Maple Syrup Holiday Gifts
Oprah's Collection Maple Syrup Gift Box - Holiday Gifts
A Tasty Recipe for You
(Galaktobuerko with Rum Barrel Aged Maple)
- 3 cups milk
- ½ cup semolina flour
- 2 Tbsp cornstarch
- ½ cup white sugar
- Pinch of salt
- 3 eggs
- ¼ cup white sugar
- 1 tsp vanilla
- 1 package Phyllo dough
- 3 tbsp butter, melted
- ¼ – ½ cup Runamok Rum Barrel-Aged Maple Syrup (Cinnamon+Vanilla, Jasmine Flower, or Cardamom Infused would also be delicious)
Preheat oven to 350
In a medium sized saucepan, bring milk to a boil then turn off heat. In a smaller bowl, whisk together semolina flour, cornstarch and sugar. Add semolina mixture to hot milk, return the heat and stir until thick. Remove from the stove and set aside.
In a separate bowl, combine eggs, ¼ cup of sugar and vanilla. Beat with electric mixer or whisk vigorously until light and frothy. Add egg mixture to semolina and milk and blend.
Select the pans you would like to use. There will be enough ingredients for at least one 8” x 8” pan or several smaller dishes, should you choose individual portions. Start by brushing the bottom of the pan or pans with melted butter. Remove the phyllo dough from its packaging and cut it to fit the size of the pan. Place your first layer of phyllo and brush the top with melted butter. Repeat five more times. Pour the custard onto the layers of phyllo. If using several dishes, portion accordingly. Place another 7 layers of phyllo on top of the custard, making sure to brush each layer with butter.
Place in the oven and bake for 20 – 30 minutes. Smaller pans will cook faster.
Remove from the oven and pour some Rum Barrel-Aged Maple Syrup over the top of the pastry, letting it run down the sides. How much you pour will depend upon how sweet you want the pastry and the size of the pan. Start judiciously, you can always pour extra upon serving.
Runamok Maple produces infused, smoked and barrel-aged maple syrup along with our pure maple, which we call, Sugarmaker’s Cut. We love pure maple syrup but have discovered that the potential for taking it in new directions is limitless. Maple marries exceptionally well with a variety of flavors. Some of them are tried and true like cinnamon and vanilla and some are unexpectedly out of this world, like our original Makrut lime-leaf. And our barrel-aged syrups have taken this North American treasure to a whole other level.
We are constantly working on new recipes to highlight the unique flavors in our syrups, and have gathered them here, on our website, for you to try. We hope you will explore it for ideas as well as information about our operation.
You can also follow us on Facebook and Instagram.
Best, Eric and Laura Sorkin