welcome friends welcome back to the
kitchen
i thought today i'd like to make
something called the galactiburrico
probably saying it wrong
it is a greek dessert that is based on
a semolina pudding or semolina custard
when i was a little kid my grandmother
made semolina custards all the time but
she didn't put them in a phyllo pastry
which is what distinguishes the greek
version of this recipe
and this is something that i've done
before on the channel but when i went
back today to look
through the videos i couldn't find it so
it's one video
of the many videos that at some point
along the way
i've deleted so i found the recipe and i
thought why not
just make it again so let me start off i
need about
four cups of milk
here we go almost four cups four cups
four cups
there we go now custards with
semolina in them cut across a whole pile
of different cultures
lots of different cultures make them and
semolina is
just durham wheat that is ground a
little bit
coarser so it's not quite flour it
almost looks
like a slightly finer
version of a stone ground cornmeal
just a little bit finer so i'm going to
put that in
with the milk i'm also going to put in
sugar
now i need two cups of cream
and i'm not going to measure it i think
i've got just about enough
in this container so in it goes i'm
going to put this on a medium heat and i
want to bring it up to
a simmer and i'll give that a stir
just to bring everything together as
well
so this is medium medium-high heat i'm
going to bring this up to a simmer then
to a boil
and i'm going to let it boil for 10-15
minutes it'll start to thicken
the the semolina will start to thicken
the mixture
but also to make it a custard i need
some eggs so i'm gonna break
five eggs into this jug and i'm just
gonna beat these eggs
lightly because we need to mix them in
to the pudding
after it has boiled and thickened and at
the same time i have some phyllo pastry
out here one package of phyllo pastry
keeping it sealed so it doesn't dry out
okay now you want to stir this regularly
the semolina will have a tendency to
clump at the bottom
and could scorch to the bottom of the
pot and you don't want that to happen
you don't want it to be all clumpy
so stir it regularly it will slow down
the boiling process
don't worry about that too much so i
think we're
almost there at this point it's like
a sloppy cream of wheat if you've ever
had cream of wheat for breakfast
that's kind of the consistency that it
is right now so i'm going to take that
off the heat and i'm going to
stir it occasionally over the next 10 or
15 minutes i want to cool it down just a
little bit
before i whisk in the eggs and the
vanilla
okay i think that's pretty good so i'm
going to put some vanilla in
with the eggs and
just grab that whisk i used earlier give
those a bit of a whisk
okay so i just want to temper the eggs a
little bit before i put it into the
cream of wheat
or i shouldn't call it cream of wheat
the rest of
the mixture so i'm just going to spoon
some of the warmer mixture in as i whisk
just to help it out a little bit you
don't want to cook or scramble the eggs
that's pretty good now i'll just whisk
the eggs back into this other mixture
so at this point this is essentially
what my grandmother would make she'd put
this into a pan and bake it
but we're going to add some flavoring
some lemon zest so
i'm going to zest in pretty much most of
a lemon
i really like desserts that feature
lemon so
i'm going to whisk this in and i'm just
going to set it aside
while we start to deal with the phyllo
or phyllo
depending on what you want to call it i
haven't touched it at all to this point
because it dries out really quickly
so before i started the whole procedure
i melted some butter and i've got it
ready to
go so i'm just going to move this over
here
and i've got a 9 by 13 baking dish
so we'll open this up and
pull it out
now ideally you would have a damp tea
towel here
to cover these as you're moving forward
so that they don't dry out i'm going to
say i can move fast enough
that it's not going to dry out and
having the tea towel is just going to
slow me down because i'm going to cover
and recover and cover and recover
so i'm going to take and brush some
butter on top
another thing is this recipe calls for
16 sheets of phyllo because quite
frankly
it comes in 16 sheets where we live so
if you live somewhere that it comes in
24 sheets use 24 or 12 or whatever
so i'm going to take eight brushed with
butter
and line this dish
and so get it in
line the dish
and yes phyllo can be very finicky
it will tear it will crack it will not
bend the way that you want it to bend
generally it can be a real pia so
just take your time and don't get worked
up if it cracks or breaks or you know if
piece tears
it's not that big of a deal just makes
the dessert look
like you actually made it even when you
didn't make the phyllo yourself
don't tell anybody
okay last piece of filo for
the base and as you can see it sort of
hangs out over the edges
and now we pour the custard in
and this next bit is where people will
differ in their technique
as to how to lay the last few sheets or
the last eight sheets of
phyllo on top some people will fold all
of these
in and then
put the next set on top and crinkle it a
little bit
so that it looks really nice and sort of
uh authentically
rustic i never do it the same way twice
i guess today i'm turning it all in
and this will get all nice and crinkly
and then i'm putting the next pieces of
phyllo
on top and you do the same thing here
again you
butter it brush it with butter and i
know that i often
over butter and put too much
so you don't need to use as much as i'm
using
but it makes for a great tasting dessert
okay last piece of filo
on top and it kind of gets crinkled
make it look nice a little bit of butter
left
so i'll dab that on top
and now the oven is preheated to 375
degrees fahrenheit
so i'm going to pop this in about a half
hour or so
i think
so
hi glenn hey jules hey friends
uh fork baby forks let's see can i get
it out
oh i can get it out the first piece
whoa now
in the recipe down below i'm going to
give you the recipe for the traditional
honey syrup sauce that goes on it it's
honey and sugar and water
you've got your typical substitute for
honey
this is our homemade maple syrup i've
had the honey syrup
i prefer maple syrup that's not to say
that the honey syrup isn't good the
honey syrup is fantastic
but it would be traditional and it was
traditional but i am so proud of my
homemade maple syrup
that i think it deserves to top this
dish and i will say that we go through a
lot more maple syrup than honey in our
house
it is our preferred
sweetener of that style and the honey
that we get is great thank you jill
cousin jill sends us her on
honey her honey is fantastic i'm digging
in though
i want me to go in for it made a mess
sorry
so the idea is that the phyllo pastry or
filo pastry gets nice and crispy and you
get those
you get a difference in
texture as you eat it i probably should
have cut it with a knife
yeah but you should have learned from my
stamp my example that's really lovely
it's like got a nice lemon light lemon
flavor to it
it's nice and sweet you probably don't
need the maple syrup
no because it's got lots of flavor
without it that is a lovely
dessert i mean and the
really weird thing is halfway through
making it
it is just the first part of making the
filling is just cream of wheat
right now as i was as i was licking the
the pot after i finished i thought why
haven't i
been having cream of wheat with all of
this sugar in it yeah
there's probably more sugar than you
were probably allowed increasingly
yeah and your mother would have had
something to say i'm sure yeah and
there's eggs in this to set the
to set the custard but there aren't eggs
and cream of wheat obviously but
i think this is a really great recipe
easy to make
the phyllo is pretty easy to buy at the
grocery store that's the secret yeah
thanks for stopping by see you again
soon
you