Galaktoboureko Semolina Custard Dessert – Glen And Friends Cooking – γαλακτομπούρεκο
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Galaktoboureko Semolina Custard Dessert – Glen And Friends Cooking – γαλακτομπούρεκο Ingredients: 250 mL (1 cup) fine semolina 375 mL (1½ cups) sugar 5 …
Bagged milk is so strange to me.
How come Jules only shows up for the eating part? I'm going to subscribe. Don't disappoint me.
I'm so surprised yet excited to see Galaktoboureko on this channel! A little sidenote as a greek: I'm pretty sure that not soaking everything in syrup as is the traditional way really takes away a lot of the character of the dish. Next time you make it maybe try to include that step as well. It may be a bit too sweet though.
As a poor kid growing up in America, it looks EXACTLY like Cream Of Wheat. Still love it with toast. Never had cold cereal until I was a teenager. Looking at that countertop, I'd love to see you try your hand at Sfogliatelle. It's almost a dead artform, like handmade noodles in China.
I love the box filo. There's no amount of tastiness that could justify making it from scratch.
Could this be made with cornmeal?
The G in the greek culture is kinda "proprietary" and cant really be mimicked with letters, best i can do is this
replace the g with a y and kinda say it fast and kinda gutteral (like heavy metal) or not at all, greeks will understand.
yalaktobouriko
said like this
Yea-la-kto-boo-ree-ko
Typically you would score the top of the Galaktobouteko into servings before baking so the syrup can seep into the dessert after it’s out of the oven.
I wanna eat it!
Say you're Canadian without saying your Canadian. "I prefer the maple syrup". LOL! Great content.
He’s bouncing he likes it lol
What is "over butter"? I don't think I have ever heard that phrase before.
🙂
Excellent looking recipe – one to try, for sure.
Love your use of your maple syrup. I kind of jumped when I saw you cut without the traditional orange/honey syrup but I get where you’re coming from with you’re take. Bravo!
I know this is going to be a super unpopular opinion or comment. When at the end of the video, Glenn was talking about the honey syrup and said that "it's fantastic," I felt uncomfortable. I had a flashback to when I would listen to one of the many former US presidents made public appearances.
“Over butter?” No such thing.
No such thing as overbuttered!
you mention cream of wheat… would cream of wheat work as a substitute for semolina..?
Or as Australians spell it…Filo. Really must take a crack at making this, it looks divine.
Have you ever made a fake bread out of a meat puree (usually chicken) & eggs? Optional addition xanthan gum.
That should be on a t-shirt with a logo: Fork, baby?
Glen is working quickly, but you can extend your working time with phyllo by covering the sheets with a lightly damp tea-towel.
another good video!
It's weird to hear that semolina is not known in your country. I live in Central Europe and semolina boiled with milk was a typical breakfast dish when i was a kid. You usually either made it loose and sweeten with sugar to taste or made it thick with a pinch of salt and then add some fruits or fruit juice on top when it sets.
Thanks Glen and Co, Mum would buy 2x 12 Filo and dry out 8 sheets and mix them with the Semolina [using less Sugar] then top it off like you did. It made a great crunchy texture inside the Burek or Pita. cant blame you about Maple as you appear to be Canadian or near the border from previous episodes. When I described it to Anglo friends as "Milk custard pie" or just as our version of a Custard tart.
Thats kinda like a baked custard square. Not sure how international that is but they’re in every lunchbar/bakery here in NZ
FWIW, if you mix the semolina/cornmeal/wheatlets/etc. with the sugar well, it shouldn't clump up nearly as much. (The sugar dissolves in the liquid, leaving the grain particles separated.)
Great channel mate , great recipe also 🙂