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Galaktobourekos (Custard Tarts)_3

Galaktobourekos (Custard Tarts recipe image
Galaktobourekos are a beloved Greek dessert featuring delicate, shatteringly crisp filo pastry wrapped around a smooth, sweet vanilla custard. The contrast between the flaky, golden-brown layers and the soft, pudding-like filling makes this treat irresistible. These tarts are perfect for Sunday brunches, holiday gatherings, or as an elegant ending to a dinner party. The custard can be made ahead of time, allowing you to assemble and bake the tarts fresh when guests arrive. Serve them warm, dusted generously with powdered sugar, for a truly authentic and satisfying experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 50
Calories: 243.4
Dietary: Gluten-free, Vegetarian
Description
Galaktobourekos are a beloved Greek dessert featuring delicate, shatteringly crisp filo pastry wrapped around a smooth, sweet vanilla custard. The contrast between the flaky, golden-brown layers and the soft, pudding-like filling makes this treat irresistible. These tarts are perfect for Sunday brunches, holiday gatherings, or as an elegant ending to a dinner party. The custard can be made ahead of time, allowing you to assemble and bake the tarts fresh when guests arrive. Serve them warm, dusted generously with powdered sugar, for a truly authentic and satisfying experience.
Ingredients
  • 6 Eggs
  • 1 cup Sugar
  • 1 quart Milk
  • 6 tablespoon Cornstarch
  • 1/3 cup Water
  • 1/4 cup Butter (or margarine)
  • 1 teaspoon Vanilla extract
  • 16 ounce Filo pastry sheets
  • 12 pound Sweet butter; melted
Directions
  1. 1
    In a medium saucepan, beat the eggs thoroughly.
  2. 2
    Add the sugar to the eggs and beat until well combined.
  3. 3
    Slowly pour in the milk while stirring constantly.
  4. 4
    Cook the mixture over medium heat, stirring occasionally, until it begins to warm through.
  5. 5
    In a small bowl, dissolve the cornstarch in the water until smooth.
  6. 6
    Slowly add the cornstarch mixture to the milk mixture while it is still warm, before it comes to a boil.
  7. 7
    Continue cooking and stirring constantly until the mixture thickens significantly and comes to a hard boil.
  8. 8
    Remove the saucepan from the heat.
  9. 9
    Stir in the 1/4 cup of butter and the vanilla extract until fully incorporated.
  10. 10
    Allow the custard to cool slightly; it will thicken further as it cools.
  11. 11
    Cut the filo pastry sheets into thirds or into 9x5-inch rectangles.
  12. 12
    Keep unused pastry sheets covered with a damp towel to prevent drying out.
  13. 13
    Brush a pastry strip with hot melted butter.
  14. 14
    Place about 1 tablespoon of custard filling at the bottom left corner of the strip.
  15. 15
    Fold the right bottom corner over the filling to form a triangle.
  16. 16
    Continue folding the pastry back and forth into a triangle shape, brushing each layer with melted butter, until you reach the end of the strip.
  17. 17
    Place the completed triangles, cut side down, on a greased baking sheet.
  18. 18
    Brush the tops of all tarts with additional melted butter.
  19. 19
    Bake at 375 degrees Fahrenheit (191C) for 35 minutes, or until golden brown and crisp.
  20. 20
    Remove from oven and dust generously with powdered sugar while still warm.

Nutrition Facts

Servings 50

Amount Per Serving
Calories 243.4kcal
% Daily Value *
Total Fat 24.3g38%
Saturated Fat 14.9g75%
Cholesterol 64.9mg22%
Sodium 210.2mg9%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.1g1%
Sugars 1.6g
Protein 1.2g3%

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

Note

The custard filling can be made several days in advance. Store it in an airtight container in the refrigerator.

Assembled tarts can be frozen for up to 6 months. Wrap them tightly in plastic wrap and then foil.

To bake from frozen: Bake at 350 degrees Fahrenheit for 10 minutes after thawing, or adjust time as needed until golden. Sprinkle with powdered sugar while warm.

Be careful not to overfill the tarts, as excess custard may leak out during baking.

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Read it online: https://www.chefs-mate.com/recipe/galaktobourekos-custard-tarts-2/