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Γαλακτομπούρεκο του Γιάννη

John's Galaktoboureko (Greek Milk Burek)


1 package KANAKI FILO Pastry
250 gr. melted butter

For the patisserie cream:
1 lt milk
100 gr. sugar
4 eggs
2 star anises
80 gr. corn flour
1 tbsp melted butter

For the syrup:
250 gr. sugar
250 ml water

For the whipped cream:
250 ml creme fraiche

Preparation - Steps

Preheat the oven at 180 °C , lay half the KANAKI Filo Pastry sheets and smear them with plenty of melted butter. Carve the sheets with a knife and bake in the oven. Repeat the same procedure in another baking pan. While baking the sheets, boil the water with the sugar to make the syrup. Prepare the cream: in a little saucepan, add 1 lt milk, 50 gr sugar and 2 star anises. In a bowl, add 50 gr sugar, the eggs and corn flour. Pour the eggs mixture into the saucepan, add a little melted butter and stir until it becomes creamy. Spread the cream into a baking pan and place it in the fridge. When the sheet is ready, take it out of the oven and pour the syrup over it.

Then, make the whipped cream:
in the blender, beat the creme fraiche into whipped cream and pour it in a bowl. Then, add the cream that you have cooled down in the fridge an beat it in low speed. Mix the whipped cream with the cream and stir slightly. Place the mixture in a pastry bag, add it onto the pastry sheets and cover with the remaining sheets.

A recipe entrusted to us by Giannis Apostolakis.

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