Dairy-Free Galaktoboureko
Experience the rich and indulgent flavors of Greek cuisine with this **Dairy-Free Galaktoboureko**, a clever twist on the classic custard-filled dessert. This vegan-friendly version features a luscious almond milk and semolina pudding delicately spiced with vanilla and lemon zest, nestled between layers of crisp, golden phyllo pastry brushed with olive or coconut oil. The crowning touch is a fragrant citrus syrup infused with lemon, orange, and a hint of cinnamon, which soaks into the pastry for an irresistibly sticky-sweet finish. Perfect for those avoiding dairy, this dessert is a celebration of texture and flavor, making it a show-stopping centerpiece for your next gathering or a delightful treat to savor at home. Prepare to impress your guests with this light yet satisfying dairy-free dessert rooted in Mediterranean tradition!
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Recipe Information
Ingredients
- 12 sheets phyllo pastry
- 125 ml olive oil or coconut oil, melted
- 1000 ml almond milk
- 125 g fine semolina
- 150 g granulated sugar
- 1 tsp vanilla extract
- 30 g cornstarch
- 60 ml water
- 60 ml egg substitute (such as flax egg)
- 1 tsp lemon zest
- 1 cinnamon stick
- 250 ml water
- 200 g granulated sugar
- 1 tbsp lemon juice
- 1 tsp orange zest
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with some of the melted olive or coconut oil.
In a medium saucepan, bring 1000 ml of almond milk to a gentle simmer over medium heat.
Gradually stir in the semolina and 150 g of granulated sugar, whisking constantly until the mixture thickens, about 5-6 minutes.
Remove from heat and stir in vanilla extract, cornstarch mixed with 60 ml water, egg substitute, and lemon zest until smooth. Set the custard aside to cool slightly.
Place the first sheet of phyllo pastry in the prepared baking dish. Brush lightly with melted oil. Repeat with six more sheets, brushing each with oil.
Spread the semolina custard evenly over the phyllo layers.
Cover the custard with the remaining sheets of phyllo, brushing each with oil, and tuck in the edges to seal the filling.
Using a sharp knife, score the top layers in a diamond or square pattern.
Bake in the preheated oven until golden-brown, approximately 45-50 minutes.
While the pastry bakes, prepare the syrup. In a small saucepan, combine 250 ml water, 200 g granulated sugar, lemon juice, orange zest, and cinnamon stick. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes.
Remove the cinnamon stick and let the syrup cool until the pastry is done.
Once the Galaktoboureko is done baking, immediately pour the cooled syrup evenly over the hot pastry.
Allow the dessert to cool completely to room temperature before serving, ensuring the syrup is fully absorbed.
Nutrition Facts
Calories |
3900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 600.6 g | 218% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 351.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 2046 mg | 157% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
