Galaktoboureko

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.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 1060

Dietary: Vegetarian

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

1
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.
2
Meanwhile, sift together the semolina, cornstarch, 1 cup of the sugar, and salt.
3
Gradually add the dry mixture to the boiling milk, stirring constantly with a wooden spoon.
4
Cook slowly over medium heat until the mixture thickens and comes to a full boil, then remove from the heat.
5
Beat the eggs on high speed with an electric mixer.
6
Gradually add 1/2 cup of sugar to the eggs and continue beating until very thick and fluffy, about 10 minutes.
7
Add the vanilla extract to the egg mixture.
8
Stirring constantly, gradually add the egg mixture to the hot pudding.
9
Partially cover the pan and allow the custard to cool.
10
Butter a 9 x 12 x 3-inch baking pan.
11
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.
12
Pour the cooled custard into the pan over the filo layers.
13
Cover the custard with the remaining 5 sheets of filo, brushing butter between each layer and over the top surface.
14
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.
15
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.
16
While the pastry bakes, boil the remaining 1 1/2 cups of sugar with the water and lemon or orange peel for 5 minutes.
17
Add the brandy or cognac, if desired, to the syrup and set aside.
18
Remove the galaktoboureko from the oven and set it on a cake rack.
19
Spoon the hot syrup over the entire galaktoboureko, ensuring the edges are well soaked.
20
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.

Read it online: https://www.chefs-mate.com/recipe/galaktoboureko-2/