Galaktoboureko
Description
Galaktoboureko is a beloved Greek dessert that offers a delightful contrast of textures and flavors. The dish features a rich, pudding-like filling made from milk, eggs, and fine semolina, which provides a unique, slightly grainy yet smooth consistency. This creamy custard is encased in layers of golden, flaky phyllo dough brushed generously with melted butter. Once baked to a perfect crisp, the pastry is drenched in a simple sugar syrup infused with lemon or orange peel, allowing the crisp crust to soften slightly while remaining crunchy. It is an elegant yet comforting treat, perfect for ending a festive meal or enjoying with coffee.Directions
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In a heavy-bottomed 3-quart saucepan, bring the milk and 1 tablespoon of butter gradually to a boil, being careful not to let it scorch.
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Meanwhile, sift together the semolina, cornstarch, 1 cup of the sugar, and salt.
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Gradually add the dry mixture to the boiling milk, stirring constantly with a wooden spoon.
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Cook slowly over medium heat until the mixture thickens and comes to a full boil, then remove from the heat.
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Beat the eggs on high speed with an electric mixer.
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Gradually add 1/2 cup of sugar to the eggs and continue beating until very thick and fluffy, about 10 minutes.
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Add the vanilla extract to the egg mixture.
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Stirring constantly, gradually add the egg mixture to the hot pudding.
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Partially cover the pan and allow the custard to cool.
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Butter a 9 x 12 x 3-inch baking pan.
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Cover the bottom of the pan with 7 sheets of filo dough, brushing melted butter generously between each sheet and ensuring some sheets hang over the sides.
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Pour the cooled custard into the pan over the filo layers.
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Cover the custard with the remaining 5 sheets of filo, brushing butter between each layer and over the top surface.
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Using the tip of a very sharp knife, score the top filo sheets into square or diamond shapes, being careful not to cut through to the custard.
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Bake on the center rack of a preheated 350°F (175°C) oven for 40 to 45 minutes, until crisp and golden chestnut in color and the custard is firm.
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While the pastry bakes, boil the remaining 1 1/2 cups of sugar with the water and lemon or orange peel for 5 minutes.
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Add the brandy or cognac, if desired, to the syrup and set aside.
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Remove the galaktoboureko from the oven and set it on a cake rack.
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Spoon the hot syrup over the entire galaktoboureko, ensuring the edges are well soaked.
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Cool thoroughly before cutting and serving.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 1060kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 2.5g13%
- Cholesterol 7mg3%
- Sodium 1365mg57%
- Total Carbohydrate 210g70%
- Sugars 198g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
