Galotoboureko
Experience the rich, indulgent flavors of Greek cuisine with this Galotoboureko recipe, a showstopping dessert that combines silky semolina custard with layers of golden, flaky phyllo dough. Infused with the aromatic essence of vanilla, this baked masterpiece is elevated with a luscious honey-lemon syrup that soaks into every buttery layer for an irresistible sweetness. Perfect for special occasions or a sweet treat to dazzle family and friends, Galotoboureko is simple to prepare yet boasts an elegant balance of textures and flavors. Garnish with a touch of cinnamon for a fragrant finish and serve this custard-filled delight warm or at room temperature for a slice of Mediterranean heaven.
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Recipe Information
Ingredients
- 1 liter Whole milk
- 160 grams Fine semolina
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 150 grams Unsalted butter, melted
- 4 large Eggs
- 400 grams Phyllo dough sheets
- 250 milliliters Water (for syrup)
- 200 grams Granulated sugar (for syrup)
- 2 tablespoons Honey (for syrup)
- 1 tablespoon Lemon juice (for syrup)
- 1 strip Lemon peel (for syrup)
- 1 pinch Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with a little melted butter and set aside.
In a medium saucepan, heat the milk over medium heat until warm but not boiling. Gradually whisk in the semolina and 200 grams of sugar, stirring constantly to avoid lumps.
Cook the mixture over medium heat for 8-10 minutes until thickened, then remove from heat.
Whisk the eggs in a small bowl, then temper them by gradually adding a few spoonfuls of the hot semolina mixture while whisking to avoid scrambling the eggs.
Add the tempered eggs back into the saucepan and mix well. Stir in the vanilla extract and 50 grams of the melted butter. Set the custard aside to cool slightly.
Place one sheet of phyllo dough into the greased baking dish, letting the ends hang over the sides. Brush it generously with melted butter. Repeat with 8-10 more sheets, buttering each one.
Pour the custard evenly over the phyllo layers. Fold the overhanging phyllo over the custard. Then layer another 8-10 phyllo sheets on top, buttering each one.
Using a sharp knife, score the top layer of the phyllo into diamond or square shapes to make cutting easier after baking.
Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crisp.
While the galotoboureko is baking, make the syrup. In a saucepan, combine 250 milliliters of water, 200 grams of sugar, honey, lemon juice, and the strip of lemon peel. Bring to a boil, then reduce to a simmer for 8-10 minutes. Remove the lemon peel and set the syrup aside to cool slightly.
Once the galotoboureko is out of the oven, slowly pour the warm syrup over the entire dish, ensuring it is evenly distributed. Allow the syrup to soak in before serving.
Serve warm or at room temperature, optionally dusted with a pinch of ground cinnamon.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 40.5 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 112 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 191 mg | 4% | |
*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.
