High Protein Galaktoboureko
Elevate your dessert game with this High Protein Galaktoboureko, a modern spin on the classic Greek treat that's as nourishing as it is indulgent. This creamy custard-filled pastry swaps traditional ingredients for a protein-packed upgrade, featuring whey protein powder, egg whites, and skim milk for a balanced yet decadent creation. Wrapped in golden, buttery phyllo dough and topped with a luscious honey syrup, this dessert boasts a light yet flavorful profile, with hints of vanilla, lemon zest, and warm cinnamon. Perfect for fitness enthusiasts and pastry lovers alike, this recipe delivers 12 servings of silky, sweet perfection in under 90 minutes. Enjoy as a post-workout dessert or an impressive dinner party finale!
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Recipe Information
Ingredients
- 10 sheets phyllo dough
- 100 grams unsalted butter
- 6 large egg whites
- 60 grams whey protein powder
- 500 milliliters skim milk
- 150 grams granulated sugar
- 30 grams cornstarch
- 5 milliliters vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon cinnamon powder
- 240 milliliters water
- 120 milliliters honey
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with some of the unsalted butter.
Melt the unsalted butter in a small saucepan over low heat and set aside.
In a medium-sized pot, combine skim milk, granulated sugar, and cornstarch. Place over medium heat and stir gently until the mixture begins to thicken.
Once thickened, remove the pot from the heat. Slowly whisk in the egg whites, whey protein powder, and vanilla extract until smooth. Add lemon zest and mix well.
Brush a sheet of phyllo dough lightly with melted butter and place it in the prepared baking dish. Repeat with half of the phyllo sheets, layering them evenly.
Pour the milk and protein mixture over the phyllo sheets in the dish and spread evenly.
Cover the milk and protein mixture with the remaining buttered phyllo sheets, stacking them neatly.
Score the top phyllo layers into serving-size squares with a sharp knife, being careful not to cut into the filling.
Bake in the preheated oven for 40-50 minutes, or until the phyllo is golden brown and crisp.
While the Galaktoboureko is baking, combine water and honey in a small saucepan over medium heat. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
Once baked, remove the Galaktoboureko from the oven and immediately pour the honey syrup evenly over it. Allow the dish to cool for at least 30 minutes to soak up the syrup fully.
Sprinkle with cinnamon powder before serving. Galaktoboureko is best enjoyed warm or at room temperature.
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 423.7 g | 154% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 279.3 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 969 mg | 75% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1761 mg | 37% | |
*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.
