Ingredients with Measurements:
- 1 package phyllo dough (16 oz)
- 1 1/2 cups granulated sugar
- 1 cup semolina flour
- 4 cups whole milk
- 6 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 lemon, zested
- 1 cinnamon stick
- 1/4 tsp salt
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
- Saucepan
- Whisk
- Fine mesh strainer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a saucepan, combine milk, cinnamon stick, salt, and lemon zest. Bring to a simmer over medium heat.
3. In a mixing bowl, whisk together eggs and sugar until pale yellow.
4. Gradually add semolina flour to the egg mixture, whisking constantly to avoid lumps.
5. Once the milk mixture has come to a simmer, remove the cinnamon stick and slowly pour the milk into the egg mixture, whisking constantly.
6. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
7. Remove from heat and stir in vanilla extract.
8. Brush the bottom and sides of the baking dish with melted butter.
9. Lay a sheet of phyllo dough into the dish and brush with melted butter. Repeat with 5 more sheets of phyllo, brushing each layer with butter.
10. Pour the custard mixture into the dish and spread evenly.
11. Layer 6 more sheets of phyllo dough on top of the custard, brushing each layer with butter.
12. Brush the top layer of phyllo with butter and score the top with a sharp knife.
13. Bake for 45-50 minutes, or until golden brown.
14. While the Galaktoboureko is baking, make the syrup. In a saucepan, combine 1 cup of water and 1 cup of sugar. Bring to a boil and simmer for 5 minutes. Remove from heat and let cool.
15. Once the Galaktoboureko is done baking, remove from oven and let cool for 10 minutes.
16. Pour the syrup over the Galaktoboureko, making sure it is evenly distributed.
17. Let the Galaktoboureko cool to room temperature before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 410
Fat: 16g
Carbohydrates: 61g
Protein: 8g
Sodium: 155mg
Sugar: 38g
Substitutions for ingredients:
- Semolina flour can be substituted with cornmeal or all-purpose flour.
- Whole milk can be substituted with 2% or skim milk.
- Lemon zest can be substituted with orange zest.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the custard mixture.
- Use honey instead of sugar in the syrup.
- Add a layer of sliced fruit, such as peaches or strawberries, on top of the custard before adding the phyllo dough.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
- Let the Galaktoboureko cool to room temperature before pouring the syrup over it to prevent the phyllo dough from becoming soggy.
- Use a fine mesh strainer to remove any lumps from the custard mixture.
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 or in the oven at 350°F for 10 minutes.
Presentation ideas:
Cut the Galaktoboureko into squares and serve on a platter. Dust with powdered sugar and garnish with fresh berries.
Garnishes:
Fresh berries, powdered sugar, whipped cream
Pairings:
Greek coffee, tea, or a sweet dessert wine such as Muscat.
Suggested side dishes:
Fresh fruit salad, Greek salad, or roasted vegetables.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it with another piece of phyllo dough and brush with melted butter to seal.
- If the custard mixture is lumpy, strain it through a fine mesh strainer before pouring it into the baking dish.
Food safety advice:
Make sure to cook the custard mixture to a boil to ensure that it is fully cooked and safe to eat.
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 has been enjoyed throughout Greece and other Mediterranean countries for centuries.
Flavor profiles:
Sweet, creamy, and slightly tangy from the lemon zest.
Serving suggestions:
Serve the Galaktoboureko as a dessert after a Greek-inspired meal.
Related Categories
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Region: Greek
Taste: Creamy, Sweet, Nutty, Citrusy, Vanilla, Vanilla-Scented