Galaktoboureko Recipe

Galaktoboureko, a traditional Greek dessert, is a sweet, creamy delight that has captured the hearts of many around the world. This rich pastry consists of a velvety custard encased in layers of flaky phyllo dough, all generously soaked in a fragrant syrup. Its alluring texture and delicate flavor make it a popular choice during festivals, family gatherings, and special occasions in Greek culture. As you delve into the world of Greek desserts, Galaktoboureko stands out not just for its taste but also for the deep-rooted traditions it carries, making it a centerpiece in celebrations and a symbol of hospitality.

Discover the enchanting world of Galaktoboureko, a traditional Greek dessert that combines flaky phyllo dough with a creamy semolina custard, all drenched in a fragrant syrup. This nostalgic treat is perfect for any celebration and showcases the rich culinary heritage of Greece. Try this Heavenly Greek Galaktoboureko Delight recipe to enchant your family and friends. Perfect for those special moments! #Galaktoboureko #GreekDessert #Baking #DessertRecipe #Phyllo #SweetTooth #HomeBaking

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Ingredients

1 cup semolina

1 cup granulated sugar

4 cups milk

4 large eggs

1 tsp vanilla extract

Zest of 1 lemon

1/2 cup unsalted butter, melted

1 package (16 oz) phyllo dough (thawed)

1 cup almonds or walnuts, finely chopped (optional)

1 cup water

1 cup sugar (for syrup)

1/2 cup honey

1 tsp vanilla extract (for syrup)

1 cinnamon stick (optional)

Instructions

Prepare the Custard Filling:

- In a large saucepan, combine milk, semolina, and granulated sugar. Cook over medium heat, stirring constantly until the mixture thickens and reaches a pudding-like consistency (about 10-15 minutes).

- In a bowl, whisk the eggs, vanilla extract, and lemon zest. Gradually pour the hot semolina mixture into the egg mixture, whisking continuously to temper the eggs.

- Return the mixture to the saucepan and cook for another 2-3 minutes until thickened. Remove from heat and set aside to cool.

Assemble the Phyllo Layers:

- Preheat your oven to 350°F (175°C).

- Brush a 9x13 inch baking dish with melted butter. Lay down one sheet of phyllo dough and brush it with more melted butter. Repeat this process with 5-6 sheets of phyllo, creating a layered base.

- Pour the cooled custard over the layered phyllo, spreading evenly. If using nuts, sprinkle them over the custard layer.

- Top the custard with more layers of phyllo, brushing each sheet with butter. Layer around 5-6 sheets, or until you run out of phyllo.

Making the Syrup:

- In a saucepan, combine water, sugar, honey, vanilla extract, and cinnamon stick. Bring to a boil and let simmer for about 10 minutes until slightly thickened. Remove the cinnamon stick and set aside to cool.

Baking:

- With a sharp knife, cut the Galaktoboureko into diamond or square shapes before baking to help it cook evenly.

- Bake in the preheated oven for about 45-50 minutes, or until the top is golden and crispy.

Finishing Touch:

- Once out of the oven, immediately pour the cooled syrup over the hot Galaktoboureko, ensuring it seeps into the layers. Let it rest for at least an hour before serving, allowing the syrup to soak in.

Serve and Enjoy:

- Serve warm or at room temperature with a sprinkle of additional chopped nuts or a dusting of powdered sugar if desired.

Prep Time: 30 mins | Total Time: 1 hour 30 mins | Servings: 12