Milk Pie

[Guest guest]

Note: Organic ingredients are recommended...

INGREDIENTS:

4 brown eggs large (room temp.)

1/3 cup pure maple syrup

1/2 cup semolina (8 tablespoons)

3 cups milk (reduced fat or no fat if desired)

3-4 drops vanilia essence

1/3 cup extra virgin olive oil

PASTRY:

2 cups all purpose flour

1 cup self rising flour

1/2 cup extra virgin olive oil

1 cup cold spring water

1 teaspoon vinegar

1/2 teaspoon salt

SYRUP:

1/2 cup spring water

1 cinnamon stick

1 lemon peel

1/3 cup pure honey

1 tablespoon lemon juice

METHODS:

Bring the milk with the vanilla to the boil gently, (If you are using vanilla

essence do not add it yet).

Withdraw from the heat, take the vanilla pod out and gradually add the semolina

to the milk while stirring continuously with a wooden spatula.

Return to a gentle heat and cook for about 5 minutes, stirring continuously,

until the mixture has thickened.

Take off the heat, mix in olive oil and let it cool for 10 minutes.

Beat the eggs with maple syrup until they get pale and fluffy

and gradually add to the cooled mixture while stirring.

If using vanilia essence add it at this stage.

Return to a gentle heat for a further 2-3 minutes, stirring continuously, then

withdraw from the heat.

While working with the pastry (in a bowl add the water, drops of vinegar and the

olive oil. add salt and the flour (1/2 cup at a time).

Work the mixture well as much as it needs to become tight. If it requires more

water and flour add in order for the dough to become as thick as it needs. Cover

the dough with a plate and leave it for half an hour before it is used)

Stir the mixture occasionally to prevent a crust forming on top.

Slighty oil a roasting dish approximately 39 x 28 x 20 cm.

Prepare the phyllo pastry and fill in exactly the same way as described in

Cheese Pie.

Line the baking pan with oil, and then place 1 sheet of phyllo, olive oil on

each side.

Pour the batter and flatten with a spatula.

Then continue with the rest of the Phyllo sheets (should be able to make 4-5

from this dough).

Trim the edges and with a sharp knife, outline the serving squares on the top

sheet

(you dont have to actually cut them, just press the knife on the top surface to

mark them - they should be about 2 inche squares (5 cm).

Bake in a preheated oven, 350F/180C, for 45 minutes until pale golden.

Take out and cool for 10 minutes while you make the syrup.

Dissolve the honey in the water, add the lemon peel & lemon juice and boil

gently for 5-7 minutes until slightly thickened.

Let the syrup stand for 5 minutes, then remove and slowly pour all over the milk

pie Galaktoboureko.

Once the syrup has been absorbed, cut and serve.

You may, if you like, replace the vanilla with cinnamon and nutmeg powder.

Galaktoboureko is at its best eaten fresh, preferably when it is still warm, but

is still good the next day.

No need to keep it in a refrigerator unless the weather is particularly hot.

 

 

 

 

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[Guest guest]

That seems like an unusual combo of ingredients. Can you describe the

flavor?

[Guest guest]

http://blog.360./blog-Mq4nDkEleqsS8Tu6qvcMNVaC2bA-?cq=1 & p=48 <<= plz

visit my blog if you want to see how it looks like...this is a very popular

sweet treat in Greece, Hellenic Republic...you can use commercial phyllo to make

the pastry more crispy if you can't make the homemade pastry...

if you like sweet, cinnamon and honey, this is one of the must try dish...

the texture - milk filling will be firm but soft like tofu kind like)...

and outside pastry is crispy but with sweet cinnamon honey syrup,

this sweet treat can eat it in either room temp. or cold your preference...

 

Kim <beadyeyedbrat wrote:

That seems like an unusual combo of ingredients. Can you describe the

flavor?

 

 

 

 

 

 

 

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