Did you know that Greek Cypriot desserts are traditionally sweet and drenched with lots of syrup and honey, and sometimes syrup and honey.
like galakooboureko, baklava, kataifi, lokomades, bourekia etc…..
When I was younger I found them too rich and didn’t really want to eat them when my Mum made them.
There was an exception though!
I loved the custard in the galaktoboureko, I would eat it straight out the bowl before my mum filled her filo and then got a small bowl full of custard just for myself, mmmm…..
I also loved the nuts that filled my mum’s baklava, almonds, cinnamon, sugar and rose water, yes I used to eat bowlfuls of those too ha ha
But, there was something about all that syrup sogging up the custard and the nuts that made the fillings undesirable.
Fast forward a few years and my husband loves anything with custard in it,
So I had to work on perfecting my galaktoboureko recipe so I could enjoy it with him.
And, that’s what I did! (“,)
I came up with a syrup that’s sweet but not too sweet,
My syrup is thicker than your usual syrup so it doesn’t make the filo too soggy,
The topping is crisp, which contrasts with the silky custard,
And the addition of rose gives the whole dessert a lift, cutting through the desserts richness and sweetness with it’s light fragrance.
When you look at my galaktoboureko recipe you will notice that it is not filled with your traditional semolina custard,
And that’s because I prefer to use my semolina custard for my bougastes which are encased in a puff pastry. I feel the light puff pastry balances the semolina’s heaviness better than a filo pasty, and the filo pastry suits the light, creaminess of my vanilla custard.
Check the video below to see just how delicious my galaktoboureko is, and make sure to subscribe so you get notified when I upload my bougastes that are filled with the tastiest semolina custard you have ever tasted (“,)
Watch how to make it below
Kali Orexi (“,)