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Greek Custard Filled Phyllo Dessert

Date Added: Jun 8, 2010 Greek Desserts
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Prep Time

10 mins

Cook Time

12 mins

Ready In

22 mins

Serving

4

*to adjust serving size click on "serving box".

Description

Galaktoboureko! See how Chef Ivan makes his rendition of this classical dish. With layers of Chocolate Phyllo dressed with Coffee Syrup. With a Rich Semolina Custard between each crunchy layer.


Ingredients

  • 1  Each Package of Phyllo
  • 1
  • 3/4  Cup(s) Butter, melted
  • 2
  • 1/2  Cup(s) Cocoa Powder
  • 3
  • 1  Pint (s) Milk
  • 4
  • 1  Pint (s) Heavy Cream
  • 5
  • 1  Cup(s) Sugar
  • 6
  • 1  Pinch Salt
  • 7
  • 1  Each Lemon, zested
  • 8
  • 1  Each Fresh Vanilla Bean
  • 9
  • 1  Cup(s) Semolina
  • 10
  • 2  Each Eggs
  • 11
  • 2  Table Spoon(s) Olive Oil
  • 12
  • 1  Cup(s) Heavy Cream
  • 13
  • 4  Each Fresh Mint Sprigs
  • 14
  •  As Needed Confectionery Sugar (for garnish)
  • 15
  •  As Needed Coffee Syrup
  • 16

Directions

    1. Preheat oven to 325 degrees
    2. Cut the phyllo sheets into 2" wide strips
    3. Mix 2 table spoons of cocoa with the melted butter
    4. Brush each sheet with cocoa and butter mixture, add cocoa until they are 10 high
    5. Trim the edges to make even size strips then cut into rectangles
    6. Brush sheet pan with butter and place rectangles on the pan
    7. Bake for 20 minutes, checking regularly to ensure they do not burn
    8. Bring cream, milk, sugar, salt, lemon zest and vanilla bean to a boil
    9. Whisk in semolina, once it thickens up and is dissolved, Whisk in eggs
    10. Finish with olive oil
    11. Place on a sheet pan and cool in refrigerator
    12. Place equal parts of the semolina custard and cream in a mixer
    13. Blend until smooth and fluffy
    14. Brush phyllo rectangles with the coffee syrup
    15. Place the first rectangle on plate then top with semolina custard
    16. Top with the next rectangle, continue to make 3 layers
    17. Top the last phyllo rectangle with some semolina custard
    18. Top with a bit of the coffee syrup
    19. Garnish with coffee creme, confectionary sugar and fresh mint

    Coffee syrup

    Ingredients

  • 1 Cup(s) Sugar
  • 2 Cup(s) Water
  • 3 Fluid ounce(s) Espresso
  • Directions

    1. Bring water, sugar and espresso to a boil
    2. Reduce to a syrupy consistency
    3. Let cool

    Coffee Creme

    Ingredients

  • 1 Fluid ounce(s) Coffee Syrup
  • 1 Fluid ounce(s) Heavy Cream
  • Directions

    1. Whisk coffee syrup and heavy cream together until desired texture is reached

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