How to make
Put all the ingredients for the syrup in a saucepan, place over medium-high heat, bring to a boil.
Boil for 8 minutes from the moment of boiling, set aside to cool completely.
Pour the milk into a saucepan and add the semolina, the starch, stir to dissolve well. In an bowl, beat the eggs with the sugar with a fork, pour them into the saucepan with the milk and mix.
Place the saucepan over moderate heat and cook, stirring constantly, until the mixture thickens to a cream.
Once you see the first bubbling of the cream, remove the saucepan from the heat. Add the vanilla and the butter for the cream, stir until completely dissolved.
Pour the cream into a glass bowl and cover with cling film so that the film rests tightly on the cream. Set aside to cool completely.
For this classic custard pie, spread the filo pastry sheets out on the worktop, cut crosswise into three equal pieces and join them together.
Take the first two sheets, grease them with butter and stack them on top of each other. On the bottom, narrow side of the filo sheets, place a tablespoon of the cream.
Fold the two long ends on either side inwards to enclose the filling, roll up without tightening to the end.
Place the rolls side by side in a well-greased rectangular baking tray. Spread melted butter on top and in between.
Place the tray in an oven preheated to 340°F (170 °C) and bake for about 35-40 minutes or until golden brown.
Remove the tray from the oven and immediately pour over the cold syrup. Allow the rolls to soak up the syrup until completely cool.
Before serving, sprinkle the sweet filo pastry lightly with powdered sugar.
– You should not overcook the cream with semolina, if you want it to remain soft and tender, then it is baked in the oven;
– The filo pastry sheets must be well greased one by one with good quality butter to bring out the aroma;
- And a festive and very practical secret that will make the days when we prepare a lot of dishes easier: prepare the rolls, put them unbaked in the freezer and bake when necessary, adding a few more minutes for baking.
Have fun with my festive Galaktoboureko syrup cake.
