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