Galatopita - die đŹđˇ griechische Spezialität â¤ď¸
Es ist das orginal Rezept hier von Skopeles, welches ich von unserer Vermieterin in Englisch erhalten habe, nachdem sie uns mit dem Galatopita Ăźberrascht hat!
Mein Tipp fĂźr Dich:
Wer nicht englisch kann - einfach kopieren uns im google translator Ăźbersetzen lassen, das klappt wunderbar!
Materials
10 sheets of crust (Strudel- oder Filoteig)
1 tablespoon chopped butter for the cream
1 tablespoon full of butter for the sheets of crust
1 kg of milk
2 eggs
1 cup of tea with sugar
1 glass of wine (125 ml) with semolina (GrieĂ)
Here leave a small gap and add to fill 2 tablespoons of cornflour (Maismehl - Stärke)
1 vanilla
a little lemon zest
For the syrup
2 cups of tea with sugar
2.5 cups of tea with water
a little lemon juice
IMPLEMENTATION
First, beat the 2 eggs with the mixer until they become fluffy. Add the sugar and continue until the mixture turns white. In a saucepan pour the milk with the semolina and the cornflour. Add the beaten eggs with the sugar. On a medium heat, stir our ingredients constantly until they thicken. After removing from the heat, add the butter, vanilla and lemon zest.
In a small saucepan heat a tablespoon full of butter with a small cup of sunflower oil.
Place the 5 crust sheets to a baking tray, brushing the heated butter with the sunflower oil with a brush between the sheets.
Add the cream on top of the leaves and continue placing the remaining 5 sheets of crust on top of the cream in the same way.
Meanwhile, you have prepared the syrup in another pot. Put the water with the sugar on a high heat. When they start to boil, count 1 minute and take it off the heat, adding the lemon juice.
In a preheated oven at 200c on the upper and lower resistance, put the pan. In 40 minutes turn off the oven and remove the milk pie. To have got a nice color. Pour the cold syrup into the hot milk pie. Let it cool and cut it.
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Ich kann euch gar nicht sagen, wie fein der Milchpita, so wird er auch genannt, schmeckt! Unbedingt mal versuchen!
