Continue stirring for about 30 minutes to form a delicious, thick custard. I first learned about ruffled milk pie from Vefa’s Kictchen, a substantial Greek cooking volume that first came out in 2009.A type of galatopita (“pie made with milk,” aka a baked custard pie), this is more striking in appearance than most due to wound and rumpled sheets of pastry, which also provide texture and crunch. Though there is nothing wrong with the dish at this point, it is better when the pastry is crispy and the dish still warm. (see note 1). Related: If you like creamy desserts make my rizogalo - it's a showstopper! Then go ahead and empty the whole pot of syrup. Otherwise, you will end up with scrambled eggs! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. Thus, galaktoboúreko should not be confused with bougatsa, which is also composed of semolina pastry cream between 2 layers of filo leaves. Galaktoboureko is a traditional Greek dessert made with layers of golden brown crispy phyllo, sprinkled with melted butter, filled with the most creamy custard and bathed in scented syrup. After the dish is baked, it can be topped with a simple syrup made from sugar and water. Let's leave the galaktoboureko vs galatopita … For the topping combine the egg, sugar and milk in a ramekin and whisk well. This Greek dessert also shares some similarities with galaktoboureko — a Greek custard pie encased in filo and drenched in sugar syrup. Galaktoboureko is Greece’s famous custard pie made from semolina, layered in crispy pastry, then soaked in a lemon syrup! Pour over the galatopita and brush, ensuring it covers the whole pie. The latter is denser, thinner and not soaked with syrup. Coat the phyllo margins with butter and flip them over the filling. If you don't have the same sized baking dish use a 25 cm x 35 cm baking dish. Slowly add one ladle of the milk to the semolina mixture and whisk until well combined. Galaktoboureko is a type of dessert that comes from Greece. Everyone has their own tips and tricks to making the perfect Galaktoboureko and today we share famous Greek chef Aki Petretzikis’ version of this all-time favorite traditional Greek dessert!. Bubble the milk in a large heavy pot over low heat. It is popular in Rize and Artvin provinces in the Black Sea Region, home of many Laz people. SEE A GALAKTOBOUREKO RECIPE VIDEO BELOW: In order to assemble galaktoboureko, the thickened custard is layered between sheets of phyllo. If you like Greek desserts, I have a selection of recipes on Souvlaki For The Soul. This dish differs from similar desserts in that it is assembled before the ingredients are fully cooked and baked so that the custard and the pastry finish cooking at the same time. The word derives from two Greek words, literally meaning milk pie (gala=milk and pita=pie). 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