Greek Galaktoboureko
Delight your taste buds with Greek Galaktoboureko, a luxurious dessert that embodies the essence of traditional Mediterranean flavors. This classic Greek pastry features a velvety semolina custard infused with vanilla, nestled between layers of buttery, flaky phyllo dough. The crowning touch? A luscious cinnamon-infused syrup that soaks into every layer, adding just the right amount of sweetness and zing from a hint of lemon. Perfectly golden and irresistibly aromatic, this show-stopping dessert is surprisingly easy to make at home. Whether you're serving it at a festive gathering or indulging in a quiet moment of bliss, Greek Galaktoboureko is sure to impress with its rich texture, vibrant flavors, and timeless appeal.
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Recipe Information
Ingredients
- 1 liters Milk
- 160 grams Semolina
- 200 grams Granulated sugar
- 4 large Eggs
- 120 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 300 grams Phyllo dough
- 200 milliliters Water
- 250 grams Sugar (for syrup)
- 1 tablespoon Lemon juice
- 1 piece Cinnamon stick
Instructions
Preheat the oven to 180°C (350°F). Grease a 9x13-inch baking dish with butter.
In a pot over medium heat, warm the milk until it begins to steam but does not boil. Gradually whisk in the semolina and sugar until smooth and thickened, about 5-7 minutes.
Remove the pot from heat. Whisk in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in 60 grams of melted butter and the vanilla extract. Set the custard aside to cool to room temperature.
Melt the remaining butter and use it to brush each sheet of phyllo dough as you layer them in the baking dish. Lay half of the phyllo sheets, overlapping the edges and brushing butter between each layer.
Spread the cooled custard evenly over the phyllo layers. Then layer the remaining phyllo sheets on top, continuing to brush butter between each layer. Tuck any excess phyllo into the sides of the dish for a neat finish.
Using a sharp knife, score the top layers of phyllo into square or diamond-shaped portions, being careful not to cut all the way through to the custard layer.
Bake the Galaktoboureko in the preheated oven for 45-50 minutes, or until the phyllo is golden and crisp.
While the pie bakes, prepare the syrup. In a saucepan over medium heat, combine the water, sugar (for syrup), lemon juice, and cinnamon stick. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from heat and cool slightly.
Once the Galaktoboureko is out of the oven, immediately pour the warm syrup evenly over the entire dessert. Allow it to soak in as the dessert cools, about 1 hour.
Slice the Galaktoboureko along the scored lines and serve at room temperature. Enjoy!
Nutrition Facts
Calories |
4884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1102 mg | 368% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 782.3 g | 284% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 502.3 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 1496 mg | 115% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2463 mg | 52% | |
*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.
