{"id":325,"date":"2008-04-29T18:23:00","date_gmt":"2008-04-29T22:23:00","guid":{"rendered":"http:\/\/kalofagas.ca\/?p=325"},"modified":"2020-11-03T15:56:34","modified_gmt":"2020-11-03T20:56:34","slug":"galaktoboureko-%ce%b3%ce%b1%ce%bb%ce%b1%ce%ba%cf%84%ce%bf%ce%bc%cf%80%ce%bf%cf%8d%cf%81%ce%b5%ce%ba%ce%bf","status":"publish","type":"post","link":"https:\/\/www.kalofagas.ca\/2008\/04\/29\/galaktoboureko-%ce%b3%ce%b1%ce%bb%ce%b1%ce%ba%cf%84%ce%bf%ce%bc%cf%80%ce%bf%cf%8d%cf%81%ce%b5%ce%ba%ce%bf\/","title":{"rendered":"Galaktoboureko (\u03b3\u03b1\u03bb\u03b1\u03ba\u03c4\u03bf\u03bc\u03c0\u03bf\u03cd\u03c1\u03b5\u03ba\u03bf)"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-31100\" src=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2008\/04\/1175224_10153238665810553_636451551_n.jpg?resize=600%2C450&ssl=1\" alt=\"\" width=\"600\" height=\"450\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2008\/04\/1175224_10153238665810553_636451551_n.jpg?w=600&ssl=1 600w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2008\/04\/1175224_10153238665810553_636451551_n.jpg?resize=500%2C375&ssl=1 500w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2008\/04\/1175224_10153238665810553_636451551_n.jpg?resize=400%2C300&ssl=1 400w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><br \/>\n<a href=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/SBeukKYG5BI\/AAAAAAAAC1E\/9xDj8e3lgjA\/s1600-h\/IMG_5027.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"BLOGGER_PHOTO_ID_5194812631479149586\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/SBeukKYG5BI\/AAAAAAAAC1E\/9xDj8e3lgjA\/s400\/IMG_5027.jpg?w=800&ssl=1\" alt=\"\" border=\"0\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/SBesOKYG45I\/AAAAAAAAC0E\/8t6SWWBRrjU\/s1600-h\/IMG_4911.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"BLOGGER_PHOTO_ID_5194810054498771858\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/SBesOKYG45I\/AAAAAAAAC0E\/8t6SWWBRrjU\/s400\/IMG_4911.jpg?w=800&ssl=1\" alt=\"\" border=\"0\" \/><\/a><br \/>\n<a href=\"https:\/\/i0.wp.com\/bp0.blogger.com\/_V8CJ9SigOho\/SBesOaYG46I\/AAAAAAAAC0M\/gUVhJcjTO8k\/s1600-h\/IMG_4913.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"BLOGGER_PHOTO_ID_5194810058793739170\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp0.blogger.com\/_V8CJ9SigOho\/SBesOaYG46I\/AAAAAAAAC0M\/gUVhJcjTO8k\/s400\/IMG_4913.jpg?w=800&ssl=1\" alt=\"\" border=\"0\" \/><\/a><br \/>\n<a href=\"https:\/\/i0.wp.com\/bp1.blogger.com\/_V8CJ9SigOho\/SBesOqYG47I\/AAAAAAAAC0U\/lh2q9QgMfqs\/s1600-h\/IMG_4915.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"BLOGGER_PHOTO_ID_5194810063088706482\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp1.blogger.com\/_V8CJ9SigOho\/SBesOqYG47I\/AAAAAAAAC0U\/lh2q9QgMfqs\/s400\/IMG_4915.jpg?w=800&ssl=1\" alt=\"\" border=\"0\" \/><\/a><\/p>\n<p>Can you believe I’m still tidying up after Easter Sunday? From all accounts, it was a pain in the ass but all was off-setted by the greattime my family and friends had for the whole day.<\/p>\n<p>The day was capped off by my mom’s Galaktoboureko…uncracked from the cherished tome of her recipes.<\/p>\n<p>Galaktoboureko is as popular (if not more) than a Greek baklava. Essentially, it’s a dessert of custard made from semolina flour and a crispy phyllo shell and soaked in a lemon syrup.<\/p>\n<p>For those of you who might be having nightmares thinking I’m going to go through the whole phyllo-making process, relax! Commercial or store-bought phyllo is used here.<\/p>\n<p>As long as you allow the phyllo to defrost properly in the fridge overnight, ensure it’s bought from a store that sells fresh phyllo (high turn over) and you’ve ensured the phyllo stays moist and you’ve brushed melted butter on each sheet…you’ll do just fine!<a href=\"https:\/\/i0.wp.com\/bp1.blogger.com\/_V8CJ9SigOho\/SBesXqYG4-I\/AAAAAAAAC0s\/7jso4-DKKAs\/s1600-h\/IMG_5021.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" id=\"BLOGGER_PHOTO_ID_5194810217707529186\" class=\"alignnone\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" title=\"www.kalofagas.ca\" src=\"https:\/\/i0.wp.com\/bp1.blogger.com\/_V8CJ9SigOho\/SBesXqYG4-I\/AAAAAAAAC0s\/7jso4-DKKAs\/s400\/IMG_5021.jpg?resize=400%2C389&ssl=1\" alt=\"\" width=\"400\" height=\"389\" border=\"0\" \/><\/a><\/p>\n<p><span style=\"font-weight: bold;\">Galaktoboureko<\/span> <strong>(\u03b3\u03b1\u03bb\u03b1\u03ba\u03c4\u03bf\u03bc\u03c0\u03bf\u03cd\u03c1\u03b5\u03ba\u03bf)<\/strong><\/p>\n<p><span style=\"font-style: italic;\">7 eggs, room temp.