Galaktoboureko - Grčka mlečna pita / Galaktoboureko - Greek Milk Pie

Jedna od omiljenih poslastica u mojoj kući. Ukoliko ne volite cimet, možete ga zameniti limunom ili pomorandžom...

Galaktoboureko - Grčka mlečna pita
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Potrebno:
za sirup:

• 250gr šećera
• 150ml vode
• 1/2 kašičice cimeta ili kora limuna ili pomorandže

za fil:

• 4 žumanca
• 2 jaja
• 250gr šećera
• 85gr griza
• 2 pune kašike gustina
• 1300ml mleka
• vanila
• 50gr maslaca

i još:

• 12 kora za pitu
• oko 100gr istopljenog maslaca

Priprema:

Prvo skuvati sirup. Pomešati u šerpi šećer i vodu, staviti na vatru, promešati da se šećer istopi i kada proključa, smanjiti vatru na srednje jaku i kuvati sirup 5'. Skloniti sa vatre,dodati cimet i ohladiti. 

Za fil, staviti oko 1200ml mleka da proključa. Za to vreme, umutiti žumanca, jaja, šećer, griz, gustin i ostatak mleka, pa polako sipati u ključalo mleko. Na srednjoj vatri kuvati oko 5' da se fil zgusne neprestano mešajući. Skloniti sa vatre i dodati vanilu i maslac. Promešati i ostaviti da se malo prohladi.

Zagrejati rernu na 180C. Podmazati pleh dimenzija 30x23cm ili neki slični. Kore iseći tako da budu malo veće od pleha.

Ređati 6 kora jednu na drugu između premazane maslacem. Poređati ih u pleh, sipati fil, pa ponoviti sa preostalih 6 kora (premazane maslacem). Zadnu koru premazati maslacem. Gornje kore iseći oštrim nožem na kocke. Poprskati pitu vrućom vodom i peći da lepo porumeni.

Pečenu pitu preliti ohlađenim sirupom i ostaviti da se ohladi pre služenja.

Galaktoboureko / Greek Milk Pie

Ingredients:

for the syrup:

• 250gr sugar
• 150ml water
• 1/2 tsp cinnamon, or orange or lemon zest

for the cream:

• 4 egg yolks
• 2 eggs
• 250gr sugar
• 85 gr semolina
• 2 spoonfuls cornstarch
• 1300ml milk
• vanilla
• 50gr butter

and:

• 12 sheets of phyllo pastry
• about 100gr melted butter

Directions:

First, make the syrup. In a saucepan, combine sugar and water and stir until sugar dissolves. Bring to boil, lower the temperature to middle high and cook the syrup for 5'. Remove form the heat, add the cinnamon and cool.

For the cream, in a  large pot pour 1200ml of milk and bring to a boil. In a bowl, whisk the egg yolks, eggs, sugar, semolina, cornstarch and the rest of the milk. Pour this mixture in a hot milk in a steady stream whisking constantly. Cook the cream for 5' or until it thickens. Remove from the heat and add the butter and vanilla. Mix and let cool slightly.

Preheat the oven to 180C. Grease a 30x23cm baking pan. Cut the sheets of pastry so they are slightly larger than the pan. Stack a pile of 6 sheets, each one well butter it. Put them in the pan, pour the cream and repeat with another sheets. Butter well the last one sheet. Cut the upper stack of phyllo sheets in squares. Sprinkle with warm water and bake in the preheated oven until golden brown. Remove the pie from the oven and pour the syrup over it. Cool completely before serving.