Greek Custard Pie with Sirup-Galaktoboureko

How does it stand out and how do you make a good Galaktoboureko?
Everything plays its role, even the size or material of the baking pan, the quality & quantity of its ingredients, the buttering, the time, the baking, and the syrup as much as are equally important to the success of the dessert. My version is «cold syrup ↔ hot sweet».
Please follow the step-by-step steps below and make this excellent Galaktoboureko all-weather, craving & disposition. A sweet passepartout that is!
Yours!

work: 2h:00′

time: 3h:00′

easy:

Almond Pie-Birthday Cake

Cake with Almonds, syrupy and flavored with liqueur. Whitened & grated almonds make this almond pie very tasty. The syrup at the end (and in the right amount) flavors it wonderfully and makes it tender, soft and delicious.

We made it a Cake / Birthday Cake because… because we like it that way… and to simplify the procedures we sprinkled it with a little icing sugar. Alternatively we can put almond slivers on top or just grated almonds.

Yours!

work: 20′

time: 1h:00′

easy:

Clementine Syrup Cake

Clementine syrup cake with tangerine-scented organic clementines, firm and very, very juicy. They give us plenty, sweet juice and zest of deep orange, with strong aromas of the essential oils. It is a syrupy fragrant and fluffy mandarin pie with pastry sheet crust not too thin, yogurt and semolina.
Yours!

work: 20′

time: 1h:00′

easy:

Rice Pudding with Pomegranate Syrup

A rice pudding, a simple rice pudding of Mom but with the addition of vanilla pudding mix, with a very creamy texture melts on the palate and gives us tons of delicious memories and the homely warmth of swing.
The culmination of this touching moment for our tastes comes from the pomegranate syrup and the arils, truly rubies, give us another taste dimension!
P.S. At the end of the article, you will find how to make this wonderful, sweet pomegranate syrup, alcohol-free and you can use it sprinkling our sweets, ice cream, cakes, pancakes, cheesecake, etc. but also green salads or to give a red color to cocktails or homemade grenadine!
Yours!

work: 30′

time: 1h:00′

easy:

Baklava

Traditional Baklava, with 40 thin phyllo pastry sheets, with the fragrant and tasty stuffing of roasted walnuts and almonds. Butter gives an excellent aroma and the phyllo pastry sheets creaks the crust in every bite. The syrup is completely absorbed by the baked Baklava and fine semolina swells and gives it volume.
For that baklava, I can write more, particularly praise…
Yours!

Merry Christmas!

work: 1h:00′

time: 8h:30′

difficult:

Greek Walnut Spice Cake

This cake is usually festive, syrupy sweet, traditionally made in Greek kitchens during major holidays but also for family names.
The cake I suggest is slightly syrupy, with less walnut, 2 eggs, with Greek yogurt with olive oil and basic, without mixer. Mix the ingredients with a spoon and ready for the furnace. The flavor and its aroma are intensified by the addition of spices and orange zest.
Yours!

work: 15′

time: 1h:00′

easy:

Custard Filled Pastry Rolls-Galaktoboureko

A Festive Galaktoboureko! Instead of putting phyllo and cream to the pan in the traditional way, we make them rolls -individual portions- for easy and beautiful effect in serving. It can easily be the closing of a cheerful, festive meal with friends, offering them sweet rolls.
The Galaktoboureko -milk pie- with the delicious Pastry Cream and the syrupy Pastry Sheet has, almost everywhere, only friends, if you belong to them, make the Galaktoboureko in rolls, for even greater enjoyment.
The Crust -Phyllo Pastry Sheets- embraces the cream, absorbs the lemony syrup, and remains crisp and just the right amount of syrup, thus creating a pleasant contrasting texture to its creamy interior.
Yours!

work: 40′

time: 1h:15′

medium:

M'Hanncha - Almond Filo Pastry

M'Hanncha is a traditional Moroccan dessert very popular and internationally known, made with crusty phyllo pastry sheets and marzipan filling. Wrapped in spiral and soaked with hot honey syrup flavored with orange zest, and rosewater.
Wonderful flavors and aromas of buttered, crunching phyllo sheets, essential oils of citrus, cinnamon and gentle sweetness of honey.
It is the Moroccan version of Greek Baklava.
M'Hanncha in Arabic means «snake» because of its shape.
Yours!

