The Happy Turtle

Last week-end we spent time with friends near the sea.

As it was the last Sunday before Lent and we let go of dairy to fast for Easter, I had bought all the ingredients to make a sweet pastry that my mother used to make traditionally on this day, the famous galaktompoureko. A fyllo and crème patissière sweet, that I love, and quite honnestly, every Greek loves! But being tight on time, I decided at the last minute to take the ingredients with me, and make the said pastry on the spot. And it was so much more fun! I spent the first day sleeping and resting and eating lightly, then on Sunday morning I woke up refreshed and got in the kitchen, while my host was still asleep. The children, her three, and my youngest, began realising that something was happening in the kitchen and they began coming in and checking. I was so happy and serene, that I made it in no time at all! 

And how gratifying to see them all coming to ask for firsts before lunch, and seconds and thirds! I even left my trays on the house, for the next bunch! 

Here is the recipe I use:

ingredients 

For the syrup

• 400 gr. sugar
• 200 gr. water
• the juice of 1 lemon
• the gridding of one orange

How to 

Mix the milk, eggs, semolina, sugar and vanilla in a big pot and put it on medium heat fire. Whisk continuously (this is SO important!) until mix is unified and starts boiling. That should be about 10 min. Let the cream cool.

Pre-heat the oven to 180-200 C

Butter well your tray(s) Add 4 fyllo leaves, buttering each one of them, and cover with the rest, as in my photo above. With a sharp knife pre-cut the galaktompoureko, but don;t go deep to the bottom. 

Put your tray (s) at two levels above bottom and let it bake for 45 mins. checking occasionally to see the colour of the top. When it gets caramel brown you may want to cover it with foil. 

Let it cool.

Prepare the syrup, by boiling the water and sugar. Let it boil for for 3-4 mins.

Add lemon and orange grind. 

Once you feel the galaktompoureko cooling, add the hot syrup and let it rest. 

Serve and enjoy!

xoxo

Rena