Diples. Using the brush tuck the sides to go inside. 2 hr 50 min. In another pot add the semolina, the eggs, sugar and the cold milk and stir well with a balloon whisk. The usual process is a cake base of some description followed by the pouring of a thick sticky sugar syrup. Heat the milk reserving about half a cup cold milk to add to mixture. It may seem that the syrup is too much but it will soon be absorbed. For the sugar syrup, combine sugar, lemon rind, lemon juice and water in a small saucepan over medium heat. Pour the hot syrup – made by boiling 3 cups water with 3 cups sugar - over the dessert. This is optional but will make the phyllo much crispier. The remaining phyllos are layered on top and when the dessert is baked a sugar syrup is added on top. Suji ka Halwa (Semolina Dessert) Indian AMbrosia pistachios, semolina, granulated sugar, almonds, wholemilk, cardamom and 11 more Get these exclusive recipes with a subscription to Yummly … To make the rolls, cut the phyllo sheets in the middle, from the narrow side. Bring to a boil and simmer for 5 minutes. At the end we sprinkle a few drops of water on top. The phyllos must be layered in such a way, so that they overhang from the baking tin. Layer four sheets of phyllo, brushing each one with butter and place them alternating from horizontally to vertically, part of it covering the sides of the baking tin. Yum! Last Updated on January 12, 2020 by Chef Mireille. This site uses Akismet to reduce spam. The traditional recipe is made with ewes' milk but you can make it with any milk you like. It is a very simple sugar syrup, which is flavoured with cinnamon, cloves and lemon peel. Finish it with Greek yoghurt and a delicious orange syrup for a luxurious tea time cake. Add them on top and cut the protruding phyllos around the edge of the baking tin. It is a semolina custard dessert, baked between phyllo dough, then drenched in a scented syrup when finished. This will give additional lemony flavour to the dessert but it is also necessary, so that the sugar will not crystallize again. Set aside to cool completely before serving. It’ll take a good amount of stirring. In a large bowl, beat eggs with an electric mixer at high speed. The opened edge of the package should be sealed either with adhesive tape or with a stapler, so that it is again vacuum packed. A delicious Greek semolina cake recipe (samali) infused with the aromas and blends of mastic and garnished with a lemon and rosewater scented syrup! Although I’ve worked with phyllo with temperatures ranging from 35 – 43 degrees C, I have never used a damp cloth on top, which I see in many instructions. Once baked, leave to cool. Bake in a preheated oven to 170οC / 338oF for about 35 minutes for about 45 minutes (If baked in a fan-forced oven bake to 160oC/320oF) or until golden on top. https://www.mygreekdish.com/recipe/halva-greek-semolina-pudding-raisins The traditional Greek baklavas, is made with many layers of thin sheets of "phyllo kroustas", which are brushed with butter, with various kinds of nuts and spices added between the layers and sweetened with honey syrup. Bring to the boil, then simmer until slightly reduced (approx. Add the semolina and roast until it becomes very light brown. The addition of butter on each one will prevent them from sticking to each other, will help them bake but will also add flavour to the dessert. Any type of phyllo you choose to use, each sheet must be well buttered. It is basically a semolina pudding usually enhanced with nuts and dried fruits, … I have a stack of Phyllo in my freezer waiting for my command. Greek Orange Semolina Cake . Imagine a delicious sweet semolina based custard perfectly encased between flaky buttery phyllo, and then an amazing lemon-orange flavored syrup poured over in such a way that it’s absorbed fantastically. This looks like my kind of dessert Ivy! Fine semolina is cooked with seasoned milk to create a deliciously smooth, slightly sweet pudding. You can watch a video here. A warm two-layer dessert made of semolina dough and unsalted cheese, baked and served with sugar syrup. Sprinkle with cinnamon and garnish with walnuts or flaked almonds to serve. When the milk is hot pour to mixture stirring continuously. Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste! Mix in lemon juice and remove from the heat. The reason we clarify the butter, is that it can reach a much higher smoke point than regular butter. Grease a baking pan (25 x 17.5 cm – 10 x 7 inches) with butter. We let it stand for at least two hours in order to absorb the syrup but also for the cream to set, before cutting it into pieces. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I love galaktomboureko!! Pixen, Good luck. Nowadays it’s much easier to make galaktomboureko or other recipes using store bought phyllo, because it’s much easier. Galaktoboureko – Greek Semolina Cake The Schizo Chef. My recent post Mussels with red pepper- feta cheese and saffron. The syrup has to be made first, so that it may cool by the time the dessert is ready. The rose flavored syrup perfumes this cake and the fact that it can be made a couple of days ahead of time makes this dessert perfect for entertaining. https://www.food.com/recipe/revani-greek-cake-using-semolina-75736 This way it will allow steam to come out and when baked the pieces will be cut easily, without cracking. This vegan semolina halva cake is one of my favorite Greek desserts. Preheat the oven to 180° C (356° F) set to fan. Traditionally, galaktoboureko is made with fresh ewes’milk butter, which gives a distinct and rich flavour to the dessert. This is the essence of one of the best Greek desserts around – galaktoboureko. STEP 2 Place them in a baking