Galaktoboureko
Indulge in the irresistible elegance of Galaktoboureko, a classic Greek dessert that combines rich, creamy semolina custard and crisp, buttery layers of phyllo pastry. This show-stopping treat is crowned with a luscious homemade syrup infused with lemon zest and a hint of cinnamon, adding a delightful tang and warmth to every bite. The custard, made with fresh milk, eggs, and vanilla, is encased between delicate sheets of phyllo, creating a dessert that's both flaky and velvety. Perfect for gatherings or special occasions, Galaktoboureko is an impressive centerpiece that promises a symphony of textures and flavors. Whether served warm or chilled, each slice is a celebration of Greek culinary tradition that’s sure to dazzle your guests. Keywords: Greek dessert, Galaktoboureko recipe, semolina custard, phyllo pastry, syrup-infused dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 ml Milk
- 200 grams Granulated Sugar
- 160 grams Semolina
- 120 grams Unsalted Butter
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- 12 sheets Phyllo Pastry Sheets
- 240 ml Water
- 1 tablespoon Lemon Juice
- 1 stick Cinnamon Stick
- 1 whole Zest of Lemon
Instructions
Preheat your oven to 180°C (350°F).
In a medium saucepan, heat the milk over medium heat until it begins to steam but not boil. Stir occasionally to prevent it from scorching.
Whisk in the semolina and 150 grams of sugar into the milk, stirring constantly until the mixture thickens and smoothens.
Remove the saucepan from the heat and stir in 80 grams of butter until melted and fully incorporated.
In a separate bowl, beat the eggs and vanilla extract. Gradually stir some of the hot semolina mixture into the eggs to temper them.
Pour the egg mixture back into the saucepan with the remaining semolina mixture and mix thoroughly.
Melt the remaining 40 grams of butter in a small saucepan over low heat.
Brush a baking dish (approximately 33x23 cm) with melted butter. Place a sheet of phyllo into the dish, allowing it to overhang the sides, and brush with melted butter.
Continue layering half of the phyllo sheets, brushing each with butter before adding another sheet.
Pour the custard over the phyllo sheets in the baking dish and spread evenly.
Fold the overhanging phyllo sheets over the custard, then add the remaining sheets on top, brushing each with butter.
Score the top of the pastry into square or diamond shapes with a sharp knife.
Bake in the preheated oven for 45-50 minutes, or until golden brown.
While the dessert is baking, prepare the syrup: In a saucepan, combine the remaining 50 grams of sugar, water, lemon juice, cinnamon stick, and lemon zest.
Bring the syrup mixture to a boil, then reduce heat and simmer for 8-10 minutes. Allow to cool once thickened slightly.
Once the galaktoboureko is baked, remove from the oven and pour the syrup evenly over the hot pastry.
Allow the dessert to cool completely before slicing and serving.
Nutrition Facts
Calories |
3664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1102 mg | 368% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 505.0 g | 184% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 252.8 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 1509 mg | 116% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2260 mg | 48% | |
*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.
