Galaktoboureko

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Servings: 1 cups Difficulty: Advanced
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Classic Greek Semolina Custard Pastry
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Galaktoboureko

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 1390

Description

Galaktoboureko is a beloved Greek pastry that offers a delightful contrast of textures: shatteringly crisp phyllo dough surrounding a rich, silky semolina custard. The dish is traditionally soaked in a light citrus-infused syrup, which penetrates the layers to create a moist, sweet, and aromatic experience. This dessert is perfect for celebrating special occasions or simply indulging in a taste of the Mediterranean. The combination of milk, eggs, and semolina creates a custard that is creamy yet holds its shape, while the phyllo provides a delicate crunch. It pairs beautifully with coffee or tea, making it an ideal ending to a hearty meal.

Directions

  1. In a heavy-bottomed saucepan, bring the milk to a boil over medium heat, ensuring it does not scorch.
  2. Meanwhile, sift the semolina, cornstarch, 1 cup of the sugar, and salt together into a bowl.
  3. Gradually whisk the dry mixture into the boiling milk, stirring constantly with a wooden spoon to prevent lumps.
  4. Cook slowly over medium heat, stirring continuously, until the mixture thickens and comes to a full boil.
  5. Remove the custard mixture from the heat.
  6. In a separate bowl, beat the eggs on high speed using an electric mixer.
  7. Gradually add 1/2 cup of sugar to the beaten eggs and continue beating until the mixture is very thick and fluffy, about 10 minutes.
  8. Stir the vanilla extract into the egg mixture.
  9. While stirring constantly, gradually fold the egg mixture into the hot semolina pudding.
  10. Partially cover the pan and allow the custard to cool to room temperature.
  11. Preheat the oven to 350°F (175°C).
  12. Butter a 9x12x3-inch baking pan.
  13. Layer 7 sheets of phyllo dough on the bottom of the pan, brushing generously with melted butter between each sheet. Ensure some overhangs the sides.
  14. Pour the cooled custard evenly over the phyllo base.
  15. Cover the custard with the remaining 5 sheets of phyllo, brushing each layer with melted butter.
  16. Using a sharp knife, score the top phyllo layers into squares or diamonds, being careful not to cut through to the custard.
  17. Bake on the center rack for 40 to 45 minutes, until the phyllo is crisp and golden brown and the custard is set.
  18. While the pastry bakes, combine the remaining 1.5 cups of sugar, water, and lemon or orange peel in a saucepan.
  19. Boil the syrup mixture for 5 minutes.
  20. Remove the syrup from heat and stir in the brandy or cognac if desired.
  21. Remove the galaktoboureko from the oven and place on a wire rack.
  22. Immediately pour the hot syrup over the entire pastry, ensuring it soaks into the edges and scored sections.
  23. Allow the galaktoboureko to cool completely before cutting and serving.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 1390kcal
% Daily Value *
Total Fat 51.4g80%
Saturated Fat 29.9g150%
Cholesterol 392mg131%
Sodium 1772mg74%
Total Carbohydrate 212.7g71%
Dietary Fiber 0.4g2%
Sugars 200.2g
Protein 22.6g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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