Are you dreaming of a sun-drenched holiday on pristine sandy beaches beside an azure sea? This recipe sweeps you away to the Greek islands at the first bite! Galaktoboureko brings the Mediterranean to your kitchen. Prepare this traditional Greek dessert made from semolina and filo pastry using Zùsto for a sugar-free alternative. And that means double the pleasure!
15 sheets of filo pastry
120 g butter (melted)
1 litre semi-skimmed milk
300 g Zùsto
3 tbsp butter
200 g fine semolina
1 vanilla pod
Rind of 1 lemon
500 ml water
500 g Zùsto
1/2 tbsp lemon juice
Place the milk and lemon rind in a saucepan and bring to the boil. Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds to the milk.
Beat the eggs in a food processor with a little of the Zùsto. Gradually add the milk to the rest of the Zùsto. Beat until fluffy for at least 10 minutes until the mixture has doubled in volume.
Remove the lemon rind from the milk. Gradually add the semolina to the hot milk. Continue to stir with a wooden spoon to prevent lumps from forming.
Remove the saucepan from the heat. Gradually fold the eggy mixture into the milk. Make sure it doesn’t curdle.
Add the butter. Mix well and set the filling aside to cool to room temperature.
Preheat the oven to 175ºC, with heat from above and below.
Grease a baking tin of your choice with butter. Line the tin with 10 sheets of filo pastry, changing the direction each time (crosswise). Brush each sheet all over with melted butter before placing it in the tin. The filo pastry should hang over the edges of the tin.
Spoon in the filling (custard) and fold the overhanging edges of the filo pastry back over the custard.
Then brush all the folded over filo sheets with melted butter as well.
Place the remaining 5 sheets of filo pastry on top of the custard. Brush each sheet with butter. Tuck in the edges to seal the custard filling.
|Nutrition per serving||Per 100 g||Per serving|
|Energy (KJ/kcal)||652.9 / 155.9||912.7 / 218|
|Of which saturates (g)||4.3||5.96|