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🍰 Crispy Semolina Pudding with Sugar Syrup

739 kcal · 30 min · 4 servings

Crispy Semolina Pudding with Sugar Syrup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put water, 250 grams of sugar, the lemon zest, some lemon juice, and cinnamon into a small saucepan.
  2. 2. Boil the syrup until it becomes slightly thicker.
  3. 3. Remove the pan from the heat and let the syrup cool down.
  4. 4. Check the consistency by letting the syrup drip from a spoon.
  5. 5. If it flows down like a thread, it is ready.
  6. 6. Bring the milk to a boil in a pot.
  7. 7. Remove the pot from the heat.
  8. 8. Stir semolina and vanilla extract into the hot milk.
  9. 9. Let the semolina pudding cool down to lukewarm.
  10. 10. Whisk the eggs, 100 grams of sugar, and salt in a mixing bowl until frothy.
  11. 11. Fold the egg mixture into the lukewarm pudding in batches.
  12. 12. Line the baking dish with puff pastry.
  13. 13. Leave a border of the puff pastry hanging over the edge.
  14. 14. Spread some melted butter on the puff pastry.
  15. 15. Chop the walnut halves roughly.
  16. 16. Spread the chopped walnuts over the pastry.
  17. 17. Pour the pudding over the walnuts.
  18. 18. Cover the pudding with the remaining puff pastry.
  19. 19. Brush the surface of the puff pastry with the remaining melted butter.
  20. 20. Place the Galaktoboureko in the freezer for about 20 to 30 minutes.
  21. 21. Preheat the oven to 180 degrees Celsius conventional heat.
  22. 22. Cut the Galaktoboureko into diamonds.
  23. 23. Bake it in the preheated oven for about 30 minutes.
  24. 24. Remove the Galaktoboureko from the oven.
  25. 25. Pour the cooled sugar syrup over it while it is still warm.
  26. 26. Chop the pistachios.
  27. 27. Sprinkle the pistachios over the Galaktoboureko.
  28. 28. Serve the dessert warm or cold.
  29. 29. Store it covered in the refrigerator for several days.

Nutrition per serving