Galaktoboureko with Pistachio Cream
Ingredients
For the Cream
1 liter Charalambides Christis Fresh Whole Milk (3% fat)
200 ml Charalambides Christis Heavy Cream (35% fat)
180 g sugar
140 g fine semolina
4 egg yolks
120 g pistachio paste
80 g white couverture chocolate
1 tsp liquid vanilla extract
Zest of 1 lemon
80 g butter
For the Pastry
1 package phyllo pastry sheets
220 g melted butter
For the Syrup
600 ml water
500 g sugar
Peel of 1 lemon
1 cinnamon stick
1 tsp lemon juice
Instructions
Prepare the Syrup
Place all the syrup ingredients in a saucepan. Bring to a boil and simmer for 4–5 minutes. Allow the syrup to cool completely.
Prepare the Cream
In a saucepan, heat the milk, cream, and sugar.
Gradually add the semolina, stirring continuously until the mixture thickens.
Remove from the heat and add the egg yolks, pistachio paste, white couverture chocolate, vanilla extract, lemon zest, and butter. Stir well until you have a smooth, velvety green pistachio cream.
Assembly
Butter a baking tray. Layer half of the phyllo sheets, brushing each sheet generously with melted butter.
Pour in the pistachio cream and spread evenly.
Cover with the remaining phyllo sheets, again buttering each layer.
Lightly score the top and sprinkle with a little water for extra crispness.
Baking
Bake in a preheated oven at 170°C (340°F), fan-assisted, for approximately 50 minutes, or until deeply golden brown.
Syruping
As soon as the galaktoboureko comes out of the oven, pour the cold syrup evenly over the hot pastry.
Allow it to absorb the syrup completely before serving.
"Galaktoboureko... reimagined."
