Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month Galaktoboureko, a traditional Greek dessert.

Ingredients

6 cups milk. 1 cup semolina flour. Three and a half tablespoons of cornstarch. Two and a half cups of white sugar. Quarter teaspoon of salt.
6 eggs. 1 teaspoon vanilla extract. Three quarters cup melted butter. 12 sheets filo pastry. 1 cup water.

Instructions

Pour the milk into a large saucepan and bring to the boil over medium heat. In a medium size bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt until smooth. When the milk comes to the boil, gradually add the semolina mixture stirring constantly with a wooden spoon. Cook, stirring constantly, until the mixture thickens and comes to a full boil. Remove from the heat, set aside and keep warm. In a large bowl beat the eggs with an electric mixer at high speed. Add half a cup of sugar and whip for about 10 minutes until thick and pale. Stir in the vanilla extract. Fold the whipped eggs into the hot semolina mixture. Partially cover the pan and set aside to cool. Pre-heat the oven to 350 degrees F (175 degrees C). Butter a 9 x 13 inch baking dish and place 7 sheets of filo in the dish, brushing each one with butter. Pour the custard into the pan over the filo and cover with the remaining 5 sheets of pastry, again brushing each sheet with butter. Bake for 40 to 45 minutes in the pre-heated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to the boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, and particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.

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