Gluten-Free Galaktoboureko
Experience all the indulgent decadence of traditional Greek Galaktoboureko with a modern twist—this Gluten-Free Galaktoboureko is a masterpiece of creamy custard and flaky phyllo layers, specially crafted for gluten-sensitive food lovers. Featuring a velvety filling made from whole milk, eggs, and fine cornmeal infused with vanilla, this recipe achieves its signature texture without the use of wheat flour. Topped with perfectly crisp, golden gluten-free phyllo dough and drenched in a fragrant lemon-cinnamon syrup, each bite offers an irresistible balance of sweetness and spice. Easy to follow and baked to perfection, this gluten-free delight is perfect for family gatherings, festive occasions, or anyone looking to savor a slice of Greece guilt-free.
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Recipe Information
Ingredients
- 16 sheets Gluten-free phyllo dough
- 150 grams Unsalted butter, melted
- 1000 milliliters Whole milk
- 200 grams Granulated sugar
- 100 grams Fine cornmeal
- 1 tablespoon Vanilla extract
- 5 large Eggs
- 450 milliliters Water
- 400 grams Granulated sugar (for syrup)
- 1 whole Lemon
- 1 stick Cinnamon stick
Instructions
Preheat your oven to 180°C (350°F).
Begin by preparing the custard filling. In a large saucepan over medium heat, combine the milk and sugar, stirring occasionally until the sugar dissolves.
Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Continue cooking until the mixture thickens, around 5 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
In a separate bowl, whisk the eggs thoroughly. Slowly add some of the hot milk mixture into the eggs to temper them, then return the egg mixture back into the saucepan, stirring continuously.
Once the custard is smooth and thoroughly combined, let it cool to room temperature.
Grease a 9x13-inch baking pan with a little melted butter.
Place one gluten-free phyllo sheet in the pan, brushing it with melted butter. Repeat the process with seven more sheets, layering and buttering each one.
Pour the cooled custard over the buttered phyllo sheets, spreading it evenly.
Continue layering the remaining eight phyllo sheets on top of the custard, buttering each one as you go.
Lightly score the top layer of phyllo sheets to make serving easier once baked, but don't cut through to the bottom.
Bake the Galaktoboureko in the preheated oven for about 45-50 minutes, or until golden brown.
While the dessert is baking, prepare the syrup. In a saucepan over medium heat, combine the water, sugar, the juice of one lemon, the lemon peel, and the cinnamon stick.
Bring the mixture to a boil, then reduce the heat to a low simmer. Allow it to simmer for about 10 minutes until slightly thickened.
Once the Galaktoboureko is baked, remove it from the oven and let it cool slightly for about 5 minutes.
Carefully remove the lemon peel and cinnamon stick from the warm syrup, then slowly pour the syrup evenly over the baked pastry.
Allow the dessert to absorb the syrup and cool completely at room temperature before slicing and serving.
Nutrition Facts
Calories |
5766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.4 g | 252% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1381 mg | 460% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 930.3 g | 338% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 654.3 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 16.5 mcg | 82% | |
| Calcium | 1521 mg | 117% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2352 mg | 50% | |
*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.
