Galaktompoureko recipe : the king of sweets
One of the most difficult things in cooking is to make sweetst as you need to be precise and exact on the ingredients that you put.
Couple of years ago I was leaving in a different house with a Greek girl in Acton Town, on west London. I was really lucky because whenever I begged my flatmate –her name was Sofia- she always made me one of her specialties, Galaktompoureko.
Galaktompoureko is a Greek desert that is quite famous in my country. In Greece and Cyprus they used to say that you are not a worthy housewife if you dont know how to make galaktompoureko and baklava. So i guess i am now a worthy housewife… hmmmm…. (something is wrong over here…) anyway…
My mother used to do it a lot and personally I like it a lot when it’s cold. I wanted to make it for a looong long time but never had the courage or time to even try it. Nevertheless, after a lot of waiting the time had come for one proper Galaktompoureko. I asked from Sofia this time, her recipe and… here we go
For the syrup:
- 250ml water
- 50gr glucose
- 500gr sugar
- Peel from one lemon
Initiate Operation Galaktompoureko
Some prefer to eat it hot, personally I prefer to put it in the fridge after its cooled down and leave it there for 1 hour. Up to you..