work: 30′

time: 1h:00′

medium:

Semolina & Yogurt Cake

The Semolina and Yogurt Cake is a dessert with dominant component the pure sheep's yoghurt, the one with the crust on top, which gives it a distinctive flavor. The coarse semolina, used for the preparation of, makes it fluffy and gives it a grainy texture. The ingredients are what remind us similar desserts like Ravani or Samali.
It is tasty and aromatic with a light syrupy texture without being flooded in the syrup. You can combine it with ice cream.
Yours!

work: 20′

time: 1h:00′

easy:

Orange Pies with Greek Yogurt-Portokalopites

Wonderful, individual Orange Pies, tasty and very special in texture and form. The citrus aromas and orange flavor are strong, giving the Orange Pies intensity and tasteful dynamics. It is made as pockets / packets and taste reminiscent of custard filled pastry in much, much more delicious.
Yogurt, semolina, eggs and sweet orange preserve. All are mixed together to a cream, and these simple but so important to their taste, ingredients. The sweet overwhelm the flavor and aroma.
Yours!

work: 30′

time: 1h:00′

medium:

Almond & Pistachio Baklava

Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of the Middle East and traditional Greek cuisine. Festive most of the time, since in Greek houses is done on festive & special days.
Traditionally made with phyllo sheets, many phyllo sheets with interlayers of nuts, such as walnuts, almonds, pistachios, and chocolate…
The proposal of Kitchen Stories is with roasted & crushed almonds and pistachios, sprinkled with spices and wrapped in syrupy rolls. It is easy to make, it is delicious, it's almost a mouthful.
Yours!

work: 45′

time: 1h:15′

medium:

Portokalopita - Greek Orange Filo Cake

Orange cake with baked pastry sheets & yoghurt. Juicy and fluffy, with a strong flavor of orange and syrupy as much as required to keep it juicy without cloying us. The crunching filo sheets are sprinkled and flavoured with cinnamon and sugar. The candied orange slices tantalise your enjoyment and further intensify the orange flavor.
Yours!

work: 30′

time: 1h:45′

easy:

Custard Filled Pastry

Favorite Custard Filled Pastry (Galaktoboureko)!
Crispy, golden brown sheet, syrup filled and velvety, fluffy semolina custard.
Phyllo, to wrap the pastry cream and the two together leaving an insurmountable combination of flavors in our palate.
Try this version, you'll like it!

work: 1h:00′

time: 2h:00′

medium:

Ravani Semolina Cake

Ravani with the flavor and taste of orange. A cake with semolina, soft and unique. The syrup, gives it extra sweetness.
Accompanied perfectly with an ice cream scoop. Try it!

work: 20′

time: 1h:00′

easy:

Oven Baked Quinces

Quinces baked in the oven, with sweet wine, aromatic spices like cinnamon and star anise.
Very tasty, very fragrant! What is fascinating about this delicacy, apart from the smell, is its color. Grilled quinces have a bright red-orange shade like purple sunrise. You have to make them just for the color. The trouble is zero and the time just 15'. Just to cut them in 4, sprinkle with red sweet wine and put them in the oven.
Try them!

work: 00h:15′

time: 01h:15′

very easy: 1/5

Ravani Syrup Cake

Ravani is a delicious classic dessert of Greek cuisine. Essentially it is a syrupy cake and by adding the almond it is made delicious and unique.
The syrup is light, and makes it as sweet as it should be, flavored with lemon, which gives it a touch of citrus freshness and flavor.

work: 45′

time: 01h:30′

easy: 2/5

Semolina Cake (Samali)

With the aroma of Chios Mastiha!
Traditional dessert of Greek Cuisine, with roots from Constantinople, and basic ingredients the yoghurt and semolina. You make it without mixer, just mix the ingredients with a spoon.
It used to be one of the desserts that were sold by street vendors outside schools, in summer cinema or at various festivals.
Easy, delicious and simple, without the burden of too much fat.
Try it!

work: 00h:20′

time: 01h:50′

very easy: 1/5