I have had soo much fun posting viewers recipes and enjoying each and every one of them. All of the featured recipes are great!! Good job to all of the people who have submitted their recipes.
Time for another featured recipe.
This recipe comes all the way from China! Thank you to Chris for this authentic Greek recipe with a twist.
Featured Recipe Thursday- GALAKTOBOUREKO WITH A TWIST
4 1/2 cups of milk
2 cups of white sugar
1 stick of cinnamon
2 vanilla bean (scraped)
1 cup of semolina flour
1 1/2 cup of butter- cut in slices
3 eggs slightly beaten
14 sheets of phyllo dough
1/3 cup of icing sugar and ground cinnamon for the dusting on top of the dessert
For the syrup:
1 cup of sugar
finely grated rind of lemon and orange
1 cup of water
Bring milk, sugar, cinnamon, vanilla bean and seeds to the boil in a saucepan over low heat, then whisk in semolina and a pinch of fine salt, whisking continuously until thick (4-5 minutes).
Whisk in 2 tablespoons of butter, remove from heat, cover with plastic wrap and cool to room temperature.
When cool, remove the vanilla bean and stir through the eggs and set aside.
Place remaining butter in a saucepan over low heat and skim occasionally until milk solids separate and butter is clarified (10-12 minutes). Strain through a fine sieve lined with muslin (discard solids) and keep warm.
Preheat the oven to 330 Degrees or 165 Celsius. Brush a casserole dish with clarified butter and trim the phyllo down to fit into the baking dish. Place seven sheets of phyllo on the bottom, making sure to brush each phyllo with butter.
Pour in the semolina mixture making sure to smooth the top and top it off with the remaining phyllo sheets. Brush each sheet with butter again. Bake in the oven for about 45 minutes or until golden brown on top.
While the galaktoboureko is baking, prepare the syrup. Combine the sugar, lemon and orange rind, lemon juice, and water over a small saucepan over medium heat. Bring to a boil and then simmer for about 5 minutes. Serve the syrup over the dessert and set aside to cool. Serve the galaktoboureko with dusted sugar and cinnamon mixture.