Thursday, September 1, 2011

Rose Water Kadaifi Galaktoboureko with Blackberries: Γαλακτομπούρεκο με κανταΐφι, ροδόνερο kai βατόμουρα


Galaktoboureko. Aka custard pie. Aka one of my most favorite all time desserts. It's been awhile since I last made galaktoboureko for my little brother's rehearsal dinner. I have been missing Greece this summer - seeing my friends and families mobile uploads of fabulous blue waters and frappes has brought on tons of nostalgia. I should be there. Instead, I made galaktoboureko - but on a whim without the essential farina used to stabilize the custard. I improvised.

For quite some time I've been wanting to make a rose water galaktoboureko, and it just so happened I was throwing what turned out to be a floral dinner party. My friend, Jamie, picked some wild blackberries which were added to the baking custard, salvaging several for on top. The part about not having farina or semolina flour? No problem - I used cornstarch and a little spelt flour and the custard formed perfectly. 

 



Putting ice cream on galaktoboureko? This is getting a little racy, but I've had it served like this before in the restaurant environment, so why not at my house too? The custard was still warm from the oven, melting the cream over custard. Milk on milk, baby!


Of course, any berries would work. In Oregon, the August default berries are blackberries. I would like to see this with raspberries or strawberries. Also, since the main ingredients are milk and eggs, I would go for the highest quality available to ensure a delicious final product. 


Rose Water Kadaifi Galaktoboureko with Berries

6 cups organic whole milk
5 organic eggs
1 cup sugar
1 vanilla bean, scrapped
1/4 cup rose water
1/3 cup corn starch
1/3 cup spelt flour
1/2 cup - 1 cup fresh berries
1/2 package kadaifi phyllo dough, defrosted
1/3 cup melted butter

For the syrup

1 cup water
2 cups sugar
1/4 cup loose dried rose petals
1/4 cup rose water (may need less depending on strength of your rose water)

  • In a large pot combine milk, eggs, and sugar on medium high heat - stirring frequently with a whisk so no clumps form. Once warmed, add corn starch and flour and continue whisking for another 5-10 minutes. Add vanilla beans and rose water. Set aside to cool.
  • Preheat oven to 375 degrees.
  • In a baking vessel, dot with melted butter then spread half of kadaifi to cover the bottom. Dot with more butter. Pour custard on top. Sprinkle remaining kadaifi over custard, followed by fruit and rest of butter. Bake for about 45 minutes or until custard is set and the top is golden brown.
  • Meanwhile, prepare the syrup: In a medium size pot, boil sugar and water for a few minutes. Add rose petals and let the syrup simmer for 10 minutes. At the end of 10 minutes add the rose water.
  • Poke some holes in the custard with a fork or sharp knife so it can absorb the syrup. Pour syrup over galaktoboureko. Serve with ice cream and more fresh berries.

16 comments:

The Wind Attack said...

IS THERE ANY LEFT?!?! I might need to fly to portland right now for a slice of this.

JustinM said...

It's pretty rare that I come across a food word that I don't recognize at all, but that's a new one for me.

Elizabeth's sister is working in Portland for the next three months... we gotta plan a road trip to see her. It's been three years since I've been there, easily the longest stretch of my adult life.

Elra's cooking and baking said...

Super super super like :) I am going to try to make this. Thanks for the recipe Anna!

Eri said...

It is PERFECT Anna!
I am so going to make it and put your link on my pictures. Maybe i'll just translate it.. Are you ok with that?
Kisses!

Anna A. said...

Andy - I polished off the last piece for breakfast, where's the leer when you need it? Come back to pdx again soon and we can make it together.

Justin - I'm glad I could expand your horizons, then! Very cool your planning to visit - let's email and meet up for sure. There will be plenty of beer tasting to do, coercing you to make pulled chicken sammies, etc.

Elra - I hope you make and make it prettier than mine! If I had more time I would have made pistachio gelato to serve with it.

Eri - By all means Eri! Thanks so much.

Helen said...

Be still my heart! What are you doing to me Anna :) This looks incredible...rose water, blackberries, kadaifi...yum! It is dangerous for me to have something like this around the house. I have no stop button. I'm likely to eat the entire thing in 2 days. Definitely a dessert to keep on the back burner for when I have guests over.

Peter G @ Souvlaki For The Soul said...

I adore your versions of galaktoboureko Anna..that's two you've presented now that I mUST make. So creative! Bravo sou!

Lenia said...

Well,I am really impressed by your version of this traditional sweet!Very creative of you,honey!Kisses from Greece!!!

Esi said...

I love your twists on traditional Greek desserts.

Nastassia (Let Me Eat Cake) said...

wow this is a SERIOUS dessert! looks incredible esp with the ice cream on top :)

Anna A. said...

Helen - A dessert poet as well, art thou. Gotta love that rose water. There must be a way to make galaktoboureko breakfast approved so it could unquestionably be consumed 2x a day, at least.

Peter - You better up one me!

Lenia - Thank you, fillakia.

Esi - Gotta mix it up, you know.

Natassia - It will be hard not eating galaktoboureko without ice cream from now on.

mia xara said...

Anna,you've struck a very sensitive chord...I absolutely ADORE galaktoboureko and this is such an interesting twist!!!I could devour the whole pan before one blinked..lol..Thanks for posting,a MUST MAKE recipe!!XO

Anna A. said...

mia xara - Gosh I want to make more now. Galaktoboureko is the BEST!!!

JW said...

yay! We ate all the leftovers too! Can't wait for more!

Mediterranean kiwi said...

beautiful work - you've added some new twists to kadaifi to make it even more appealing - and i always have mine with a scopp of icecream!

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