Ingredients with Measurements:
- 1 package phyllo dough
- 1 cup unsalted butter, melted
- 4 cups whole milk
- 1 cup granulated sugar
- 1 cup fine semolina flour
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Powdered sugar for dusting
Special Equipment Needed:
- 9x13 inch baking dish
- Pastry brush
- Large saucepan
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large saucepan, heat the milk over medium heat until it comes to a simmer.
3. In a separate bowl, whisk together the sugar, semolina flour, eggs, vanilla extract, cinnamon, and salt until well combined.
4. Slowly pour the egg mixture into the simmering milk, whisking constantly to prevent lumps from forming.
5. Cook the mixture over medium heat, stirring constantly, until it thickens and begins to pull away from the sides of the pan, about 10-15 minutes.
6. Remove the pan from the heat and let the mixture cool for 10-15 minutes.
7. Brush the bottom and sides of the baking dish with melted butter.
8. Lay a sheet of phyllo dough in the bottom of the dish, letting the edges hang over the sides.
9. Brush the phyllo sheet with melted butter.
10. Repeat with 7 more sheets of phyllo, brushing each sheet with melted butter.
11. Pour the cooled custard mixture over the phyllo layers.
12. Fold the overhanging phyllo edges over the custard.
13. Layer 8 more sheets of phyllo on top of the custard, brushing each sheet with melted butter.
14. Brush the top layer with melted butter.
15. Use a sharp knife to score the top layer of phyllo into diamond shapes.
16. Bake the galaktoboureko for 45-50 minutes, or until the top is golden brown and crispy.
17. Remove the dish from the oven and let it cool for 10-15 minutes.
18. Dust the top of the galaktoboureko with powdered sugar.
19. Serve warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 47g
Protein: 8g
Sodium: 210mg
Sugar: 25g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt from the recipe.
- Whole milk can be substituted with 2% or skim milk, but the custard may not be as rich and creamy.
- Lemon zest or orange zest can be added to the custard for a citrusy twist.
Variations:
- Add chopped nuts, such as walnuts or almonds, to the custard for added texture.
- Use a flavored syrup, such as honey or maple syrup, instead of powdered sugar for a different flavor profile.
- Add a layer of sliced apples or pears between the custard and phyllo layers for a fruity twist.
Tips and Tricks:
- Make sure to brush each layer of phyllo with melted butter to prevent it from drying out and becoming brittle.
- Let the custard cool before pouring it over the phyllo layers to prevent the phyllo from becoming soggy.
- Use a sharp knife to score the top layer of phyllo before baking to make it easier to cut into diamond shapes after baking.
Storage Instructions:
Store leftover galaktoboureko in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat individual portions in the microwave for 30 seconds to 1 minute, or in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
Serve the galaktoboureko on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
Garnish with fresh berries or a dollop of whipped cream for added sweetness.
Pairings:
Serve with a cup of hot coffee or tea for a delicious dessert pairing.
Suggested Side Dishes:
This dessert is best served on its own as a sweet treat.
Troubleshooting Advice:
- If the custard is too thin, continue to cook it over medium heat until it thickens to the desired consistency.
- If the phyllo dough tears, simply patch it up with another sheet of phyllo and brush it with melted butter.
Food Safety Advice:
Make sure to refrigerate any leftover galaktoboureko promptly to prevent the growth of harmful bacteria.
Food History:
Galaktoboureko is a traditional Greek dessert made with phyllo dough and custard. It is believed to have originated in the Byzantine Empire and is still a popular dessert in Greece and other Mediterranean countries.
Flavor Profiles:
This dessert is sweet and creamy with a hint of cinnamon and a crispy phyllo crust.
Serving Suggestions:
Serve warm or at room temperature as a sweet dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek