Sugar-Free Galaktoboureko
Indulge guilt-free with this Sugar-Free Galaktoboureko, a healthier twist on the beloved Greek dessert that retains all its signature flavors. Featuring layers of buttery, golden phyllo dough and a velvety semolina-based custard infused with vanilla, orange zest, and a touch of stevia, this recipe offers an irresistible combination of creamy and crisp textures. A light, aromatic syrup made with erythritol, cinnamon, and a hint of lemon provides the perfect finishing touch without the addition of sugar. Prepared with simple ingredients and baked to perfection, this sugar-free version of the classic delivers traditional Mediterranean decadence while catering to modern dietary preferences. It's an elegant dessert that's sure to impress at any dinner party—or make your weekday treat extra special!
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Recipe Information
Ingredients
- 250 grams Phyllo dough
- 150 grams Butter, melted
- 150 grams Semolina
- 1 liter Milk
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 50 grams Stevia
- 1 tablespoon Orange zest
- 2 tablespoons Cornstarch
- 500 ml Water
- 100 grams Erythritol
- 1 whole Cinnamon stick
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C).
Start by making the custard. In a large saucepan, heat the milk until it is about to boil.
Slowly add the semolina to the hot milk, whisking continuously to prevent lumps. Cook on medium heat until the mixture thickens.
In a separate bowl, whisk together the eggs, stevia, cornstarch, vanilla extract, and orange zest.
Temper the egg mixture by slowly adding a spoonful of the hot semolina mixture while whisking constantly. Once tempered, add the egg mixture back into the saucepan.
Cook the custard over low heat, stirring constantly until it thickens further, around 5-7 minutes. Set aside to cool slightly.
Brush a rectangular baking dish with melted butter. Layer half of the phyllo sheets in the dish, brushing each sheet generously with melted butter.
Once the phyllo layers are ready, pour the warm custard over them, spreading it evenly.
Cover the custard with the remaining phyllo sheets, again brushing each with melted butter. Tuck in any overhanging edges.
Using a sharp knife, score the top phyllo sheets into desired portion sizes, taking care not to cut all the way through to the custard.
Bake in the preheated oven for about 40 minutes, or until the phyllo is golden brown and crispy.
Meanwhile, prepare the syrup. In a small saucepan, combine water, erythritol, cinnamon stick, and lemon juice. Bring to a boil and then simmer for 10 minutes. Remove the cinnamon stick and set the syrup aside to cool.
Once the galaktoboureko is out of the oven, immediately pour the cooled syrup evenly over the hot dessert. Let it soak and set for at least 30 minutes before serving.
Serve warm or at room temperature. Enjoy your sugar-free galaktoboureko!
Nutrition Facts
Calories |
3250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 2145 mg | 93% | |
| Total Carbohydrate | 415.4 g | 151% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 52.9 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 17.3 mcg | 86% | |
| Calcium | 1527 mg | 117% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2443 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.
