This recipe creates a delightful dessert with flaky puff pastry layers filled with a creamy custard, reminiscent of the traditional Greek dessert Galaktoboureko, but with a simplified approach using readily available puff pastry. It’s a sweet and satisfying treat perfect for any occasion.
Ingredients:
- 1 package (about 17 ounces) puff pastry, thawed
- 4 cups milk (whole or 2%)
- 1 cup granulated sugar
- 1/2 cup semolina flour
- 1/4 cup cornstarch
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- Powdered sugar for dusting
Instructions:
- Prepare the Custard: In a medium saucepan, heat the milk over medium heat until it’s just about to simmer.
- Whisk Dry Ingredients: In a separate bowl, whisk together the sugar, semolina flour, and cornstarch.
- Temper Eggs: In a large bowl, whisk the eggs. Gradually add a few tablespoons of the hot milk to the eggs, whisking continuously to temper them.
- Combine Milk and Egg Mixture: Pour the tempered egg mixture into the saucepan with the hot milk. Whisk continuously until the mixture thickens and comes to a simmer.
- Cook the Custard: Reduce the heat to low and cook for another 2-3 minutes, stirring constantly, until the custard is thick and smooth. Remove from heat and stir in the vanilla extract.
- Prepare Puff Pastry: Preheat oven to 375°F (190°C). Unfold the thawed puff pastry sheets. If using two sheets, layer them on top of each other and roll them out slightly to create a larger rectangle. Cut the pastry into two equal halves.
- Assemble the Dessert: Place one half of the puff pastry in a greased baking dish (about 9×13 inches). Pour the warm custard over the pastry, spreading it evenly.
- Top with Remaining Pastry: Place the remaining half of the puff pastry over the custard layer. Brush the top with the melted butter.
- Bake: Bake for 30-40 minutes, or until the puff pastry is golden brown and the custard is set.
- Cool and Serve: Let the dessert cool slightly before dusting with powdered sugar. Cut into slices and serve warm or at room temperature.
Tips and Notes:
- Puff Pastry Handling: Work with the puff pastry while it’s still cold for best results.
- Custard Consistency: If the custard is too thick, you can add a little more milk to thin it out.
- Flavor Variations: You can add lemon zest or orange zest to the custard for a citrusy flavor.
- Syrup Option: For a more traditional Galaktoboureko experience, you can pour a simple syrup over the baked dessert while it’s still warm.
- Storage: Store any leftover dessert in the refrigerator for up to 3 days. Reheat gently before serving.