Sorry Mom! Galactobouriko a Different Way
April 8 was Greek Easter, and as always, I bring a family recipe to the celebration. We had a small gathering this year so I decided to make Galactobouriko in a pie dish instead of the usual extra large roasting pan that I make so that there’s plenty for guests to take home. Glactobouriko is a lesser known Greek dessert comprised of custard baked between sheets of filo. Once baked syrup is poured into the pan so that the entire dessert is tender and sweet. The name loosely translates into milk (gala) and butter (voutyro).
Before I went to the store to pick up the filo, I neglected to check to see if I had all the other ingredients, so you can imagine my surprise when I realized that I had neither cream of rice or tapioca to use to thicken the custard. This was as shocking as the day I realized I was out of garlic in my kitchen! My mother’s recipe calls for both in specific amounts and I ALWAYS have it on hand. Mom never liked thickening Galactobouriko with flour or corn starch, she felt like that was cheating. But I was in the middle of the recipe and couldn’t run to the store. I dug out the box of cornstarch.
Since I had already broken with tradition by using the cornstarch, I decided to experiment by spreading orange marmalade between one of the layers of filo. Without the cream of rice or tapioca the filling tasted extra sweet so I decided to forgo the soaking syrup and liberally dust the Galactobouriko with cinnamon sugar and a drizzle of honey.
After a lifetime of thinking my mom’s Galactobouriko is the best ever I have to say, I like this version better! Sorry Mom, no one is more shocked than me! The texture is more eggy, the orange marmalade gives a nice punch of flavor to a delicate dessert, and the cinnamon and honey add a spicy touch of sweet, perfect with a cup of coffee, or for dessert for something different for breakfast.
Mom’s original Galactobouriko recipe will appear in my book of family recipes, but until then, you can make this version and wow your friends with something that looks complicated, but isn’t.
Of course no gathering is complete without Greek cookies, there’s a pan of Kalouria cooling next to the Galactobouriko on my stove.
Dorothy’s Galactobouriko Recipe
Ingredients
1/2 C corn starch
1 C sugar
1 quart milk
3 eggs beaten
2 t vanilla
2 oz. (1/2 cube) butter, melted
8 sheets filo
1/4 C orange marmalade
2 T cinnamon sugar
2 T honey
Directions
Heat oven to 375°
Combine cornstarch and sugar in a Dutch oven, whisk to combine.
Add 1C of milk to the cornstarch sugar mixture and whisk until smooth. Gradually add the rest of the milk.
Place pot over a medium high heat and cook, stirring constantly until the mixture thickens and begins to boil.
Remove from the heat, and temper the beaten eggs by whisking several ladles of the hot milk mixture into the beaten eggs, and then slowly stir the tempered egg mixture into the pot with the remaining pudding. Stir to thoroughly incorporate the eggs into the pudding, add the vanilla, and set aside.
Bruch a 9-inch pie plate with some of the melted butter.
Lay a piece of filo on the work surface and brush with melted butter. Lay another sheet crosswise on top of the first sheet and brush it with melted butter. Continue to crisscross and layer with butter until you have 4 sheets. Gently spread the fourth sheet with orange marmalade in a 4-inch circle in the middle of the filo.
Continue to criss cross and layer the remaining filo. Gently pick up the filo and press it into the buttered pie plate.
Spoon the pudding into the filo lined pie plate and fold the filo over the filling. Brush the top layer of filo with amy remaining butter. Sprinkle with cinnamon sugar and place the Galactobouriko on a rack in the middle of the preheated oven and bake 25-35 minutes or until the filo is golden brown.
Remove from the oven and drizzle with honey, cool completely before serving.
Serves 8
I think Galactobouriko is best eaten within 3 days of baking. You can serve it room temperature the day it’s made, or refrigerate it over night. Chilling it makes the custard more firm.
