Σχόλια σε: Γαλατόπιτα της Λούλας https://www.aglaiakremezi.com/el/galatopita-milk-pie/ Editorial, Recipes and more Thu, 05 Aug 2021 14:16:22 +0000 hourly 1 Από: aglaia https://www.aglaiakremezi.com/el/galatopita-milk-pie/#comment-3517 Wed, 10 Feb 2016 16:48:57 +0000 https://www.aglaiakremezi.com/?p=552#comment-3517 I appreciate the good words, Tom!
This kind of semolina ‘pudding’ is what people made for ages, ever since they ground wheat in the stone, hand-operated mill in the homes. The older, ‘refined’ corn starch versions came much later here.

]]> Από: Tom Williams https://www.aglaiakremezi.com/el/galatopita-milk-pie/#comment-3514 Wed, 10 Feb 2016 15:12:49 +0000 https://www.aglaiakremezi.com/?p=552#comment-3514 Without a doubt, the semolina custard is one of the best pastry creams that I have found. Just sweet enough, with a pudding-like texture that is significantly different from flour- or cornstarch-thickened creams, I find it perfect to use chilled (after making) as well as a cream that retains its integrity when baked again in tarts. The cinnamon flavor is perfumed and heady and can be varied by the variety of cinnamon/cassia that is used, as well as substituted with citrus peal, vanilla, nut extracts or even chocolate.

Thanks, Aglaia! This is my “go-to” cream now instead of the clunky pastry creams which always leave me wanting for something deeper without cloying richness.

]]>