tray, next to the other and bake until golden. If using frozen, make sure to thaw it from the previous day in the fridge. Cut it into rhombus-shaped pieces. This way the filling is sealed inside and not oozing from the sides. ga-lahk-to-BOO-reh-koh), also written Galatoboureko, is a traditional Greek dessert, possibly the king of sweets for many in Greece and the one I prefer the most. Learn how your comment data is processed. It’s also flavored with raisins and almonds. Galaktoboureko, is a semolina custard dessert, baked between phyllo dough, then drenched in a scented syrup when finished. Bring to a boil and as soon as the sugar melts completely, remove from heat. In Greece phyllo pastry is sold either fresh or frozen. Other spices used in making a Greek Halva are ground cloves, ground nutmeg, and orange zest. Galaktoboureko – Greek Semolina Cake is a traditional Greek dessert which consists of a sweet semolina pudding baked in between layers of phyllo pastry and topped with a simple syrup. Greek orange semolina cake is so luscious and flavorful that it only reminds me of happy days. In the middle there is a custard cream made from semolina, flavoured with vanilla and lemon. A custard, similar to pastry cream is made with ewes’ or cows’ milk and thickened with fine semolina. Allrecipes has more than 40 trusted Greek dessert recipes complete with ratings, reviews and cooking tips. Add the butter and vanilla and stir. 500 grams semolina (one bag) 3 cups sugar; 4 cups hot water; 1-2 teaspoons cinnamon; How to make: Heat the olive oil. But on a much brighter note Greek Easter is coming up soon, and for those of you who follow Greek Easter and/or might still be fasting (or “eating clean foods” as they say in Greece) I have a lovely Lent-friendly recipe for you today: Greek Halvas – a sweet semolina … Warm kalo prama is a thing of the Gods…they know a thing or two about Greek semolina cakes.. Like most Greek or Cypriot desserts they tend to be uber sweet, served in very small portions and compliment a coffee as thick as treacle. Galaktoboureko, (pr. clove, honey, pastry, nuts, butter, cinnamon powder, water, white granulated sugar. Halva is a semolina pudding that is sweetened with syrup and studded with nuts and raisins. Using the brush tuck the sides to go inside. Put on the heat and mix constantly until cream sets. Galaktoboureko | Greek Custard Dessert. Begin by preparing the syrup first as it has to be cold or at least lukewarm, when pouring it over the galaktoboureko when baked: Put the sugar, water, lemon peel and the spices in a saucepan. After the filling is added, they are folded one by one, on top of the filling. Soft, luscious and bursting with orange flavour, this Greek Orange Semolina Cake is an absolute treat. Brush the remaining two phyllos with butter and fold them in the middle. In a deep pot, on medium to high heat add the extra virgin olive oil and 2 cups of Galaktoboureko is a traditional Greek dessert which is loved by all custard lovers like myself. Tag me @ivyliac and use the hashtag #kopiaste! ½ tsp vanilla or citrus essence or 1 packet (10 grams) lemon scented vanilla sugar. Seee my recipe Ivy’s Lemony Galaktoboureko. Just keep it covered with cling film, or a clean towel. This is the main reason we use it to make savory pies or desserts, so that the phyllos do not burn. It is super easy to make and has few ingredients. Greek semolina halva is one of the most delicious egg and dairy-free desserts of the Mediterranean cuisine. My birthday is around the corner ... hitting the big 30 and i have decided to make this dessert (using your recipe) as it was by far the most memorable dessert I enjoyed in all my backpacking throu Greece in my younger days. Traditional Greek Galaktoboureko Rolls (Semolina Custard Filled Phyllo Pastry) Afroditi Time for some Greek smells in the house again! Wish me luck! Galaktoboureko in kantaifi nests is a twist of two classic Greek recipes: Galaktoboureko, which is a pastry with semolina pudding and Kantaifi, which is a pastry filled with nuts. One is called “phyllo kroustas”, which means crusty phyllo, similar to “filo dough” sold abroad and the other one is called “Vyritou”, which litterally means Beirut type, which has eggs in it and it is thinner than phyllo kroustas. The semolina gives the cream its texture, which is kind of granular. Repeat once more. The citrus notes of orange in this cake make it the perfect zesty treat. Samali is a traditional Greek dessert which falls under the category of ‘Siropiasta’, which means syrupy Greek desserts. Warm or cold :-) This is a traditional dessert dish from Cyprus - in fact, it's my mum's recipe. Add the honey, stir and set aside to cool completely before pouring over cake. The perfect dessert for a … It is a rich, sweet pastry made of layers of phyllo layers, filled with nuts and drenched in syrup. If properly sealed, it can be stored in the fridge for at least two weeks. It is pronounced “ga-la-kto-BOO-re-ko” and it… Galaktoboureko – Greek Semolina Cake The Schizo Chef water, sugar, semolina, vanilla extract, sugar, salt, eggs, brandy and 6 more Galaktoboureko (Greek Custard Pie) skinny spatula honey, cinnamon stick, butter, honey, double cream, lemon extract and 23 more I know, right? Portokalopita is a classic that comes in different versions and often incorporates semolina, cinnamon, vanilla, and dried or candied fruit. The cream has to cool before adding it on the phyllos, so cover it with cling film, so as not to make a crust on top. Any leftover phyllo should be wrapped again in the wax sheet paper it was originally packaged and put back in the package. 1. Phyllo dries easily and crumbles during hot weather or even if the air-conditioning is on.