A prototype version of the traditional galaktomboureko with a modern look by Antonis. I really liked it because it has a twist, a different touch. The taste touched me since it is really uplifting … playful, festive, yet delicious … I would like to see also a baklava with walnuts or a bougatsa pie like so … we expect it! Worth a dare for our guests at Easter … where the tradition demands galaktomboureko or milk pie with strawberries.
By Anthony Katsoulis award winning student of the culinary school Etoile
Ingredients
For the cream
400 ml. milk
100 ml. sour cream
50 ml. water
A pinch of salt
A pinch of vanilla
90 gr. granulated sugar
50 gr. fine semolina
Zest of half a lemon, orange and lime
20 gr cow butter
For the sheets (filo)
50 gr. butter
100 gr. filo for crust
For the caramel honey
60 gr. sugar for caramel
50 ml. water
50 gr. sugar
Cinnamon stick
50 gr. honey
5 drops of lemon juice
50 ml cognac
For sprinkling
Cinnamon powder
How to prepare
For the cream
Heat in a pan the milk, salt, cream, the vanilla, water and sugar. Once warm, add semolina and stir constantly until thick. Once thickened and begins to boil, add the butter and zest of citrus.
For the sheet
Heat the butter in a saucepan until it melts well and set aside for 2 minutes to separate the fat from the milk. Spread the sheets – fila- very lightly and wrap in a sponge. Bake in a well preheated oven at 180 °C for 10 minutes until golden brown.
For the caramel
Heat in a pot a handful of sugar for caramel to melt over medium heat. Then sprinkle slowly, with the rest until is melted throughout. We keep on the fire until it gets a golden color but not completely browned (130 °C if we have a thermometer). Remove from the fire and deglaze with brandy. We put it on the fire until it boils, and then add water, sugar, lemon and the cinnamon stick. Boil for two minutes and then we add the honey.
We set up the first dish putting the cream in dots, we place the sheet and drizzle with syrup. Optionally sprinkle with cinnamon.
