Low Fat Galaktoboureko
Indulge in the rich, creamy flavors of a traditional Greek dessert with a guilt-free twist—this Low-Fat Galaktoboureko is a lighter version of the classic custard-filled pastry. Made with velvety low-fat milk, fragrant vanilla, and a hint of lemon zest, the semolina-based custard is decadently smooth yet lower in calories. Layers of crisp, golden phyllo pastry encase the filling, brushed delicately with melted low-fat butter for a flaky, satisfying crunch. A drizzle of aromatic honey-cinnamon syrup ties it all together, infusing each bite with sweetness and spice. Perfect for special occasions or as an everyday treat, this healthier take on Galaktoboureko offers all the traditional charm with reduced fat—proof that you can enjoy dessert and stay on track. Serve it warm or at room temperature to savor the golden layer of perfection!
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Recipe Information
Ingredients
- 750 ml low-fat milk
- 100 g semolina
- 150 g sugar
- 1 tsp vanilla extract
- 3 egg whites
- 1 egg
- 1 zest of one lemon
- 10 phyllo pastry sheets
- 90 g low-fat butter, melted
- 200 ml water
- 200 g sugar (for syrup)
- 2 tbsp honey
- 1 cinnamon stick
Instructions
Preheat your oven to 180°C (350°F). Grease a rectangular baking dish (approximately 23x33 cm) with a light coating of the melted low-fat butter.
In a saucepan, combine the low-fat milk, semolina, and 150g sugar over medium heat. Stir continuously until the mixture thickens, resembling custard, then remove from heat.
Add the vanilla extract and lemon zest to the custard mixture, stirring to combine. Allow it to cool for about 10 minutes.
In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites and the whole egg into the cooled custard mixture.
Lay a sheet of phyllo pastry in the prepared baking dish, brushing lightly with melted butter. Repeat with 4 more sheets, buttering between each layer.
Spread the custard evenly over the layered phyllo in the dish.
Top the custard with the remaining 5 phyllo sheets, continuing to brush each with melted butter.
Using a sharp knife, carefully score the top layers of phyllo into square or diamond shapes.
Bake in the preheated oven for about 40 minutes or until the top is golden brown and crisp.
While the galaktoboureko is baking, prepare the syrup: in a small saucepan, combine 200ml water, 200g sugar, honey, and cinnamon stick. Bring to a boil, then simmer for about 5 minutes. Remove from heat and let it cool slightly.
Once baked, pour the warm syrup evenly over the hot galaktoboureko. Allow it to sit at room temperature for at least 30 minutes to absorb the syrup.
Cut along the scored lines and serve. Enjoy your delicious low-fat Galaktoboureko!
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 607.7 g | 221% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 420.1 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 1045 mg | 80% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 479 mg | 10% | |
*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.
