Vegan Galaktoboureko
Indulge in a plant-based twist on a Greek classic with this **vegan galaktoboureko**! Featuring layers of flaky, golden vegan phyllo dough encasing a creamy semolina custard infused with almond milk, vanilla, and a hint of lemon zest, this dessert is a testament to the elegance of dairy-free baking. A fragrant syrup made with citrus, cinnamon, and sugar is generously poured over the baked pastry, creating a luxurious, sticky-sweet finish that's irresistible. Perfect for celebrations or a decadent weekend treat, this vegan version of the traditional galaktoboureko balances sweetness, texture, and flavor with finesse. Serve it slightly warm or at room temperature, and pair with coffee or tea for a delightful Mediterranean-inspired dessert experience!
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Recipe Information
Ingredients
- 1 package Vegan phyllo dough
- 120 ml Olive oil or melted coconut oil
- 1 liter Almond milk
- 150 g Fine semolina
- 150 g Granulated sugar
- 2 tbsp Cornstarch
- 1 tbsp Vanilla extract
- 1 Zest of a lemon
- 240 ml Water
- 200 g Granulated sugar for syrup
- 2 tbsp Lemon juice
- 1 Cinnamon stick
- 3 strips Orange peel
Instructions
Preheat your oven to 180°C (350°F).
In a large saucepan, bring the almond milk to a simmer over medium heat.
Whisk in the semolina and sugar, stirring constantly until the mixture thickens, about 10 minutes.
Dissolve cornstarch in a little cold water, then add to the semolina mixture and cook for an additional 2 minutes.
Remove from heat and stir in vanilla extract and lemon zest. Let the custard cool slightly.
Grease a 9x13-inch baking dish with a little oil.
Unroll the phyllo dough and cover with a damp cloth to prevent drying.
Place one sheet of phyllo dough in the bottom of the prepared dish, brushing lightly with oil. Repeat with half of the package, oiling each layer.
Pour the cooled custard over the layered phyllo in the dish.
Cover the custard with the remaining phyllo dough, brushing with oil between each layer.
Trim any excess phyllo from the edges and tuck them in to seal.
With a sharp knife, score the top layers into squares or diamonds.
Bake in preheated oven for 45-50 minutes, until golden and crisp.
While the pastry bakes, make the syrup by combining water, sugar, lemon juice, cinnamon stick, and orange peel in a saucepan.
Bring the mixture to a simmer and cook for 5-7 minutes until slightly thickened. Remove from heat and discard the cinnamon and orange peel.
Once baked, remove the galaktoboureko from the oven and immediately pour the syrup evenly over the pastry.
Allow to cool at room temperature for the syrup to absorb fully before serving.
Nutrition Facts
Calories |
3871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 643.3 g | 234% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 353.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 534 mg | 11% | |
*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.