<\/span> <span style=\"font-style: italic;\"><br \/>\n10 cups of whole milk (room temp.)<\/span><br \/>\n<span style=\"font-style: italic;\">2 cups of sugar<\/span> <span style=\"font-style: italic;\"><br \/>\n1 cup of fine semolina flour<\/span> <span style=\"font-style: italic;\"><br \/>\n1 heaping Tbsp. of butter<\/span><br \/>\n<span style=\"font-style: italic;\">zest of 1 lemon<\/span> <span style=\"font-style: italic;\"><br \/>\n1 package of commercial phyllo<\/span> <span style=\"font-style: italic;\"><br \/>\n2 sticks of melted butter (for brushing)<\/span> <span style=\"font-style: italic;\"><br \/>\n14″ X 11″ Corningware baking dish<\/span><\/p>\n<p>Syrup<br \/>\n<span style=\"font-style: italic;\">2 cups of sugar<\/span> <span style=\"font-style: italic;\"><br \/>\n1 cup of water<\/span> <span style=\"font-style: italic;\"><br \/>\njuice & zest of 1\/2 lemon<\/span><\/p>\n<ol>\n<li>Place a large pot over medium-high heat and add your eggs, sugar and semolina and mix constantly over medium heat until incorporated.<\/li>\n<li>Add the milk, zest and butter and now continue to mix using a whisk until your custard is slightly thick, yet not runny. Place a tea towel between the pot of custard and the pot’s lid, cover and reserve (off the heat).<\/li>\n<li>Pre-heat your oven to 350F.<span class=\"bodytext\"> Butter the baking dish. Count how many sheets you have in your package of phyllo and divide in half. One half will go on the bottom, the second half will go on top.<br \/>\n<\/span><\/li>\n<li><span class=\"bodytext\">In the bottom of the pan, layer your one half of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with the melted butter. Pour the custard mixture over the bottom phyllo layers.<br \/>\n<\/span><\/li>\n<li><span class=\"bodytext\">Fold the excess phyllo over and into the pan and evenly distribute the remaining sheets of phyllo to entirely cover the custard. Again, ensure that each sheet is brushed generously with butter.<\/span><\/li>\n<li><span class=\"bodytext\">With a very sharp knife, score the phyllo (just penetrating) to make your desired size and shapes of your Galaktoboureko pieces (this makes it easier to cut later and this will also allow the syrup to penetrate the pie better.<\/span><\/li>\n<li><span class=\"bodytext\">Bake in the middle rack for 35-40 minutes or until the top is nice and golden-brown. Allow the Galaktoboureko to cool to room temperature.<\/span><\/li>\n<li><span class=\"bodytext\">To make your syrup, add the sugar, water, juice and zest and bring to a boil and count 10 minutes for your syrup to develop (Galaktoboureko should be cool, syrup hot).<br \/>\n<\/span><\/li>\n<li><span class=\"bodytext\">Using a ladle, pour your syrup over the Galaktoboureko (1 ladle at a time) until your syrup has been absorbed.<\/span><\/li>\n<li><span class=\"bodytext\">Carefully complete the slicing of your pieces (tracing your initial cuts), allow to cool for approx. 1 hour and refrigerate uncovered over night to set. Serve cold or room temperature.<br \/>\n<\/span><\/li>\n<\/ol>\n<div class=\"blogger-post-footer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Can you believe I’m still tidying up after Easter Sunday? From all accounts, it was a pain in the ass but all was off-setted by the greattime my family and friends had for the whole day. The day was capped off by my mom’s Galaktoboureko…uncracked from the cherished tome of her recipes. Galaktoboureko is as […]<\/p>\n","protected":false},"author":9,"featured_media":31100,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[45,14,41,101],"tags":[],"class_list":["post-325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-dessert","category-greek","category-semolina"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2008\/04\/1175224_10153238665810553_636451551_n.jpg?fit=600%2C450&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/comments?post=325"}],"version-history":[{"count":0,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/325\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media\/31100"}],"wp:attachment":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media?parent=325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/categories?post=325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/tags?post=325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}