No Easter feast would be complete without something sweet. Southgate’s latest addition ENA Greek Street Food is priming the spit for a Greek Easter to remember on Sunday 16 April. Head Chef Stavros Kamanis has agreed to reveal his recipe for the traditional Greek Easter dessert Galaktoboureko, a special Easter treat for Southgate customers.
This decadent sweet milk custard dessert drizzled with orange syrup is sure to impress even your most discerning guests.
Galaktoboureko – Traditional Greek Easter Dessert Recipe by ENA’s Head Chef Stavros Kamanis
12 inch square baking tray
8 whole eggs
500g caster sugar
230g plain semolina (fine)
1 vanilla bean
Rind of ½ an orange
2l full cream milk
1 packet of filo pastry
125g unsalted melted butter
2 cups cold water
1 cup caster sugar
1 cinnamon stick
Pinch of saffron
Preheat the oven to 170 degrees.
Beat the eggs with 500g caster sugar, semolina and vanilla bean.
At the same time, soak the orange with 1 tablespoon of caster sugar (this releases the aroma from the orange). Mix all of the ingredients together. At the same time heat the 2l of full cream milk. When the milk rises add the mixture and whisk. Meanwhile, turn the heat down low and keep whisking until it becomes a creamy custard.
Butter the baking tray. You will need 6 layers of filo for the base and each sheet has to be brushed with butter.
Pour the mixture into the tray.
You will need 8 sheets of filo pastry and when you layer each sheet you will need to brush with butter individually. If the filo pastry hangs over the tray you will need to trim the filo to fit.
Slice into 12 portions of equal size. Score the filo but do not cut into the custard.
Put it into the oven at 170 degrees for 20 – 25 minutes.
When it is golden brown take it out of the over and let it cool.
Once cool, slice into the filo and cut through the custard to give you 12 portions.
Boil all of the ingredients for the syrup for 30 minutes on medium heat and let them cool down.
Pour over the cake when it has been sliced.