Galatoboureko with Tonka: A Delicious Twist
This galatoboureko is special. The tonka bean gives warmth and mystery. The anthonero adds a delicate floral touch. Together, they turn a classic into something new, but still deeply Greek.
Equipment
- 1 small sauce pan
- 1 Pot
- 1 Baking dish 20×30 cm (8×12 inch
Ingredients
Syrup
- 300 g Sugar (1 ½ cups)
- 300 g Water (1 ¼ cups)
- 1 Cinnamon stick
- 5 Whole cloves
- ½ Lemon Peel and juice
- 1 tbsp Orange blossom water anthonero
Custard Filling
- 6 Egg yolks
- 160 g Caster sugar (divided in two) (¾ cup)
- 180 g Fine semolina1 cup
- 1000 g Whole milk (4 cups)
- 500 g Heavy cream (2 cups)
- 2 tsp Vanilla extract
- 0.5 Tonka bean grated Optional
- 1 Pinch Salt
- 1 tbsp Orange blossom water anthonero, Optional
- 1 tsp Butter plus extra for greasing
Assembling
- 12 Phyllo sheets
- 150 g ¾ cup melted butter, for brushing Phyllo sheets
Instructions
Syrup
- Bring all the ingredients except the orange blossom water to a boil and let it bubble gently for 7 minutes. Remove from heat, stir in the orange blossom water, and refrigerate until ready to use. The syrup should be completely cold before pouring over the hot galaktoboureko.
Custard Filling
- Beat the egg yolks with half of the sugar in a stand mixer for 3–4 minutes. The mixture should become pale, fluffy, and airy. Set aside.
- In a pot, add the heavy cream, milk, the remaining sugar, a pinch of salt, vanilla, and the grated tonka bean. Bring to a boil over medium–high heat.
- Once it starts bubbling, add the semolina and whisk for 3–4 minutes, until it thickens. You’ll know it’s ready when your whisk leaves streaks in the mixture.
- Remove from the heat and whisk in the butter until fully melted and incorporated.
- Transfer the mixture to a mixing bowl and beat with the mixer for 4–5 minutes, until it cools slightly. Turn off the mixer and check that the custard is lukewarm.
- Gently fold in the egg mixture with a spatula. Add the orange blossom water and stir to combine. Your custard filling is now ready.
Assemble
- Preheat the oven, Set your oven to 180°C (350°F) while you assemble the galaktoboureko.
- Grease a 20×30 cm (8×12 inch) baking dish generously with butter.
- Place 6 sheets of filo pastry, one at a time, brushing each sheet lightly with melted butter before adding the next. Make sure the edges hang over slightly if you want a neat finish.
- Pour the prepared custard filling evenly over the layered filo. Spread gently with a spatula to ensure a smooth surface.
- Layer the remaining 6 filo sheets on top of the custard, brushing each sheet with melted butter as you go.
Final touches before baking:
- Lightly grease the top sheet with butter.
- Carefully cut the galaktoboureko into 12 portions using a sharp knife.
- Wet your hands with water and gently pat the top layer so the filo doesn’t dry out.
- Spray lightly with orange blossom water for extra fragrance.
- Bake for 45 minutes
- Once the galaktoboureko is baked and golden, remove it from the oven. Pour the cold syrup evenly over the hot galaktoboureko, making sure every piece is coated.
- Let it sit for at least 2 hours so the custard sets and the syrup soaks in.