Ingredients with Measurements:
- 1 package phyllo dough
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 1/2 cup honey
- 1/4 cup cornstarch
- 4 cups whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
- Medium saucepan
- Whisk
- Mixing bowl
- Knife
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium saucepan, combine 1 cup of sugar and 1/2 cup of water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
3. Increase the heat to high and bring the mixture to a boil. Cook, without stirring, until the mixture turns a deep amber color, about 10 minutes.
4. Remove the pan from the heat and carefully whisk in the heavy cream and honey. Set aside.
5. In a mixing bowl, whisk together the cornstarch, remaining 1/2 cup of sugar, milk, eggs, vanilla extract, and salt until smooth.
6. Pour the mixture into the saucepan with the caramel and whisk until well combined.
7. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil, about 10 minutes.
8. Remove the pan from the heat and set aside.
9. Brush the bottom of a 9x13 inch baking dish with melted butter.
10. Lay a sheet of phyllo dough in the dish and brush it with melted butter.
11. Repeat with 7 more sheets of phyllo dough, brushing each layer with melted butter.
12. Pour the custard mixture over the phyllo dough.
13. Layer 8 more sheets of phyllo dough on top of the custard, brushing each layer with melted butter.
14. Brush the top layer with melted butter.
15. Use a sharp knife to cut the galaktoboureko into squares or diamonds.
16. Bake for 45-50 minutes, or until the phyllo dough is golden brown and crispy.
17. Remove from the oven and let cool for 10 minutes.
18. While the galaktoboureko is cooling, make the caramel sauce by combining 1/2 cup of sugar and 1/4 cup of water in a saucepan.
19. Cook over medium heat, stirring occasionally, until the sugar dissolves.
20. Increase the heat to high and bring the mixture to a boil. Cook, without stirring, until the mixture turns a deep amber color, about 10 minutes.
21. Remove the pan from the heat and carefully whisk in 1/4 cup of heavy cream.
22. Drizzle the caramel sauce over the top of the galaktoboureko.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 480
Fat: 23g
Saturated Fat: 13g
Cholesterol: 135mg
Sodium: 200mg
Carbohydrates: 63g
Fiber: 1g
Sugar: 44g
Protein: 8g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter.
- Light cream can be used instead of heavy cream.
- Maple syrup can be used instead of honey.
Variations:
- Add 1/2 cup of chopped nuts, such as walnuts or almonds, to the custard mixture.
- Substitute the caramel sauce with a chocolate sauce or a fruit compote.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to ensure a crispy texture.
- Let the galaktoboureko cool for at least 10 minutes before cutting into it to prevent the custard from spilling out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual portions in the microwave for 30 seconds, or in a preheated oven at 350°F for 10 minutes.
Presentation ideas:
Serve the galaktoboureko on a platter and drizzle the caramel sauce over the top. Garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, chopped nuts.
Pairings:
Serve with a cup of Greek coffee or a glass of sweet dessert wine.
Suggested side dishes:
Fresh fruit salad, Greek salad, or roasted vegetables.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush with melted butter.
- If the custard is too thick, add a splash of milk to thin it out.
- If the custard is too thin, whisk in a tablespoon of cornstarch and cook for an additional 5 minutes.
Food safety advice:
Make sure to cook the custard mixture to at least 160°F to ensure that it is safe to eat.
Food history:
Galaktoboureko is a traditional Greek dessert made with phyllo dough and custard. It is believed to have originated in Constantinople (modern-day Istanbul) during the Byzantine Empire.
Flavor profiles:
Sweet, creamy, caramelized.
Serving suggestions:
Serve warm or at room temperature.
Related Categories
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Region: Greek
Taste: Sweet, Creamy, Caramelized, Nutty