Ingredients with Measurements:
- 1 cup of hazelnuts, chopped
- 1 cup of sugar
- 1 cup of water
- 1 cup of milk
- 1 cup of heavy cream
- 1 cup of semolina flour
- 4 eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, melted
- 1 package of phyllo dough
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the sugar and water and bring to a boil. Reduce the heat and simmer for 10 minutes.
3. Add the hazelnuts to the sugar syrup and stir to combine. Set aside.
4. In a separate saucepan, heat the milk and heavy cream over medium heat until it comes to a simmer.
5. Slowly whisk in the semolina flour, stirring constantly to prevent lumps from forming.
6. Add the eggs, vanilla extract, and salt to the semolina mixture and whisk until smooth.
7. Pour the melted butter into the semolina mixture and stir to combine.
8. Layer half of the phyllo dough sheets in the bottom of the baking dish, brushing each sheet with melted butter.
9. Pour the semolina mixture over the phyllo dough.
10. Layer the remaining phyllo dough sheets on top of the semolina mixture, brushing each sheet with melted butter.
11. Pour the hazelnut syrup over the top layer of phyllo dough.
12. Bake for 45-50 minutes, or until the top is golden brown.
13. Remove from the oven and let cool for at least 30 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 420
- Fat per serving: 22g
- Carbohydrates per serving: 51g
- Protein per serving: 7g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of hazelnuts.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add cinnamon to the semolina mixture for a spiced flavor.
- Use honey instead of sugar for a sweeter syrup.
Tips and tricks:
- Be sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- Let the galaktoboureko cool completely before cutting into it to prevent it from falling apart.
- Serve with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness.
Storage instructions:
- Store leftover galaktoboureko in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of galaktoboureko in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Cut the galaktoboureko into squares and serve on a platter.
- Dust with powdered sugar and garnish with fresh berries.
Garnishes:
- Powdered sugar
- Whipped cream
- Fresh berries
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Greek salad
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush with melted butter.
Food safety advice:
- Be sure to store leftover galaktoboureko in the refrigerator to prevent spoilage.
Food history:
- Galaktoboureko is a traditional Greek dessert made with semolina custard and phyllo dough.
Flavor profiles:
- Sweet, nutty, and creamy.
Serving suggestions:
- Serve as a dessert after a Greek-inspired meal.
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Region: Greek