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The galatoboureko recipe - the greek sweet

This galatoboureko recipe compines milk with sweet taste Materials 1 / 4 kilo of leaves crust 4 cups fresh milk 1 / 3 cup semolina ( half and half coarse meal) 2 tablespoons sheep butter, 100 grams butter type vitam bars, fused to the leaf 3 / 4 cup sugar 4 vanilla scrap from lemon (in our party even customary to add lemon juice instead of orange scrap) minimum salt 3 whole eggs and 2 weft For the syrup 3 cups water 3 cups sugar (if you have 2-3 tablespoons glucose) (7-8 minutes in the syrup is in the thick) How to Prepare Hit the blender whole eggs with sugar well, add the vanilla, lemon and scrap the minimum salt. Heat milk in a saucepan. Take some hot milk with a ladle and add to bowl to hit the other materials and mix well. Add a little of the meal and then another scoop milk and mix. Milk keep warm on low heat (not hot). Of material empty bowl in saucepan with the milk and stirring the fire in strengthening 2/misi (in our kitchen is the strongest 3). Mix until clot. Add butter and mix. The porridge is thick like rice pudding, do not expect to be tight, you do not need, coagulates in the firing. Butter the pan and a knuckle-a 5 sheets, each brush with the butter salve type vitam bars, melted. The spread so as to protrude out of 4 sides. Add the puree and means turning the edges of the panels protrude inwards of pan to prevent shedding. After simple but in butter 5 leaves on the cover and inside pan. The slight draw together. Bake in moderate oven pre-warmed (180) for 50-60 minutes to become red sheet if red earlier put a foil on top. Remove when they become red and restore sheets. (For what it is to be done in Pyrex to be able to lift a little and check). When cool, well we add the syrop.

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