Greek Galaktoboureko Recipe – A Delicious Dessert Pastry with a Creamy Custard Filling

Galaktoboureko is a popular dessert pastry in Greece that’s made with crispy layers of phyllo dough and a creamy custard filling, sweetened with syrup. This delicious pastry has a long history and is often served at special occasions like weddings and holidays.

Ingredients:

For the syrup:

• 300 grams granulated sugar
• 300 milliliters water
• 1 lemon, juiced

For the custard filling:

• 1.5 liters whole milk
• 140 grams fine semolina flour
• 200 grams granulated sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 115 grams unsalted butter, melted
• 1 package phyllo dough, thawed

Directions:

1. To make the syrup, combine the sugar, water, and lemon juice in a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Remove from the heat and let cool.
2. To make the custard filling, heat the milk in a large saucepan over medium heat until it starts to steam. In a bowl, whisk together the semolina flour, sugar, eggs, and vanilla extract. Slowly pour the egg mixture into the hot milk, whisking constantly. Cook the custard over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 15 minutes.
3. Remove the custard from the heat and stir in the melted butter. Let cool.
4. Preheat the oven to 175°C. Grease a 9×13 inch baking dish.
5. Unroll the phyllo dough and cut it in half to fit the baking dish. Cover the phyllo dough with a damp towel to keep it from drying out.
6. Lay one sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat with several more sheets of phyllo dough, brushing each layer with butter.
7. Pour the custard filling over the phyllo dough.
8. Cover the custard with several more sheets of phyllo dough, brushing each layer with butter. Finish with a layer of butter on top.
9. Using a sharp knife, cut the Galaktoboureko into diamond-shaped pieces.
10. Bake for 45-50 minutes, or until the phyllo dough is golden brown.
11. Remove the Galaktoboureko from the oven and pour the cooled syrup over it. Let cool for at least 30 minutes before serving.

New Ways of Cooking:

If you want to put a new twist on this classic Greek dessert, you could try substituting the semolina flour with cornstarch or rice flour. You could also add a pinch of cinnamon or nutmeg to the custard filling for extra flavor. Additionally, you could experiment with different types of syrups, such as a honey syrup or a maple syrup. Enjoy!