This dessert is most definitely nostalgic, since it’s a classic Greek dessert that Greeks grow up savoring and craving. Galaktoboureko is the perfect combination of cream and crispy crust, an ideal balance that, despite the rich syrup, you can’t easily resist.
Rating
5/5
Ingredients
For the piecrust
1 packet of phyllo dough
180 g melted butter
For the cream
1 1/2 lt of full fat milk
3 eggs
5 egg yolks
200 g fine semolina
200 g granulated sugar
2 items of vanilla powder
80 g butter (not melted)
Zest from 3-4 oranges
For the syrup
1/2 lt of water
700 g granulated sugar
1 cinnamon stick
1 lemon, cut in half
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
For the cream
Ηeat in a saucepan the milk with the sugar over medium heat.
In a bowl, whisk together the 3 whole eggs and the 5 egg yolks. Add the semolina and mix. Finally, add the vanilla.
Take 1-2 cups of warm milk and gradually add it to the egg mixture, constantly whisking to temper the eggs without curdling. Add the orange zest and pour the mixture back into the saucepan with the remaining milk. Heat over medium to high heat and stir until the cream thickens.
Remove the saucepan from the heat, add the butter and stir. Note: The cream should not be too thick.
For the pastry sheets
Brush a baking dish 36×24 cm with melted butter. Layer eight phyllo sheets, brushing each one with butter, making sure the edges protrude from the dish.
Spread the cream over the phyllo sheets, fold the edges over the cream and brush them with butter. Place the remaining phyllo sheets on top and brush them with butter as well.
Use a spatula to tuck in any protruding edges towards the inside of the dish.
Slice the pastry into pieces by cutting through the phyllo layers and pour the remaining butter over it.
Bake in a preheated oven at 180°C in the air mode for about 45-50 minutes.
Remove the dessert from the oven, syrup it and it’s ready.
For the syrup
Combine all the syrup ingredients in a saucepan and bring to a boil.
Reduce the heat and let it simmer for 8 minutes.
Remove the lemon and pour the syrup over the dessert.
Video
Useful Tips
Two tips to note: Before placing the baking dish in the oven, for an even crispier phyllo, wet your hands and sprinkle water over the phyllo layers. If the dessert is warm, the syrup should be cold, or vice versa.
