roasting dish approximately 39 x 28 x 20 cm. Prepare the filo pastry and fill in exactly the same way as described in - Cheese Pie.
Bake in a preheated oven, 350F, for 45 minutes until pale golden.
Take out and cool for 10 minutes while you make the syrup. Dissolve the sugar in the water, add the aromatics and lemon juice and boil gently for 5 to 7 minutes until slightly thickened. Let the syrup stand for 5 minutes, then remove the aromatics and slowly pour all over the galaktoboureko.
Once the syrup has been absorbed, cut and serve. You may, if you like, replace the vanilla with cinnamon and nutmeg powder.
Galaktoboureko is at its best eaten fresh, preferably when it is still warm, but is still good the next day. No need to keep it in a refrigerator unless the weather is particularly hot.
Greek cuisine (Greek: Ελληνική Κουζίνα) is Greece's traditional cuisine. It is a typical Mediterranean cuisine sharing similar characteristics with the cuisines of Southern France, Italy, the Balkans, Anatolia, and the Middle East.
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