Low Sodium Galaktoboureko
Indulge in the creamy, crispy perfection of Low Sodium Galaktoboureko—a heart-healthier twist on the classic Greek dessert! This recipe features velvety semolina custard infused with low-sodium milk, the bright citrus notes of lemon zest, and a hint of vanilla, all nestled between layers of golden, buttery phyllo dough. Instead of the traditional sugary syrup, a fragrant honey-based syrup enriched with cinnamon and lemon juice adds a naturally sweet finish. With just the right balance of indulgence and mindful ingredient choices, this delightful dessert is perfect for those looking to reduce sodium intake without sacrificing flavor. Serve it warm or at room temperature for a dessert that is sure to impress! Keywords: low sodium dessert, Galaktoboureko, Greek desserts, semolina custard, honey syrup, healthy baking recipes.
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Recipe Information
Ingredients
- 1 package Phyllo dough (about 15 sheets)
- 100 grams Unsalted butter, melted
- 120 grams Semolina flour
- 1 liters Low-sodium milk
- 200 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 from 1 lemon Lemon zest
- 100 grams Honey
- 120 milliliters Water
- 1 whole Cinnamon stick
- 1 tablespoon Lemon juice
Instructions
Preheat the oven to 180°C (350°F).
Start by preparing the custard. In a large saucepan, heat the low-sodium milk over medium heat until warm but not boiling.
Gradually whisk in semolina flour, stirring constantly to avoid lumps, until the mixture thickens slightly, about 5-7 minutes.
Remove the saucepan from heat and stir in the granulated sugar. Allow to cool slightly.
In a separate bowl, beat the eggs until frothy, then add to the semolina mixture along with the vanilla extract and lemon zest, stirring continuously until smooth. Set aside.
For the syrup, combine honey, water, cinnamon stick, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for about 8-10 minutes until slightly thickened. Let cool to room temperature and remove the cinnamon stick.
Prepare a 9x13-inch baking dish by brushing it with some of the melted unsalted butter. Lay a sheet of phyllo dough in the dish, allowing edges to overhang, and brush with more butter. Repeat with 5 more sheets.
Pour the semolina custard evenly over the phyllo layers. Fold the overhanging edges of the phyllo over the custard.
Place remaining phyllo sheets on top, brushing each with melted butter. Trim any overhang to fit, brushing top layer with remaining butter.
Using a sharp knife, score the top layers of phyllo into square or diamond shapes, being careful not to cut into the custard layer.
Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and crispy.
Once removed from the oven, immediately pour the cooled honey syrup evenly over the hot pastry.
Allow the Galaktoboureko to absorb the syrup and cool before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
3380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 506.1 g | 184% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 336.2 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 14.5 mcg | 73% | |
| Calcium | 1478 mg | 114% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2394 mg | 51% | |
*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.
